Thai Coconut Chicken Soup

This recipe is a variation on 40’s Apron’s original Tom Kha Soup. It is Gluten Free, Dairy Free and can be made vegetarian. All ingredients can be found at your regular local grocery store.

Ingredients:

• 3 tablespoons coconut oil 
• 1 onion, thinly slices
• 2 red bell peppers, thinly sliced
• 1 cup of shredded carrots
• 2 cloves garlic chopped
• 2 red Thai chilis, sliced (optional)
• 1 cup white mushroom caps sliced (optional)
• 1 inch cube of fresh ginger
• Half tube of lemongrass paste (2 tablespoons)
• ▢Half bottle of red Thai curry paste (2 tablespoons)
• ▢1 box (32oz) of chicken broth (I use chicken bone broth, use veggie broth for vegetarian)
• ▢1 -14oz can of full-fat coconut unsweetened coconut milk
• ▢2-3 medium raw chicken breasts cut into pieces, also an option to use shredded rotisserie chicken meat or shrimp (use tofu or omit for vegetarian)
• ▢1 tablespoon soy sauce or coconut aminos
• ▢2-3 tablespoons lime juice
• ▢2-3 green onions, chopped
• Rice Ramen Noodles (find them at Costco or Whole Foods)
• ▢fresh cilantro chopped and lime slices, for garnish

Instructions: 

1. In a medium pot, heat 3 Tbps coconut oil over medium heat. Add in:
   • Thinly sliced 1 onion 
   • Thinly sliced 2 red bell peppers
   • Thinly sliced 2 red chili peppers (optional)
   • 1 cup shredded carrots
   • 1 inch cube of fresh ginger, minced
   • 2 cloves of garlic, minced
   • Half bottle of lemongrass paste (~2 tablespoons)
   • ▢Half bottle of red Thai curry paste (~2 tablespoons)
2. Sauté spices and vegetables in oil about 5-6 min until onions look soft. 
3. Add 1 box (32oz) of chicken broth or chicken bone broth and bring to a boil. 
4. Reduce heat and simmer uncovered for ~30 min.
5. After 30 min, start boiling water for your ramen noodles. 
6. While water is boiling, add into your soup mixture 1 can (14oz) of unsweetened coconut milk, 2-3 uncooked chicken breasts cubed or cooked shredded chicken breast and a cup of mushrooms (optional) . 
7. Simmer on low 10 minutes or so or until chicken pieces reach a temperature of 165° (it won’t seem like they’re cooking but they are!)
8. While chicken is simmering put 2 blocks of Ramen Rice Noodles in boiling water and cook to instructions (3-4min)
9. When chicken is cooked fully cooked add 1 Tbps soy sauce or coconut aminos, 2-3 Tbps lime juice) and stir. Add a little salt to taste – it’s necessary!
10. Garnish soup with cilantro (don’t skip, it’s delicious!), green onions, and Sriracha if you like a little spice (my husband likes adding Texas Pete Hot Sauce). 
11. Add noodles directly into each bowl of soup as you’re eating and keep them separate. This way you can save or freeze leftover soup.  Putting the noodles in the soup for leftovers in the fridge causes them to get too soggy!