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Best Ever Paleo Thai Coconut Soup (Tom Kha Gai)




Ingredients

  • 1 Tbsp. coconut oil

  • 1/2 onion sliced

  • 2 garlic cloves chopped

  • 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved

  • 3 quarter-inch slices slices galangal or ginger

  • 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces

  • 2 teaspoons red Thai curry paste

  • 4 cups chicken broth see Note 1 if vegan or on Whole30

  • 4 cups canned coconut cream or coconut milk

  • 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp

  • 8 oz. white mushroom caps sliced

  • 1-2 Tbsp. coconut sugar if on Whole30, see Note 3

  • 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan

  • 2-3 Tbsp. fresh lime juice

  • 2-3 green onions sliced thin

  • fresh cilantro chopped, for garnish
Best Ever Paleo Thai Coconut Soup (Tom Kha Gai)


Instructions

  1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.

  2. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.

  3. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms.

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