Tom Kha Gai (Thai Coconut Chicken Soup)

nomnompaleo.com

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2 teaspoons coconut oil or cooking oil of choice

2 large shallots thinly sliced

¼ pound shiitake mushrooms cut into quarters

Diamond Crystal kosher salt

2 cups chicken broth

2 (13.5 ounce) cans full-fat coconut milk divided

2 medium lemongrass stalks trimmed, pounded, and tied in a knot

1 2-inch piece fresh galangal cut into ¼-inch slices

6 makrut lime leaves torn into large pieces (or zest from two limes)

1½ pounds boneless and skinless chicken thighs cut into ½-inch strips

2 medium tomatoes cut into wedges

1½ tablespoons Red Boat fish sauce

Juice from 2 medium limes

¼ cup chopped cilantro leaves

2 Thai chili peppers or 1 Fresno pepper thinly sliced (optional)

Directions at nomnompaleo.com

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