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Name: Tom Kha Gai {Thai Coconut Soup}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 ablespooncoconut oil; 1/8 easpoonThai dried chiles finely ground*; 1/2 upchicken stock; 2 cans full fat coconut milk; 2 inch piece of Galangal skin on and thinly sliced (fresh Ginger will work too)*; 1 stalk lemon grass sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*; 8 kaffir lime leaves*; 4 tablespoons fish sauce; 2 cups chicken breast very thinly sliced; 1 cup white button mushrooms sliced; 2 tablespoons lime juice; 1/2 ablespooncoconut sugar (honey will work too but coconut sugar will taste the most authentic or omit for Whole30); 8 cherry tomatoes sliced in half; fresh cilantro and scallions for serving; *All of the starred items can be purchased dried i

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INGREDIENTS

1/2 ablespooncoconut oil
1/8 easpoonThai dried chiles ; finely ground*
1/2 upchicken stock
2 cans full fat coconut milk
2 inch piece of Galangal ; skin on and thinly sliced (fresh Ginger will work too)*
1 stalk lemon grass ; sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*
8 kaffir lime leaves*
4 tablespoons fish sauce
2 cups chicken breast ; very thinly sliced
1 cup white button mushrooms ; sliced
2 tablespoons lime juice
1/2 ablespooncoconut sugar (honey will work too ; but coconut sugar will taste the most authentic or omit for Whole30)
8 cherry tomatoes sliced in half
fresh cilantro and scallions for serving
*All of the starred items can be purchased dried i

INSTRUCTIONS

Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant.

Pour in the coconut milk and bring to boil.

Add the chicken stock, galangal, lemon grass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through.

Add the mushrooms, lime juice, coconut sugar, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy.

Serve with fresh cilantro and scallions.

NOTES

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Tom Kha Gai {Thai Coconut Soup}

1/2 ablespooncoconut oil
1/8 easpoonThai dried chiles finely ground*
1/2 upchicken stock
2 cans full fat coconut milk
2 inch piece of Galangal skin on and thinly sliced (fresh Ginger will work too)*
1 stalk lemon grass sliced diagonally into 3-4 pieces and slightly bruised/flattened with a mallet or butt of a knife*
8 kaffir lime leaves*
4 tablespoons fish sauce
2 cups chicken breast very thinly sliced
1 cup white button mushrooms sliced
2 tablespoons lime juice
1/2 ablespooncoconut sugar (honey will work too but coconut sugar will taste the most authentic or omit for Whole30)
8 cherry tomatoes sliced in half
 fresh cilantro and scallions for serving
 *All of the starred items can be purchased dried i

Melt the coconut oil in a soup or stock pot, then add the ground chiles and stir for 1-2 minutes until fragrant.
Pour in the coconut milk and bring to boil.
Add the chicken stock, galangal, lemon grass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes until the chicken is cooked through.
Add the mushrooms, lime juice, coconut sugar, tomatoes and simmer for another 5 minutes until the vegetables are tender but not mushy.
Serve with fresh cilantro and scallions.

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Nutrition

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Serving Size: 1 (620g)
Recipe Makes: 1

Calories: 819
Calories from Fat: 375 (46%)

Amt Per Serving		% DV

	Total Fat 41.7g	56 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 17.1g
	Polyunsanturated Fat 8.9g
Cholesterol 286.7mg		88 %
Sodium 5844.7mg		202 %
Potassium 1451mg		38 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 6.6g
Protein 99.3g		142 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 819

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