BEST EVER TOM KHA GAI SOUP


This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too. 

Servings: 6 bowls
Author : 40 Aprons

Ingredients
  • 1 Tbsp. coconut oil
  • 1/2 onion sliced
  • 2 garlic cloves chopped
  • 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
  • 3 quarter-inch slices slices galangal or ginger
  • 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups chicken broth see Note 1 if vegan or on Whole30
  • 4 cups canned coconut cream or coconut milk
  • 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp
  • 8 oz. white mushroom caps sliced
  • 1-2 Tbsp. coconut sugar if on Whole30, see Note 3
  • 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan
  • 2-3 Tbsp. fresh lime juice
  • 2-3 green onions sliced thin
  • fresh cilantro chopped, for garnish


Instructions
  1. In a medium pot, heat the coconut oil over medium heat. 

You can visit 40aprons.com for full instructions.

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