Light Tom Kha Gai Soup

My lighter take on a favorite. It’s rich, creamy, tangy, bright, light, and filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice white onion

Step 2

Mince garlic

Step 3

Cut Thai chilies in 1/3 slices

Step 4

Slice ginger into quarter size pieces

Step 5

Pound lemongrass stalk with the side of a knife and cut into 2-inch long nieces

Step 6

Cut chicken breasts into small bite-sized pieces

Step 7

Slice white mushrooms (or purchase pre-sliced)

Step 8

Thinly slice kaffir lime leaves

Step 9

Cut lime into 8 wedges

Step 10

Thinly slice green onions

Step 11

Roughly chop cilantro

Step 12

(Optional) cut roma tomatoes into 6 wedges

Step 13

In a medium to large pot, heat coconut oil on medium heat. Add aromatics - onion, garlic, Thai chile, ginger, lemongrass, - and red curry paste. Cook, stirring frequently, for 5 minutes (until onions have semi softened). Add chicken broth and bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes.

Step 14

(Optional, I don’t but some prefer): Strain out the aromatics.

Step 15

Add the coconut milk, chicken breast, mushrooms, and (optional) tomatoes/red bell pepper. Simmer until chicken pieces are just cooked through (approx 8-10 minutes). Add fish sauce, coconut sugar, squeeze in juice of 2 lime wedges, and add more of each to taste.

Step 16

Cook 2 additional minutes. Ladle into serving bowls and garnish with green onions and cilantro. Serve with a lime wedge for a fresh squeeze of lime.