Tom Ka Gai {Thai Coconut Soup}
Coconut chicken soup slightly adapted from allrecipes.com. For Paleo, substitute coconut sugar for cane sugar. For Whole30 omit sugar.
Servings: 4
Ingredients
- 3/4 pound boneless skinless chicken, I used all breast meat.
- 3 Tablespoons coconut oil
- 2 14 ounce cans coconut milk
- 2 cups water
- 2 Tablespoons minced fresh ginger root
- 4 Tablespoons Thai fish sauce
- 1/4 cup fresh lime juice
- 1/4 teaspoons cayenne pepper
- 1 teaspoon sugar or coconut sugar
- 3/4 teaspoon ground turmeric
- 2 or 3 green onions thinly sliced
- Fresh chopped cilantro
Instructions
- Cut chicken into thin strips and in a large saucepan, sauté in coconut oil for 2-3 minutes, or until chicken turns white.
- Add coconut milk and water and bring to a boil. Reduce heat and add ginger, fish sauce, lime juice, cayenne, sugar, and turmeric.
- Simmer until the chicken is done, about 10 minutes. Adjust seasoning adding more cayenne if necessary.
- Sprinkle with fresh cilantro and sliced green onions.