Name: Tom Kha Gai ( Coconut Chicken Soup)
Ingredients: 2 tbsp coconut oil; 1 med onion sliced; 2 cloves garlic sliced; 1 red jalapeno seeds removed and chopped; 2 large pieces of ginger; 2 stalks of lemongrass bruised and chopped ( optional); 2 tsp red curry paste; 4 cups chicken broth; 4 cups full fat coconut milk; 2 chicken breasts cut into cubes; 1 cup sliced mushrooms; 1 yellow pepper cut in bite size pieces; 2 tomatoes cut into 1/8ths; 2 tbsp coconut sugar; 2 tbsp fish sauce; 3 tbsp lime juice; Green onion, cilantro and lime wedges for garnish

Ingredients

Units Scale

2 tbsp coconut oil
1 med onion sliced
2 cloves garlic sliced
1 red jalapeno seeds removed and chopped
2 large pieces of ginger
2 stalks of lemongrass bruised and chopped ( optional)
2 tsp red curry paste
4 cups chicken broth
4 cups full fat coconut milk
2 chicken breasts cut into cubes
1 cup sliced mushrooms
1 yellow pepper cut in bite size pieces
2 tomatoes cut into 1/8ths
2 tbsp coconut sugar
2 tbsp fish sauce
3 tbsp lime juice
Green onion, cilantro and lime wedges for garnish

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Instructions

Melt the coconut oil in a soup pot.
Add the onion, garlic, jalapeno, ginger, lemongrass, and Thai curry paste saute for 8 to 10 minutes. (Be like Bill Clinton and don’t inhale!)
Add the chicken stock bring to a boil and simmer for 20 to 30 minutes.
Remove all of the aromatics and return the chicken stock back to the pot.
Add in the chicken pieces, the mushrooms, the yellow pepper, and the tomatoes, return to a boil and cook until the chicken is no longer pink. 4 to 5 minutes.
Add the coconut milk, the coconut sugar, and the lime juice cook for an additional two to three minutes.
Spoon into bowls top with the green onion, fresh cilantro and add a lime wedge.

Category: Appetizers, entrees, soups & Stews, Recipes