Thai Coconut Chicken Soup (Tom Kha Gai) with Brown Rice

For the Soup

• 1 tbsp coconut oil
• 1 shallot, finely sliced
• 2 garlic cloves, minced
• 1-inch piece of galangal or ginger, sliced
• 2 stalks lemongrass (cut into 3-inch pieces, smashed)
• 2 cups chicken broth (gluten-free)
• 1 can (13.5 oz) coconut milk
• 1 chicken breast, thinly sliced
• 1 cup mushrooms, sliced (shiitake or button)
• 1 tbsp lime juice
• 1 tsp coconut aminos (optional soy-free umami boost)
• 1–2 Thai chilis (optional, sliced)
• Salt to taste
• 2 tbsp chopped fresh cilantro
• 1 green onion, sliced

For the Brown Rice

• 1 cup brown rice
• 2 cups water
• Pinch of salt