Tom Kha Gai Soup -Thai Soup

gluten free
I love Thai food!  There are 3 "Tom" soups:  TOM KHA soups have a coconut milk base, but can have different proteins.  TOM KHA GAI has chicken as its protein.  TOM KHA KUNG has shrimp, instead of chicken.  TOM YUM has a tomato base, instead of coconut milk.  I love them all.  This recipe can be Tom Kha Gai with chicken or easily changed to Tom Kha Kung with shrimp.
Picture
Recipe Link for 
Thai Red Curry Paste
Ingredients
​1 - 2 tablespoons olive oil
1 onion, sliced thin
1 -2 carrots, cubed
1/2 cup celery
1/2  jalapeño pepper, sliced in rings
1/2 cup mushrooms, sliced
salt and pepper to taste
1 lemongrass stalk - cut into 3-inch pieces
1 clove garlic, minced 
1 teaspoon ginger (minced)
2 teaspoons red Thai Red Curry Paste  (click for recipe)
4 cups chicken broth
1 can of coconut milk
1 and 1/2 cups of cooked, chopped chicken (or shrimp)
juice of one lime or lemon
2-3 green onions, sliced thin for garnish
fresh cilantro chopped, for garnish
Steps
  1. Heat olive oil over medium heat in a fairly large soup pot.  Add onion, carrots, celery, jalapeño, lemongrass, and mushrooms. 
  2. Sauté for about 4-5 minutes, stirring and watching to keep it from sticking or burning. 
  3. Add garlic, ginger, salt, salt, pepper, and curry paste.  Cook another minute. 
  4. Add chicken broth and lime juice and stir.  Bring all to a boil, then turn down to simmer for about 10-15 minutes.
  5. Remove lemongrass, as best you can.
  6. Add coconut milk and cooked chicken or shrimp.  Heat until all is warm. 
  7. Serve alone or over cooked rice or rice vermicelli noodles.  Garnish with cilantro and green onions.