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Tom Kha Gai – Thai Chicken Coconut Soup

Gluten Free, Nut Free, Egg Free, Sugar Free, Nightshade Free, Soy Free, Peanut Free, Shellfish Free

Love the taste of coconut soup that you get in restaurants? If you do, you will love this. Even if you don’t like the taste of fish you will probably like this. The fish sauce really brings out the flavor, but it doesn’t taste fishy.

Ingredients

•    1.5 cups chicken stock
•    3 Kaffir lime leaves, torn
•    4 2-inch (5cm) pieces of lemongrass, bruised to help release the flavor
•    10g 1-inch (2cm) pieces of fresh ginger, peeled
•    10g fish sauce (Fish free – you can try to eliminate this ingredient)
•    40g fresh squeezed lime juice
•    1-2 Thai chilli peppers, thinly chopped (Nightshade free – eliminate this ingredient)
•    150g sliced mushrooms
•    1.5 cups coconut cream
•    200g chicken breast, cubed
•    2-3 tablespoons cilantro, chopped (optional)
•    5g garlic

Directions

1.    Put chicken stock, lime leaves, lemongrass, ginger, fish sauce, lime juice and chilli peppers into a medium pot
2.    Bring the ingredients to a boil
3.    Reduce to a simmer and let it cook for about an hour
4.    Add in mushroom and coconut cream.
5.    Bring to a simmer
6.    Add in the chicken
7.    Simmer until chicken is cooked through
8.    Finish off with some cilantro on top

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