Tom Kha Gai Soup

March 18, 2020By Alysa Seeland

Excuse our pun, but you're going to go coconuts for this soup! And if you're wondering what Tom Kha Gai is, it's a Thai chicken coconut soup that both nourishes and delights (and even supports immune health).

Tom Kha Gai Soup

Name: Tom Kha Gai Soup
Yield: 6
Ingredients: 1 Tbsp FOND’s tallow; 1 Tbsp chili garlic hot sauce; 1 Tbsp ginger, finely minced; 1 lb chicken breast, cooked and sliced; 4 cups (2 jars) FOND’s Lemon &amp; Garlic Bone Broth; 2 stalks lemongrass, cut in half lengthwise; 1 15-oz can coconut milk; 2 Tbsp fish sauce (We like Red Boat!); 8 oz shiitake mushrooms, sliced; 4 oz carrots, sliced matchbook style; Juice of 1 lime; 1 red bell pepper, sliced; Salt and pepper to taste

Rated 4 stars by 17 users

Servings

Calories

335

Ingredients

1 Tbsp FOND’s tallow
1 Tbsp chili garlic hot sauce
1 Tbsp ginger, finely minced
1 lb chicken breast, cooked and sliced
4 cups (2 jars) FOND’s Lemon & Garlic Bone Broth
2 stalks lemongrass, cut in half lengthwise
1 15-oz can coconut milk
2 Tbsp fish sauce (We like Red Boat!)
8 oz shiitake mushrooms, sliced
4 oz carrots, sliced matchbook style
Juice of 1 lime
1 red bell pepper, sliced
Salt and pepper to taste

Directions

To Garnish:

Chopped cilantro
Green onions
Thai basil leaves

Directions:

In a medium-sized pot on medium heat, add the coconut oil and the chili paste. Let it cook until it becomes fragrant. Add the ginger, and cook for an additional 30 seconds. Add the chicken, bone broth, lemongrass, coconut milk, and fish sauce. Stir to combine, and bring to a boil. Reduce heat to low to simmer for 15 minutes.
Add the lime juice, mushrooms, carrots, and red bell pepper. Simmer for an additional 10 minutes. Remove the lemongrass. Taste for seasoning now and adjust as needed. Serve hot, along with garnishes as desired!