Tom Kha Gai, also known as Thai Coconut Chicken Soup, is one of the easiest and tastiest soups you'll ever eat. It's creamy and rich, yet tart and citrusy. This Tom Kha Gai recipe is the best and gluten-free, can also be easily made vegan, paleo, and whole30 friendly.
In a large pot heat the coconut oil up then add in the sliced onions, garlic, jalapeno, ginger or galangal, lemongrass, and red curry paste. Stir for until the onions are soft - about 3-5 minutes. Pour in chicken broth and let it boil. Bring it down to a simmer for 25 minutes.
Strain or scoop out the lemongrass, ginger, garlic, and onions so the soup is easier to eat. Pour in the coconut milk or cream, mushrooms, and chicken. You can replace the chicken with tofu or shrimp.
Keep on a simmer until the chicken is cooked. Next add your fish sauce, brown sugar, and lime juice. Stir and taste - add a little more seasonings to your taste (fish sauce, brown sugar, or lime juice).
Let this simmer for a few minutes then serve with fresh cilantro, green onions, lime juice, or basil.