Tom Kha Gai

This soup is a favorite of mine because it's delicious, flavorful, and easy to make. It's also Whole30 and Paleo compatible.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 1 T minced ginger root
  • 3 limes- 1 zested, 2 juiced, 1 cut onto wedges
  • 4 C chicken broth
  • 1 1/2 lbs. chicken breast, cut into 1-inch dice
  • 10oz shiitake mushrooms- stems removed and discarded, tops sliced
  • 3 C full-fat coconut milk
  • 1 tsp fish sauce
  • 6 T coconut aminos
  • 6 garlic cloves, minced
  • 3 inches lemongrass- outer-layer removed and discarded, minced
  • 1 T avocado oil
  • 2 T Thai basil, chiffonade
  • cilantro leaves for serving

‍

Instructions

  1. In a large pot on medium heat, add the avocado oil, ginger, garlic, and lemongrass. Cook until everything is fragrant, about 1 minute.
  2. Add the diced chicken breasts, stir, and sear the chicken pieces.
  3. Add the chicken broth, coconut milk, juice of 2 limes, zest of 1 lime, fish sauce, coconut aminos, and mushrooms. Bring to a simmer and continue cooking for 7-10 minutes.
  4. Add the chiffonade basil and stir.
  5. Serve soup in bowls topped with cilantro leaves and lime wedges.