Tom Kha Gai Soup
Maybe you have heard of Thai coconut milk soup or Tom Kha Gai Soup. This is one of my favorite Thai dishes to order when I’m out at our local Thai restaurant. In my neck of the woods, you can find this dish at Basil in Charleston, SC and you won’t be disappointed by its amazing taste. Most versions of Tom Kha Gai Soup contain key ingredients like coconut milk, chicken, mushrooms, straw mushrooms, lemongrass, Thai chili peppers, ginger, coriander, fish sauce and lime juice to name a few.
While this recipe is not only simple and delicious, it also packs on a healthy dose of good fats. What I enjoy most about Tom Kha Gai Soup is its rich flavor and lack of unhealthy ingredients. There are many variations of Tom Kha Gai Soup. Some recipes are spicy while others can contain curry. Next time you are in the mood for some healthy Thai food consider this Tom Kha Gai Soup at the top of your list!
Tom Kha Gai Soup
2 cans of full-fat coconut milk
1 box organic free-range chicken broth or bone broth
6 quarter-size pieces of fresh ginger sliced
1 ½ lb chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
2 TBSP fresh lime juice
1 TBSP fresh lemon juice
1 TBSP Thai fish sauce
1 tsp xylitol or honey
1 tsp thai chili paste
¼ cup fresh basil leaves
¼ cup fresh cilantro
In a medium saucepan, sauté the chicken in coconut oil until it is cooked through. Combine the coconut milk, chicken broth, and ginger. Bring to a boil over high heat. Add the mushrooms, lime juice, lemon juice, fish sauce, xylitol, and chili paste. Let simmer for 20 minutes. Garnish servings with fresh basil and fresh cilantro.