Recipe

Tom Kha Gai Coconut Chicken Soup Recipe

	Anektra / All my dishes 2 years, 6 months ago A fabulous introduction to a meal or a superior twist on chicken soup, easily prepared as a gluten-free dish Prep:15m Cook:25m Servings:34	Anektra
	thai soup coconut glutenfree

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Ingredients

1 355ml can (or tetra pack) of coconut milk

1 355ml can of chicken broth

one stalk lemongrass, tough outer stalk removed, minced, crushed with a mortar and pestle, or otherwise pulverized, tops reserved

1.5" cube of galangal (ginger can be substituted) minced fine

1-2 cloves garlic, minced fine

2 - kaffir lime leaves

1-4 fresh red thai chilies, to taste

1-2 chicken breasts, sliced thinly, or substitute peeled and de-veined prawns

12-16 grape tomatoes

fresh basil, to taste

12-16 asparagus tips(optional)

1 tsp thai fish oil (please note that the use of this ingredient means this recipe is no longer gluten free)

one lime

1.5 tbsp brown sugar

The measures above are, unfortunately, approximations. I do a lot of adjusting for taste, and you should too. If preparing this dish as a gluten free soup, read the ingredients on your chick stock can carefully. Many of them contain maltodextrin or hydrolyzed vegetable protein, which are hidden sources of gluten.

Traditionally, this is coconut chicken soup, but I love it with prawns instead.

Directions

In a saucepan, please combine chicken broth, galangal/ginger, garlic, lemongrass pulp and stalk, kaffir lime leaf, and the fish oil if you're using it; heat on a medium slow level to nearly boiling.

add chicken, simmer until chicken is cooked, skimming the top so the broth remains clear.

add 1-4 red thai chilies, depending on how much heat is desired.

add asparagus tips, if used, cover and simmer for 3-4 minutes.

add grape tomatoes, coconut milk, brown sugar, simmer for 5 minutes. if using prawns instead of chicken, add at this step to minimize the time they spend cooking.

make a chiffonade of basil leaves and cut lime into eights.

discard kaffir lime leaves and lemongrass stalks.

ladle soup into bowls, sprinkle basil on top, serve with lime wedges.

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