Easy Tom Kha Gai
Ingredients
- 1 teaspoon coconut oil
- 2 whole shallots quartered
- 1/2 pound mushrooms quartered
- 1 teaspoon Redmond Real salt divided
- 2 cups chicken broth (or beef broth which is what I had)
- 2 13.5 ounce can coconut milk
- 2 stalks lemongrass pounded with the side of a knife and cut into 2-inch long pieces
- 3 1/4 inch slices galangal (or ginger)
- 6 makrut lime leaves (I ordered dried lime leaves from Amazon)
- 1 1/2 pounds boneless skinless chicken breasts cut into 1/2 inch chunks
- 2 medium tomatoes quartered
- 2 tablespoons Redboat fish sauce (or other sugar free fish sauce)
- Juice of 2 limes (4 tablespoons lime juice)
- 1/2 teaspoon stevia glycerite (optional and feel free to add more if desired)
- 1/2 cup Fresh cilantro leaves (optional)
- 2 Thai chilis sliced thin (OPTIONAL, I DO NOT ADD)
Instructions
- Place the coconut oil into a large stock pot over medium heat. Add the shallots and mushrooms. Sprinkle with 1/4 teaspoon salt and saute for 3 minutes.
- Add the chicken broth, one can of the coconut milk, pieces of lemongrass, galangal and lime leaves. Heat to medium high heat and simmer for 5 to 10 minutes or until fragrant.
- Add the pieces of chicken (or shrimp) and cook until the chicken is cooked through and no longer pink (this will only take a few minutes.) Stir in the remaining coconut milk.
- Remove from heat and add the tomatoes, fish sauce, lime juice, stevia glycerite, cilantro (and chilis if you are crazy and like it spicy:).
- Remind your guests to not eat the lemongrass, lime leaves and galangal (ginger).
- Store extras in an airtight container in the fridge for up to 5 days (if it lasts that long!). To reheat, place into a saucepot over medium heat. Cook for a few minutes or heated to your liking. Can be enjoyed cold.
Video
Nutrition
Calories: 306.8 | Fat: 13.2g | Protein: 41.1g | Carbohydrates: 14.9g | Fiber: 1.2g | P:E Ratio: 1.5