Tom Kha Gai (Thai Chicken Soup With Coconut Milk)
 
Prep time
Cook time
Total time
 
Say no to the pre-made soups full of preservatives and other bad stuff with this low carb, Paleo and Whole30 friendly, yet fairly easy and incredibly delicious recipe for the Tom Kha Gai (Thai Chicken Soup With Coconut Milk).
The peckish girl:
Recipe type: Soup, Main Course
Cuisine: Thai
Serves: 6
Ingredients
  • 2 tbsp coconut oil for cooking
  • 800 g chicken breast, cut into cubes
  • 1,5l chicken stock
  • Salt and pepper
  • 1 can coconut milk
  • 1 yellow onion, sliced
  • 2 handfuls sliced galangal (3-4 thumb size pieces, no need to peel it)
  • 1 handful ginger (2 thumb size pieces, no need to peel it)
  • 1 handful ruffly chopped lemongrass
  • 12 fresh kafir limes
  • 1 clove garlic, crushed
  • 2 tsp shrimp paste (or 2 tbsp fish sauce without sugar)
  • Chilli, sliced - I used a lot, very spicy, but you can add only a little bit
  • 1 eggplant, cut into small cubes
  • 2 tomatoes, cut into cubes
  • 3 handfuls oyster mushrooms, sliced
  • Juice of 1 lime
  • 2 handfuls Thai basil, chopped
  • 2 handfuls coriander, chopped
  • 3 handfuls snow peas, cut in smaller pieces (optional)
  • 3 handfuls bean sprouts (optional)
  • 2 scallions, chopped (optional)
  • Cilantro and fresh Thai basil for garnish
Instructions
  1. Pour the chicken stock in a pot, place it on the stove over a high heat and bring it to boil.
  2. Once the chicken stock is boiling, add the galangal, ginger, lemongrass, kaffir lime, crushed garlic, shrimp paste and a pinch of salt and pepper, lower the heat and simmer the soup for ½ hour. If you wanna get more flavour from the kaffir lime leaves, the trick is to fold them in half and tear them apart instead of adding them whole in the stock.
  3. In the meanwhile place a bigger pot over a high heat, add the coconut oil in it and let it melt. Once it's melted, add the chicken and fry until it looses the pink colour. Then add the onion, mushrooms, eggplant, pinch of salt and pepper and chilli and sauté for 2 more minutes.
  4. Pour the stock through a strainer in the pot with your chicken and vegetables. Lower the heat and add the pour the coconut milk in.
  5. Boil for ca 5 minutes before adding the tomatoes, lime juice, basil and cilantro, then cook for 2 additional minutes.
  6. Best topped with the bean sprouts, snow peas, scallions, basil and cilantro. However, you can feel free to leave these out of the game or add even more toppings according to your taste.
Recipe by The peckish girl at http://thepeckishgirl.com/tom-kha-gai-thai-chicken-soup-with-coconut-milk/