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Recipe Category: Thai
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Ingredients
Yield : 6 SERVINGS
- 1 Tbsp avocado oil
- 1 small yellow onion
- 3 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 6 cups chicken bone broth
- 1 (15-ounce) can full-fat coconut milk
- 1 large chicken breast, chopped
- 1 (1-inch) nub ginger, peeled and grated
- 2 stalks lemongrass, peeled and chopped into 2-inch pieces *
- 2 Tbsp Truvia Natural Sweetener
- 2 Tbsp fish sauce
- 2 tsp lime zest
- 3 Tbsp lime juice
- 2 Tbsp red curry paste
- sea salt, to taste
Method
- Heat the avocado oil in a large pot or Dutch oven over medium heat
- Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes
- Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat
- Add the remaining ingredients, stir well, cover the pot, and bring to a full boil
- Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through
- Serve soup in big bowls with lime wedges and cilantro
Full List of Thai Recipes
Full List of Soup Recipes
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