Tom Kha Gai by Michelle Tam https://nomnompaleo.com
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Tom Kha Gai

Tom Kha Gai, a popular Thai Coconut Chicken Soup, is super simple to make at home! This Whole30-friendly version is delicious and quick enough to make for a weeknight supper!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Thai
Keyword: gluten-free, keto, low carb, paleo, Primal, thai coconut soup, Whole30
Servings: 4 servings
Author: Michelle Tam

Ingredients

  • 2 teaspoons coconut oil or cooking fat of choice
  • 2 large shallots thinly sliced
  • ¼ pound shiitake mushrooms cut into quarters
  • Diamond Crystal kosher salt
  • 2 cups chicken broth
  • 2 13.5 oz cans full-fat coconut milk, divided
  • 2 medium lemongrass stalks trimmed, pounded, and tied in a knot
  • 1 2-inch piece fresh galangal, cut into ¼-inch slices
  • 6 makrut lime leaves torn into large pieces (or zest from two limes)
  • pounds boneless and skinless chicken thighs cut into ½-inch strips
  • 2 medium tomatoes cut into wedges
  • tablespoons Red Boat fish sauce
  • Juice from 2 medium limes
  • ¼ cup chopped cilantro leaves
  • 2 Thai chili peppers or 1 Fresno pepper thinly sliced (optional)
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Instructions

  • Heat a large saucepan over medium heat, and add the coconut oil once it’s hot. Stir in the shallots and shiitake mushrooms with a sprinkle of salt.
  • Sauté until the shallots are softened but not browned, about 3-5 minutes.
  • Pour in the broth and one can of coconut milk. Increase heat to medium-high, stirring frequently until it starts to simmer.
  • Add the lemongrass stalks, galangal coins, and torn up makrut lime leaves. Maintain a simmer, decreasing the heat to medium or medium-low, stirring occasionally.
  • When the aromatics have infused the broth (about 5 to 10 minutes), add the chicken. Increase the heat to medium-high to bring back to a simmer and cook until the chicken is no longer pink.
  • Add the remaining can of coconut milk and the tomatoes. Cook, stirring occasionally, until the tomatoes are heated through but not broken down.
  • Fish out the lemongrass, lime leaves, and galangal. (Or you can tell your diners to pick out those items in their bowls.)
  • Remove the pot from the heat and season with fish sauce, lime juice, and cilantro. Taste and adjust with more seasoning if needed.
  • Ladle up the soup and add Thai chili peppers to the bowls if desired.

Notes

  • Leftovers can be stored in the fridge for up to 4 days.
  • If you can't find fresh, frozen, or dried galangal, lemongrass, and/or makrut lime leaves, you can season the soup to taste with a teaspoon or two of store-bought Thai red curry paste.
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