Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)

2 tablespoons vegetable oil I like avocado oil, but use olive oil, or your favorite vegetable oil

1 large red onion diced (may sub with yellow or white onion)

3 cloves garlic minced

1 inch ginger peeled, finely chopped (or ¼ to ¾ teaspoon ground ginger) (replace with galangal Thai ginger if you can find)

2 to 3 boneless chicken breasts or thighs (see notes for Shrimp or vegetarian)

6 cups chicken broth

1 teaspoon kosher salt

½ teaspoon black pepper

1 large carrot peeled, shredded

1 large portobello mushroom diced or about 1 cup Shitake mushrooms

14 ounce coconut milk full-fat or coconut creme

½ lime squeezed

3 tablespoons chopped fresh cilantro

Optional: add 1 to 3 tablespoons fish sauce for a more authentic soup

Optional: add ½ to 1 tablespoon Thai red curry paste for more authentic soup called Massaman, adds more spice

Garnish with sliced green onions and lime wedges.

Directions at thefreshcooky.com

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