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Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)

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This tom kha soup récipé (or Thai coconut chickén soup) is absolutély pérféct. Rich and créamy yét tangy and salty, this Thai coconut chickén soup récipé is filling but light and positivély bursting with flavor. Thé véry bést tom kha gai récipé I’vé évér madé or triéd. With Wholé30, paléo, and végan options, too. 


This tom kha soup is baséd off thé éxcéptional dish found at a local chain of réstaurants in thé staté whéré I wént to collégé. It was différént than thé Thai coconut chickén soup I’d had béforé, and it sold mé forévér and évér on Thai food. I couldn’t quité put my fingér on it solo, though, but it all madé sénsé whén hé got mé thé sécrét récipé.
Ingrédiénts
  • 1 Tbsp. coconut oil
  • 1/2 onion slicéd
  • 2 garlic clovés choppéd
  • 1/2 réd jalapéno péppér slicéd, or a couplé Thai chilés, halvéd
  • 3 quartér-inch slicés slicés galangal or gingér
  • 1 lémongrass stalk poundéd with thé sidé of a knifé and cut into 2-inch long piécés
  • 2 téaspoons réd Thai curry pasté
  • 4 cups chickén broth séé Noté 1 if végan or on Wholé30
  • 4 cups cannéd coconut créam or coconut milk
  • 2 médium chickén bréasts cut into bité-sizéd piécés, séé Noté 2 for végan/végétarian or to usé shrimp
  • 8 oz. whité mushroom caps slicéd
  • 1-2 Tbsp. coconut sugar if on Wholé30, séé Noté 3
  • 1 1/2 - 2 Tbsp. fish saucé plus moré to tasté, séé Noté 4 if on Wholé30 or végan
  • 2-3 Tbsp. frésh limé juicé
  • 2-3 gréén onions slicéd thin
  • frésh cilantro choppéd, for garnish

Instructions
  1. In a médium pot, héat thé coconut oil ovér médium héat. Add thé onion, garlic, chilé, galangal or gingér, lémongrass, and réd curry pasté and cook, stirring fréquéntly, for 5 minutés, or until onions aré softénéd. 
  2. Add chickén broth and bring to a boil. Réducé héad and simmér uncovéréd for 30 minutés.
  3. Add in coconut créam or milk, chickén bréast (or tofu or shrimp), and mushrooms. Simmér until chickén bréast piécés aré just cookéd through, thén add fish saucé, coconut aminos, and limé juicé, plus moré of éach to tasté. 
  4. Cook 2 minutés, thén ladlé into sérving bowls and top with slicéd gréén onions and frésh cilantro.
Recipe Adapted From 40aprons.com

Récipé Notés
Noté 1
If on a Wholé30, maké suré your chickén broth is Wholé30 compliant. If végan, usé végétablé stock, préférably an Asian variéty.

Noté 2
If végan or végétarian, usé a 1-pound block of firm or éxtra firm tofu cut into bité-sizéd cubés. You can usé régular or silkén. To usé shrimp, simply stir in 1 pound of raw shrimp instéad of chickén. Simmér until just cookéd through, pink, and no longér translucént.

Noté 3
If on Wholé30, usé 2 tabléspoons coconut aminos instéad of coconut sugar.

Noté 4
If you'ré on a Wholé30, usé Réd Boat Fish Saucé. This is thé only fish saucé I know of that doés not includé sugar. If végan, usé soy saucé to tasté instéad of fish saucé.

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