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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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

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

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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:	1142
Fat:	48 g
Carbohydrates:	18 g
Protein:	45 g
Cholesterol:	105 g
Sodium:	1271 mg
Fiber:	1 g
Sugars:	10 g
Calculated for total recipe.