Tom Kha Gai Soup | GF/DF/SF

Name: Tom Kha Gai Soup | GF/DF/SF
Ingredients: 2 tablespoons extra virgin olive Onl; ½ cup finely diced shallots; Kosher salt; freshly ground black pepper; 1 (2-inch) piece fresh ginger, grated; 2 garlic cloves, minced; 2 (13-ounce) cans unsweetened full-fat coconut milk; 1 cup low-sodium chicken broth; 2 tablespoons fish sauce (I use; Red Boat); Grated zest of ½ lime; 3 tablespoons fresh lime juice; (about 2 limes); 1 tablespoon coconut palm sugar (omit for Whole30); 2 to 3 bird's eye chiles, very thinly sliced (depending on how spicy you like it); ¼ teaspoon ground coriander; 2 stalks of lemongrass (white and light green parts), smashed with the side of a knife and cut into 2-inch pieces; 2 pounds boneless, skinless chicken thighs, trimmed and thinly sliced; 2 cups thinly sliced white mushrooms; ¼ cup fresh cilantro leaves, plus more for serving; 1 lime, cut into wedges, for serving

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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the shallot and a pinch each of salt and pepper.

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Ingredients

2 tablespoons extra virgin olive Onl
½ cup finely diced shallots
Kosher salt
freshly ground black pepper
1 (2-inch) piece fresh ginger, grated
2 garlic cloves, minced
2 (13-ounce) cans unsweetened full-fat coconut milk
1 cup low-sodium chicken broth
2 tablespoons fish sauce (I use
Red Boat)
Grated zest of ½ lime
3 tablespoons fresh lime juice
(about 2 limes)
1 tablespoon coconut palm sugar (omit for Whole30)
2 to 3 bird's eye chiles, very thinly sliced (depending on how spicy you like it)
¼ teaspoon ground coriander
2 stalks of lemongrass (white and light green parts), smashed with the side of a knife and cut into 2-inch pieces
2 pounds boneless, skinless chicken thighs, trimmed and thinly sliced
2 cups thinly sliced white mushrooms
¼ cup fresh cilantro leaves, plus more for serving
1 lime, cut into wedges, for serving