Tom Kha Gai (Edit recipe)

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This soup is a favorite of mine because it's delicious, flavorful, and easy to make. It's also Whole30 and Paleo compatible.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 4-6

Ingredients

1 Tbsp Ginger Root, minced
1 Lime, zested and cut into wedges
2 Lime, juiced
4 cups Chicken Broth
1.5 lb Chicken Breast, cut into 1-inch dice
10 oz Shiitake Mushrooms, stems removed and discarded, tops sliced
3 cups Coconut Milk, full fat
1 tsp Fish Sauce
6 Tbsp Coconut Aminos
6 cloves Garlic, minced
3 pieces Lemongrass, 3 inches, outer-layer removed and discarded, minced
1 Tbsp Avocado Oil
2 Tbsp Thai Basil, chiffonade
Cilantro, for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot on medium heat, add the avocado oil, ginger, garlic, and lemongrass. Cook until everything is fragrant, about 1 minute.
Add the diced chicken breasts, stir, and sear the chicken pieces.
Add the chicken broth, coconut milk, juice of 2 limes, zest of 1 lime, fish sauce, coconut aminos, and mushrooms. Bring to a simmer and continue cooking for 7-10 minutes.
Add the chiffonade basil and stir.
Serve soup in bowls topped with cilantro leaves and lime wedges.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1153
Fat:	49 g
Carbohydrates:	20 g
Protein:	45 g
Cholesterol:	105 g
Sodium:	1274 mg
Fiber:	4 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.