Tom Kha is my absolutely favorite Thai meal! It soothes the soul, is easy to make in big batches, and is packed with cancer-fighting ingredients like ginger and mushrooms! 

While sipping your soup and pretending like you are on a Thai island, take a moment to learn why I advise including some organic and free-range meat in your diet.

Ingredients:

• Half of one onion, sliced
• 4 cloves garlic, chopped
• Half of a Jalapeno pepper, sliced
• 3 quarter-inch long slices of ginger
• 1 lemongrass stalk
• 1 tbsp red Thai curry paste
• 4 cups chicken or vegetable stock
• 2 cans of full-fat coconut milk
• 2 small chicken breasts, cut into bite-size pieces (optional)
• 8 ounces mushrooms, sliced
• Few drops of stevia, to taste
• 3 tbsp fish sauce
• 3 tbsp lime juice, more to taste
• 3 green onions, sliced to garnish 
• Chopped cilantro to garnish

Directions:

• Combine onion, garlic, jalapeño, ginger, lemongrass, red curry paste, and broth in to slow cooker
• Cook on high for 3 hours
• Use a slotted spoon to remove all aromatics, leaving broth behind
• Add in coconut milk, chicken, and mushrooms
• Cook on high for 1-2 hours
• Add stevia, fish sauce, and lime juice. Taste and add more of either ingredient to taste
• Ladle into bowls, top with green onions and cilantro
• Saves well for leftovers!