Paleo Tom Kha Soup

INGREDIENTS:

4 chicken breasts (certified organic, or hormone and antibiotic free if possible)

6 cups low-sodium chicken broth
(haven't found one that doesn't contain sugar or evaporated cane juice, but did find chicken stock without sweetener by Pacific Natural Foods; could make your own!)

3 cans coconut milk full fat
(for better taste, you want ingredient to be coconut, not coconut extract.)

2 stalks lemongrass

6 slices galangal root (thai ginger) 2nd option regular ginger

5-10 kaffir lime leaves (the more lime, the better, in my opinion)

2-4 thai chilies 2nd option serrano chilies 3rd option chili paste

5 Tb fish sauce (sugar-free version)

4 Tb lime juice (or just squeeze a whole lime into it)

2-3 different kinds of mushroom (you can't have too much!)

white onion
bok choy 

cilantro

red cabbage

Put broth in pot and bring to boil. Cut lemongrass into approx. 4 inch pieces. Also cut a Tb. small shavings of lemongrass. Bruise lemongrass pieces and lime leaves and add to pot along with galangal root and lemongrass shavings. Simmer 5 min.
Add coconut milk, chilies, and fish sauce. Simmer 5 min.
Add chicken cut into pieces, onions, and mushrooms. Simmer until chicken is done. Add bok choy a few minutes before chicken is done.
Turn off heat and add lime juice.
Put fresh red cabbage in bottom of serving bowl just before eating. Add soup. Garnish with cilantro.

It tastes even better the next day!