Step 1

Clean the chicken thighs from fat and impurities, cut into small chunks, and season with salt.

Step 2

Chop the onions, garlic, and ginger and sweat them together in a pot in some coconut oil. Add the red curry paste and sweat for another minute or two.

Step 3

Add the coconut milk, coconut cream, fish sauce, lemongrass, chili, kaffir lime leaves, and simmer for 5 minutes.

Step 4

Add the chicken thighs and mushrooms and simmer for another 15 minutes.

Step 5

Season the soup with lime juice, salt and finish with the coriander leaves.