This flavorful, Tom Kha Gai soup is always on the rotation at my house! For a heartier meal, I add a starch on the side, such as roasted winter squash, sweet potato, or white rice.
RECIPE AUTHOR: Tracey Grant
2 tbsp coconut oil
1 tsp salt
4 cups bone broth, divided
1 can full fat coconut milk
3 stalks lemongrass, chopped into 3 inch pieces
2 inch knob of ginger, sliced into coins
Zest and juice of 1 lime
2 tbsp Red Boat fish sauce
2 tbsp coconut aminos
2 cups sliced mushrooms
Handful of cilantro and sliced thai chili, for garnish
INSTRUCTIONS FOR TOM KHA GAI SOUP:
- Heat 2 tbsp coconut oil in a large pot over medium heat. Salt chicken on all sides, then place skin down in oil. Let cook undisturbed for 5 minutes, then flip and cook for an additional 3 minutes. Pour 1 cup of broth in the pot and cover. Let cook for 15-20 minutes, until internal temperature of chicken reaches 165 degrees F. Remove chicken and set aside to cool.
- After removing the chicken, add the rest of the broth and the coconut milk to the pot with the lemongrass and the ginger and bring to a simmer. (To make it easier on yourself later, you can put the lemongrass and ginger in a piece of cheesecloth with the end tied closed so that you can easily remove it before serving.)
- Trim the ends of the zucchini and chop into rounds, then quarter them. Add zucchini and sliced mushrooms to the pot and let simmer for 5-10 minutes, until soft.
- In the meantime, separate the chicken from the bones and skin. (Save the bones in the freezer to make broth later on.) Shred or chop it into small pieces, then add to the pot to warm back up.
- Add the fish sauce, coconut aminos, lime zest, and lime juice. Adjust seasonings as needed. Remove the lemongrass and ginger, then ladle into bowls and garnish with fresh cilantro and slices of thai chili!
I sometimes like to use 3-4 drops each of doTERRA Lemongrass, Ginger, and Lime essential oils in place of the fresh lemongrass, ginger, and lime zest to make this dish even easier! I will also often cook boneless/skinless chicken breasts in my instant pot and shred those to add to the Tom Kha Gai soup instead.
About The Author: Tracey Grant
Tracey is a registered dietitian living in San Diego. She specializes in weight management, digestive health and meal planning. Tracey promotes whole food nutrition with a holistic approach to wellness. You can find more information at her blog, Whole Daily Life.
Tracey’s Cookbook, Weeknight Paleo, contains 20 of her favorite and most frequently cooked meals, complete with modifications for AIP (Autoimmune Paleo), GAPS (Gut and Psychology Syndrome), and low-FODMAP diets.