Thai Tom Kha Gai
Thai Tom Kha Gai
Ingredients
- 1 T avocado oil
- 1 small yellow onion peeled and diced
- 3 cloves garlic peeled and minced
- 8 ounces white mushrooms sliced
- 6 cups chicken bone broth
- 1 15-ounce can full-fat coconut milk
- 1 large chicken breast chopped
- 1 1-inch piece galangal, peeled and grated
- 2 stalks lemongrass peeled and chopped into 2-inch pieces
- 2 T Lakanto monk fruit sweetener Classic to taste
- 2 T fish sauce
- 2 t lime zest
- 3 T lime juice
- 2 T Tom Kha or 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.
- Add the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer, and cook for 20 minutes, or until the soup is very aromatic and the chicken is cooked through.
- Serve with lime wedges and cilantro.
Nutrition
Calories: 287kcalCarbohydrates: 13gProtein: 22gFat: 16g
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