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TOM KA GAI – paleo recipe
Stav Kogan

TOM KA GAI

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups Chicken Broth
  • 1 stalk lemongrass, white part only, bruised with the dull side of a knife and chopped
  • 1 bunch fresh cilantro, stems and leaves separated
  • 2 serrano or Thai chiles or 1 jalapeño pepper, halved and seeded
  • 1 (2-inch) piece fresh ginger, sliced into ¼-inch-thick rounds
  • 3 fresh kaffir lime leaves or zest of ½ lime
  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb shiitake, maitake, or oyster mushrooms (or a combination), stemmed and sliced
  • 2 (14-ounce) cans full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 2 tbsp chopped fresh cilantro leaves (from above)
  • Chili paste, for serving (optional)
  • Add the chicken to the broth and cook for 5 minutes, or until just cooked through.
  • Serve the soup with chili paste on the side for guests to add to their bowls, if desired.

Method
 

  1. Lower-Carb Modification: Omit the coconut sugar. Chef’s Tip: To make straining easier, bundle the aromatics in cheesecloth or a mesh tea bag. AIP Modification: Omit the serrano chiles and chili paste.

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