Tom Kha Gai Soup
Keto, Paleo, Vegan Friendly
- 2 stalks fresh lemongrass, tough outer layers removed
- 1″ piece ginger, peeled and minced
- 10 kaffir lime leaves (Whole Foods or Indian/Asian Market), or use 1 tablespoon lime zest and 1/4 cup lime juice
- 6 cups chicken broth (use veggie broth if vegan)
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1″ pieces (omit if vegan)
- 1- 13.5-ounce can coconut milk
- 2 tablespoons fish sauce (omit if vegan)
- 1 carrot cut in fourths lengthwise and then chopped (optional)
- 1 cup broccoli florets, chopped
- Cilantro leaves (optional garnish)
- 6 basil leaves (optional garnish)
Option– Not gut repair friendly for the first 2 months of my Holistic Keto for Gut Health Program
- 8 ounces shiitake, oyster, chanterelle, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1. Using the back of a knife, lightly smash lemongrass; cut lemongrass into 4″ pieces.
2. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. You may choose to remove the lemongrass and lime leaves at this time so guests don’t have to. When it’s just me, I leave them for stronger flavoring and pick them out from my own bowl.
3. Add chicken and return to a boil. Reduce heat, and simmer, skimming occasionally, until chicken is cooked through, 20-25 minutes. Mix in coconut milk and fish sauce.
Serve with either cilantro leaves or basil leaves chiffonade and a lime wedge.
Tip for cutting Basil: Stack basil leaves neatly, then roll them length-wise, and cut the rolled leaves perpendicular to the roll, so you have wavy strands of basil. This prevents the Basil from getting bruised.
If you are single, cut portions in half to limit left overs