Tom Kha Gai – Thai Coconut Chicken Soup

🥣 Tom Kha Gai – Thai Coconut Chicken Soup
Ingredients:
1 tablespoon coconut oil or avocado oil
1 pound boneless, skinless chicken breast or thighs, thinly sliced
3 cups low-sodium chicken broth
1 can (13.5 oz) unsweetened coconut milk
2 stalks lemongrass, cut into 3-inch pieces and smashed (or 1 tablespoon lemongrass paste)
3–4 slices fresh galangal (or substitute with ginger)
3–4 kaffir lime leaves, torn (optional but traditional)
1 small onion, thinly sliced
1 cup mushrooms (shiitake or button), sliced
2–3 Thai chilis or red chili flakes (adjust to spice level)
2 tablespoons fish sauce (or low-sodium soy sauce for a lighter flavor)
Juice of 1–2 limes
1 teaspoon coconut aminos (optional, for gentle sweetness)
1/4 cup cilantro leaves, chopped
2 green onions, sliced
Salt to taste
Instructions:
Sauté aromatics:
In a large pot, heat coconut oil over medium heat. Add lemongrass, galangal (or ginger), and onion. Cook for 2–3 minutes to release aroma.
Add broth and chicken:
Pour in the chicken broth and bring to a gentle boil. Add sliced chicken and simmer until nearly cooked through (about 10 minutes).
Add coconut milk and veggies:
Stir in coconut milk, mushrooms, and kaffir lime leaves. Simmer on low (do not boil hard) for 10 more minutes until flavors meld.
Season:
Stir in fish sauce, lime juice, and optional coconut aminos. Taste and adjust—add more lime for tang or fish sauce for saltiness.
Finish:
Remove lemongrass, galangal, and lime leaves before serving. Garnish with chopped cilantro, green onions, and chili slices.
💚 Health Highlights:
Coconut milk: Healthy fats that promote satiety and steady energy.
Chicken: Lean protein supports blood sugar balance.
Ginger, lemongrass, lime: Anti-inflammatory and digestion-friendly.
Low-carb: Naturally low in sugar and starch, ideal for stable glucose levels.
Optional Add-ins:
Add zucchini noodles or cauliflower rice for extra volume.
Toss in baby spinach or bok choy for more fiber and minerals.