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 servings
Calories: 216kcal
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 fresh ginger root minced
- 4 Tablespoons Thai fish sauce
- 1/4 cup fresh lime juice
- 1/4 teaspoons cayenne pepper
- 1 teaspoon sugar
- 3/4 teaspoon ground turmeric
- 2 green onions thinly sliced
- Fresh cilantro chopped
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.
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 4g | Protein: 20g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1.467mg | Potassium: 434mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg