The Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)


The Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)

The Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)

This tom kha soup (Thai coconut soup) is simply perfect. rich and creamy yet tangy and salty, this Thai soup is filling but mild and undoubtedly bursting with flavor. The very best recipe i have ever made or attempted. Whole30, paleo, and vegan alternatives.
This tom kha soup recipe (or Thai coconut fowl soup) is honestly ideal. rich and creamy yet tangy and salty, this Thai coconut fowl soup recipe is filling but mild and definitely bursting with taste. The very exceptional tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan alternatives, too.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 bowls
Calories 668 kcal

You’ll Need:
  • 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

How to Make:
  1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
  2. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
  3. ............................
  4. ............................


Recipe Notes
* If on a Whole30, make sure your chicken broth is Whole30 compliant. If vegan, use vegetable stock, preferably an Asian variety.
** If vegan or vegetarian, use a 1-pound block of firm or extra firm tofu cut into bite-sized cubes. You can use regular or silken. To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
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