Tom Kha Gai Soup is Thai in origin. It has a light broth made from coconut milk and chicken broth and a wonderful balance between, sweet sour, spicy and salty.
7-8 grounddried red chilis (can substitute red pepper flakes)
3cupsshredded chicken
2-1/4cupschicken broth
413.5 ounce cansfull fat, coconut milk
3inchespeeled, sliced fresh ginger root
4stalkslemon grass cut into 2-3 inch sectionsmake sure to bruise it!
16leaveswashed, kaffir lime leavesif you don't have quite 16 leaves, that's okay, go with what you have!
1/2cupfish sauce
1/2cuplime juice
1 tbspcoconut sugar (or honey)
1cupsliced, mushrooms
1smalllime in wedges for garnish
chopped cilantro for garnish
sliced green onion for garnish
Instructions
In a large pot, melt coconut oil and add ground, dried chilis and stir for 1-2 minutes.
Pour in coconut milk and bring to a boil, then reduce heat.
Now add in chicken broth, ginger, lemon grass, kaffir lime leaves, fish sauce, lime juice, coconut sugar and heat on medium-low for 45 minutes.
After 45 minutes, turn to low, add in shredded chicken and sliced mushrooms. Heat for 10 minutes.
You will not be eating the lemon grass, ginger or lime leaves, so you can either strain them out before serving or you can remove them from the bowl while eating.
Serve in a bowl and garnish with sliced green onions, cilantro and a wedge of lime. *If you are not watching your carbs, add a spoonful of white rice to the bottom of the bowl before adding the soup. Delicious!!!
Notes
*5 carbs per serving.**If you are not watching your carbs, add a scoop of white rice to the bowl and ladle your soup over the rice, then garnish.