Servings: 6 servings
Thai Tom Kha Gai
Soy-free, refined sugar-free Thai Tom Kha Gai made in just 30 minutes
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion
- 3 cloves garlic minced
- 8 ounces mushrooms chopped
- 6 cups chicken broth
- 1 15-ounce can full-fat coconut milk
- 1 large chicken breast chopped
- 1 1-inch nub ginger, peeled and grated*
- 2 stalks lemongrass peeled and chopped into 2-inch pieces **
- 2 Tbsp Truvia Natural Sweetener
- 2 Tbsp fish sauce
- 2 tsp lime zest***
- 3 Tbsp lime juice***
- 2 Tbsp red curry paste
- sea salt to taste
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.
- Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat.
- Stir in the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through.
- Remove and discard the lemongrass before serving.
- Serve soup in big bowls with lime wedges and cilantro.
Notes
*Replace the ginger with galangal if you can find it!
**Or 2 Tbsp lemongrass paste.
***Replace the lime zest and juice with 10 kaffir lime leaves if you can find them.
Nutrition
Serving: 1of 4, Calories: 351kcal, Carbohydrates: 5g, Protein: 24g, Fat: 24g, Sugar: 2g