Tom kha gai (Thai coconut curry soup)

[rosefox]

This is pure wintertime comfort food, savory and warming, and it makes your house smells amazing. It's also pretty quick and easy to make, and adapts well to any veg you have lying around; we've made it with green beans and mushrooms, and some recipes call for sweet potato. Just divide the veg into "takes 10 minutes to cook" (goes in with/instead of the potato), "takes 5 minutes to cook" (goes in with the chicken), and "barely needs to cook" (goes in with/instead of the bell pepper). You can also omit the potato and put in noodles instead. Whatever! It's flexible.

If you don't have lemongrass or kaffir lime leaves, add more lime juice to compensate.

The curry paste is more for flavor than heat. If you want it spicier, increase the curry, add a bit of chili oil or some sliced fresh chili peppers, or throw in a few dried chili peppers while it's simmering.

1 Tbsp canola oil
1/2 sweet yellow onion, sliced very thin
2 Tbsp red curry paste
1 large piece fresh ginger, peeled and cut into small slices
1 Tbsp minced fresh lemongrass (reserve stalks)
6 Tbsp minced cilantro, divided
30 oz full-fat coconut milk
4 cups chicken broth
4 tsp GF fish sauce (or 2 tsp GF oyster sauce + 2 tsp GF soy sauce or liquid aminos), divided
2 kaffir lime leaves
1/2 pound red or russet potatoes, cut into 1-inch cubes
1 pound boneless skinless chicken breast, trimmed, halved lengthwise, and cut into 1/4-inch slices
1 red bell pepper, sliced thinly
3 Tbsp lime juice (from 2–3 limes)

Heat oil in a nonstick pot over medium heat. Gently cook onion until soft. Add curry paste, ginger, lemongrass, and 3 Tbsp cilantro. Fry for 1 minute or until fragrant. Add coconut milk, broth, 2 tsp fish sauce, kaffir lime leaves, reserved lemongrass stalks, and potatoes. Bring to boil and reduce to simmer. Cook 5 minutes. Add chicken and cook another 5 minutes or until chicken is no longer pink and potatoes are tender. Remove from heat and extricate lemongrass stalks and kaffir lime leaves. Stir in bell pepper, lime juice, and remaining cilantro and fish sauce. Serve immediately. Keeps for about a week; when reheating, stir well to reintegrate the broth and coconut milk.

Source: https://www.cookscountry.com/recipes/7259-thai-coconut-chicken-soup