Tom kha gai (thai coconut chicken soup) is probably one of my favorite soups of all time. It’s the perfect blend of all the things I like: spice, creaminess, tart acid, savory flavor, and texture. If you haven’t ever tried tom kha gai soup before, I know you’ll fall in love with it!
Ingredients
- 1 tbsp coconut oil
- ½ onion sliced
- 2 cloves garlic minced
- ½ of one red jalapeno pepper, sliced
- 3 ginger slices
- 2 tsp curry paste
- 4 cups chicken broth
- 4 cups canned coconut cream
- 2 medium chicken breasts, cut into bite-sized pieces
- 8 ounces white mushroom, sliced
- 3 tbsp lime juice
- 3 green onions
- salt&peper to taste
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INSTRUCTIONS
Add the coconut oil to a medium pot over medium heat.
Add the sliced onion, garlic, jalapeno, ginger, and curry paste.
Cook, frequently stirring, for about 5 minutes or until softened.
Add the chicken broth and bring it to a boil.
Reduce heat to low and simmer uncovered for 20 minutes.
Remove the garlic, onions, and ginger from the liquid.
Add coconut cream, chicken breast bites, and sliced mushrooms.
Cover with a lid and simmer until chicken breast pieces are cooked through.
Then add the lime juice, and adjust to salt and pepper.
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