Monthly Recipe: Tom Kha Gai
I’ve always loved Tom Kha Gai, a traditional Thai coconut soup. It’s flavorful, aromatic, and packed with nutrients, and if you make it at home, it fits nicely within pretty much any diet. It’s paleo, low fat, high protein, and would work with a Whole Life Challenge or Whole30 nutrition plan.
It’s also very easy to make! Like Lorrie’s Butternut Squash Soup, this recipe is very forgiving, making it an easy choice for anyone looking to cook something healthy, wholesome, easy and delicious.
– 8 cups chicken bone broth
– 1 can coconut milk
– 1 cup mushrooms, wiped clean, stems trimmed, sliced
– 1 red bell pepper, thinly sliced
– Thai or regular basil leaves (to taste)
– 1 small white onion, diced
– 1 small jalapeño, thinly sliced
– 2 lbs boneless chicken (thighs or breasts, either are fine)
– Olive oil, salt and pepper to taste
– Lime to taste
– Handful of tender veggies, (e.g., sugar snap peas or spinach (optional)
Pour broth into a slow cooker or Instant Pot. I make my own broth, but you can use a store bought version. Just check the ingredients list for things you might not want – like sugar! You’d be surprised how often sugar is included in prepackaged broth.
Add onion, bell pepper, mushrooms, jalapeño and a handful of basil.
Add coconut milk and stir to combine. Add salt to taste. Let simmer on low heat for several hours, allowing flavors to combine. While it cooks, taste for seasoning and adjust as needed.
When it’s closer to dinnertime, coat your chicken with olive oil, salt and pepper and cook it on a sheet pan in a 400°F oven for about 30 minutes, or until it is no longer pink in the middle. Slice it up once cooled.
Assemble! Put your tender veggies in the bottom of a bowl. Add your sliced chicken. Pour your aromatic broth over the top. Add more fresh basil and a squeeze of lime to finish the dish, and enjoy!
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