Tom Kha Coconut Soup (Print Version)

# Ingredients:

01 - Half an onion, thinly sliced.
02 - Two garlic cloves, minced.
03 - Half of a red jalapeño or a Thai chile.
04 - Three thin slices of ginger or galangal.
05 - One stalk of lemongrass.
06 - Ten lime leaves, optional.
07 - One tablespoon of red curry paste.
08 - Four cups of chicken stock.
09 - Two 13.5-ounce cans of coconut milk.
10 - Two small chicken breasts, whole.
11 - Eight ounces of sliced mushrooms.
12 - Two to three tablespoons of brown sugar.
13 - Two to three tablespoons of fish sauce.
14 - Two to three tablespoons of fresh lime juice.
15 - Chopped green onions for topping.
16 - Fresh cilantro for topping.

# Instructions:

01 - Toss in the aromatics, curry paste, and stock into the slow cooker. Use the high setting for 2-3 hours or low for 4-6 hours.
02 - Use a slotted spoon to pick out the aromatics so you’re left with clear broth.
03 - Pour in the coconut milk along with the mushrooms and chicken. Cook on high for about an hour or low for two hours till the chicken is done.
04 - Stir in brown sugar, fish sauce, and lime juice. Adjust to your liking.
05 - Top with green onions and cilantro before serving.

# Notes:

01 - Switch chicken with shrimp if you want.
02 - Use tofu instead of meat for a vegetarian option.
03 - Can be modified to work with Whole30.

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