Thai Coconut Chicken Soup


I came across two Paleo recipes for this Tom Kha Gai soup, so I was inspired to make it.  This recipe is from Against All Grain.  It calls for a lot of different ingredients, but each one infuses flavor together in this classical Thai dish.


2 t coconut oil
1-2 Thai bird’s eye chili peppers, thinly chopped
2 inch piece galangal or fresh ginger, peeled and thinly sliced
2 cans of 13.5-oz coconut milk
1/2 c chicken stock or water
1 stalk lemongrass, sliced diagonally into 4 pieces and crushed with the butt of a knife (to release flavor)
8 kaffir lime leaves, dried or fresh (or 2 t finely grated lime zest plus 3 small bay leaves)
4 T fish sauce
1-2 lb boneless chicken thighs, fat trimmed and thinly sliced
1 c mushrooms, sliced
1/2 yellow onion, thinly sliced
2 T fresh squeezed lime juice
8 cherry tomatoes, halved
Garnish with chopped cilantro and scallions

1.  Heat coconut oil in large pot over medium.  Stir in chilies and galangal (or ginger), for 1-2 minutes, until fragrant.

2.  Add coconut milk and bring to boil.

3.   Add stock, lemongrass, kaffir leaves, fish sauce, and chicken and simmer for 10 minutes, until the chicken is cooked through.

4.  Add the mushrooms, onion, lime juice, and cherry tomatoes and simmer for 5 minutes more.

5.  Remove the lemongrass, galangal, and kaffir leaves.

Serve garnished with fresh cilantro and scallions.