tom kha gai

Thai Chicken Coconut Soup with Lemongrass, Cilantro and Lime (Tom Kha Gai)

Heather Hartman Health

Thai Chicken Coconut Soup with Lemongrass, Cilantro and Lime (Tom Kha Gai)

Heather Hartman Health

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Thai

Category

Soup

Thai Chicken Coconut Soup with Lemongrass, Cilantro and Lime (Tom Kha Gai)

INGREDIENTS

  • Avocado oil

  • 2 each lemongrass stalks

  • 1 each white onion, julienned

  • 1-2 tablespoons ginger puree

  • 1-2 tablespoons garlic puree

  • Salt

  • 1 teaspoon cumin, ground

  • 1 each serrano pepper, finely diced

  • .5 teaspoon maple syrup

  • 1 can Native Forest Simple Coconut Milk

  • 2 cups bone broth

  • 2 each limes, zested and juiced (or lime leaves and juiced limes)

  • 2 each chicken breasts, finely shredded

  • 1 cup mushrooms, sliced

  • 1 cup basil, julienned

  • .5 cup scallions, thinly sliced

  • Cilantro, bean sprouts, lime and cooked rice for serving

METHOD

  1. Preheat a pot with avocado oil

  2. Slice the lemongrass stalks in half, then pound with the bottom of a knife to release their flavor

  3. Add the onion, lemongrass, ginger, garlic and salt to the pot and cook until they onion softens

  4. Mix in the cumin, serrano pepper and maple syrup. Cook for one minute

  5. Pour in the coconut milk and bone broth. Add the lime zest or leaves. Bring to a boil, then simmer for 15-20 minutes

  6. Season the chicken with salt

  7. 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

  8. Add the lime juice and check for seasoning (salt)

  9. Serve over cooked rice with cilantro, bean sprouts and lime wedges
Back to blog

Leave a comment