Thai Chicken Coconut Soup with Lemongrass, Cilantro and Lime (Tom Kha Gai)
Heather Hartman HealthShare
Thai Chicken Coconut Soup with Lemongrass, Cilantro and Lime (Tom Kha Gai)
Rated 3.5 stars by 2 users
Category
Soup
Cuisine
Thai
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
INGREDIENTS
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Avocado oil
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2 each lemongrass stalks
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1 each white onion, julienned
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1-2 tablespoons ginger puree
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1-2 tablespoons garlic puree
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Salt
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1 teaspoon cumin, ground
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1 each serrano pepper, finely diced
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.5 teaspoon maple syrup
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1 can Native Forest Simple Coconut Milk
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2 cups bone broth
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2 each limes, zested and juiced (or lime leaves and juiced limes)
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2 each chicken breasts, finely shredded
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1 cup mushrooms, sliced
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1 cup basil, julienned
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.5 cup scallions, thinly sliced
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Cilantro, bean sprouts, lime and cooked rice for serving
METHOD
Preheat a pot with avocado oil
Slice the lemongrass stalks in half, then pound with the bottom of a knife to release their flavor
Add the onion, lemongrass, ginger, garlic and salt to the pot and cook until they onion softens
Mix in the cumin, serrano pepper and maple syrup. Cook for one minute
Pour in the coconut milk and bone broth. Add the lime zest or leaves. Bring to a boil, then simmer for 15-20 minutes
Season the chicken with salt
Mix in the chicken breast, mushrooms, basil and scallions. Mix well so that the chicken doesn’t cook in a clump. Cook until the mushrooms have softened and the chicken is cooked through
Add the lime juice and check for seasoning (salt)
Serve over cooked rice with cilantro, bean sprouts and lime wedges