This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options. Soup Healthy | Soup Recipes Healthy | Soup Recipes Slow Cooker | Soup Recipes Easy | Soup Recipes With Ground Beef | Soup Recipes Vegetarian | Soup | Soup Recipes
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 garlic cloves chopped 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved 3 quarter-inch slices slices galangal or ginger 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces 2 teaspoons red Thai curry paste etc.
Instructions:
First step, In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
After that, Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
And then, Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste.
Complete Ingredients and Instructions: https://40aprons.com/tom-kha-soup-whole30/
