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Tom Kha Gai Soup

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Appetizer, Main Meal, Snack, Soup
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 7-8 ground dried red chilis (can substitute red pepper flakes)
  • 3 cups shredded chicken
  • 2-1/4 cups chicken broth
  • 4 13.5 ounce cans full fat, coconut milk
  • 3 inches peeled, sliced fresh ginger root
  • 4 stalks lemon grass cut into 2-3 inch sections make sure to bruise it!
  • 16 leaves washed, kaffir lime leaves if you don't have quite 16 leaves, that's okay, go with what you have!
  • 1/2 cup fish sauce
  • 1/2 cup lime juice
  • 1 tbsp coconut sugar (or honey)
  • 1 cup sliced, mushrooms
  • 1 small lime in wedges for garnish
  • chopped cilantro for garnish
  • sliced green onion for garnish

Method
 

  1. In a large pot, melt coconut oil and add ground, dried chilis and stir for 1-2 minutes.
  2. Pour in coconut milk and bring to a boil, then reduce heat.
  3. 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.
  4. After 45 minutes, turn to low, add in shredded chicken and sliced mushrooms. Heat for 10 minutes.
  5. 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.
  6. 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.