" In less than 30 minutes, you can make this paleo, keto, and Whole30 Thai chicken soup just like in your favorite Thai restaurants! Sometimes call Tom ka gai, with all your favorite flavors, this..."
INGREDIENTS
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14 oz coconut milk (this is my very favorite brand as it has no fillers/thickeners and amazing coconut cream!)
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2 cups chicken broth
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6 slices FRESH ginger or galangal root (about a quarter size each)
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1-2 lemongrass stalks (cut into 3rds or 4ths, roughly smashed with a mallet or knife to release the flavor)
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1 pound boneless skinless chicken thighs (cut into bite-size pieces)
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2 cups sliced mushrooms (I usually do a mix of cremini and shitake!)
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1 tablespoon lime juice (or more taste)
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1 tablespoon fish sauce (my favorite brand!!)
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1 teaspoon palm sugar (or 4 drops liquid stevia, omit for Whole30)
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1-3 teaspoons Thai Chile Garlic Sauce or paste (or sriracha, check label for added sweetener)
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1/2 cup fresh cilantro (finely minced )
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1 teaspoon sea salt (to taste)
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Lots of veggies would make a good addition to this soup..I love sweet peppers!