For a long time, I’ve ordered this soup and done a little happy dance when it arrives at my table. The texture is so silky light, which almost seems wrong with the depth of flavor it provides. Can you tell I love it?

One day, I decided enough it enough. I can make this delicious soup so that I can eat it as frequently as I please. So that’s what I did. I knew the flavors that I drooled over and would do my best to create the delectable soup I’ve devoured so many times before in restaurants.

INGREDIENTS

2 Chicken breasts, medium

1 Cilantro, fresh

1 3 1/4-inch slices Ginger

2 cloves Garlic

2 Green onions, thin

1/2 Jalapeno pepper, red

1 Lemongrass

8 oz Mushroom caps, white

1/2 Onion

5 cups Chicken broth

4 cups Coconut cream, canned

2 tsp Thai curry paste, red

1 1/2 TBSP Fish sauce

2 tbsp Lime juice, fresh

1 TBSP Sugar

1 TBSP Coconut oil

 

DIRECTIONS

1. Place a large pot on your stove and turn to medium-low. Add your coconut oil, onion, lemongrass, garlic, ginger, red jalapeno pepper, and curry paste. Stir to combine completely and cook for 5 minutes, or until the onions become translucent.
2. Add chicken broth and cook for 30 minutes.
3. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard.
4. Add in coconut cream, chicken breast, and mushrooms. Simmer until chicken breast pieces are cooked thoroughly. Once cooked, add fish sauce, sugar, and lime juice, plus more of each to taste.
5. Cook 2 minutes, then serve with sliced green onions and fresh cilantro on top.