PALEO TOM KHA SOUP
I really love Thai food.... REALLY love it. OK who am I kidding, I really love all food. But one of the great things about Thai food is that a lot of the dishes are automatically paleo-friendly, like this recipe for Tom Kha soup.
Tom Kha is a Thai coconut milk soup that has amazing flavor . You may need to find a local Asian market to purchase some of the ingredients, but it is worth the hunt. This soup has a milky, sour, salty flavor to and it is so fragrant. I can eat way more of this stuff than I care to admit. Hopefully you will like it just as much as I do!
Because I always like to give you some options, I will fill you in on how you can adjust this recipe to your taste. Fish sauce will make it saltier, more coconut milk will make it creamier or reduce the heat level, more chiles will make it spicier, and more raw honey will make it sweeter.
Tom Kha is a Thai coconut milk soup that has amazing flavor . You may need to find a local Asian market to purchase some of the ingredients, but it is worth the hunt. This soup has a milky, sour, salty flavor to and it is so fragrant. I can eat way more of this stuff than I care to admit. Hopefully you will like it just as much as I do!
Because I always like to give you some options, I will fill you in on how you can adjust this recipe to your taste. Fish sauce will make it saltier, more coconut milk will make it creamier or reduce the heat level, more chiles will make it spicier, and more raw honey will make it sweeter.
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Paleo Tom Kha SoupPrep time: 10 mins Cook time: 10 mins Servings: 6 (or 1 if you are me)
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Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2" slices
- 5 cups chicken stock
- 1 cup sliced mushrooms
- 1 zucchini, chopped into small chunks (optional)
- 2 stalks fresh lemongrass
- 5 kaffir lime leaves
- 2 red chiles, minced
- 1 (13 oz.) can full fat coconut milk
- 2 Tbsp. fish sauce
- 1 tsp. raw honey, melted
- 1 1/2 inch piece fresh galangal root (or ginger), grated
- 1/2 cup fresh cilantro leaves (optional)
- Lime wedges (optional)
Equipment:
- Large pot
- Measuring cups and spoons
- Stirring spoon
- Cutting boards
- Chef knife
Directions:
1. Place the chicken broth in a large pot and bring to a boil over medium high heat. Add the chopped chicken, mushrooms, zucchini, lemongrass, kaffir lime leaves and red chiles. Boil for about 5 minutes.
2. Add the coconut milk, fish sauce, raw honey, and galanga root and reduce heat to medium. Allow to cook another 3 minutes or until chicken is cooked through . Taste and add additional fish sauce, raw honey or salt and pepper if desired.
3. Ladle the soup into bowls and serve with lime wedges and fresh cilantro leaves (optional).
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1/2" slices
- 5 cups chicken stock
- 1 cup sliced mushrooms
- 1 zucchini, chopped into small chunks (optional)
- 2 stalks fresh lemongrass
- 5 kaffir lime leaves
- 2 red chiles, minced
- 1 (13 oz.) can full fat coconut milk
- 2 Tbsp. fish sauce
- 1 tsp. raw honey, melted
- 1 1/2 inch piece fresh galangal root (or ginger), grated
- 1/2 cup fresh cilantro leaves (optional)
- Lime wedges (optional)
Equipment:
- Large pot
- Measuring cups and spoons
- Stirring spoon
- Cutting boards
- Chef knife
Directions:
1. Place the chicken broth in a large pot and bring to a boil over medium high heat. Add the chopped chicken, mushrooms, zucchini, lemongrass, kaffir lime leaves and red chiles. Boil for about 5 minutes.
2. Add the coconut milk, fish sauce, raw honey, and galanga root and reduce heat to medium. Allow to cook another 3 minutes or until chicken is cooked through . Taste and add additional fish sauce, raw honey or salt and pepper if desired.
3. Ladle the soup into bowls and serve with lime wedges and fresh cilantro leaves (optional).
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