Ingredients

• 1 tablespoon of avocado oil (or any cooking oil)
• 1/2 of a white onion, chopped
• 3 cloves of garlic, minced
• 2 teaspoons of minced ginger
• 1 teaspoon of gluten free Thai red curry paste
• 4 cups of chicken broth
• 1 stalk of lemongrass, cut into about 3 inch pieces and pounded to release the flavor
• 1 red jalapeno, sliced and seeds removed
• 1 green jalapeno, chopped into very small pieces and seeds removed
• Two 13.5 oz cans of full fat coconut milk
• 2 tablespoons of gluten free soy sauce
• 2 tablespoons of gluten free fish sauce
• 2 chicken breasts, cut into bite-sized pieces (I prefer very thin pieces since they cook faster and are easier to eat in a soup)
• 6 ounces of white mushrooms, sliced
• Juice of 1 lime
• 3 stalks of green onions, sliced
• Fresh cilantro, chopped (as needed for taste and garnish)

Instructions

1. In a large soup pot, heat the oil over medium-high heat and saute the onion, garlic, ginger, and curry paste for about 2 minutes until the onions begin to soften.
2. Add in the chicken broth and stir well. Add the lemongrass and jalapenos, then bring it to a boil and let it simmer uncovered for about 30 minutes. This will create a super flavorful broth base. Remove the lemongrass pieces once the broth is done.
3. Stir in the coconut milk, soy sauce, fish sauce, chicken, and mushrooms. Simmer until the chicken pieces are cooked through, then remove from heat and stir in the lime juice, green onions, and cilantro. This should make about 4 servings!