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Thai Tom Kha Gai Soup
Indulge in the comforting, aromatic blend of coconut milk, lemongrass, and galangal with this paleo-friendly twist on a classic Thai favorite!
Ingredients:
– 1 lb chicken breast, thinly sliced
– 14 oz can full-fat coconut milk
– 4 cups chicken broth
– 2 lemongrass stalks, smashed
– 1 inch galangal, sliced
– 4 kaffir lime leaves
– 8 oz mushrooms, sliced
– 2 tbsp fish sauce
– 1 tbsp coconut aminos
– 1 red chili, sliced
– 1 lime, juiced
– Fresh cilantro, for garnish
Directions:
1. IIn a pot, bring chicken broth to a simmer. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 10 minutes.
2. Add chicken slices and mushrooms. Cook until chicken is cooked through.
3. Stir in coconut milk, fish sauce, coconut aminos, and chili. Simmer for another 5 minutes.
4. Remove lemongrass, galangal, and kaffir lime leaves. Stir in lime juice.
5. Serve hot, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Calories: ~280 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.
#PaleoThai #CoconutMilkMagic #LemongrassLove 🥥🍲🌶️