Mother Forking Farm

Ingredients:

• 1 cup white onion, sliced
• 1 tablespoon minced garlic
• 1 sliced jalapeno
• 3 slices fresh ginger, each slice ¼-inch long
• 1 stalk lemongrass pounded with side of knife, cut into 2-inch-long pieces
• 1 tablespoon red Thai curry paste
• 4 cups  chicken broth
• 2 13.5-ounce cans full-fat coconut cream, at room temperature
• 1 pound cooked, shredded chicken breasts
• 8 ounces white mushroom caps sliced
• 2 tablespoons brown sugar
• 2 tablespoons  fish sauce (gluten free)
• 2 tablespoons lime juice 

Directions:

1. Add onion slices, garlic, jalapeño, lemongrass, ginger, red Thai curry paste, and chicken broth to a large pot. Stir until all ingredients are incorporated.
2. Bring to a boil and let simmer for 30 minutes.
3. Add coconut cream and mushrooms to the pot and stir until incorporated.
4. Simmer for 10 minutes.
5. Add brown sugar, fish sauce, and lime juice. Sirt until incorporated. Add additional lime juice to taste.
6. Enjoy!