Thai Coconut Chicken Soup


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Thai Coconut Chicken Soup

COURSE: Soup

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This thai coconut chicken soup, or “Tom Ka Gai”,  sounds like an exotic, every once in a while meal, but it tastes like pure comfort and it’s even one that I could see myself craving instead of plain chicken soup when I’m sick.  It is creamy, but not too thick; has a kick, but isn’t too spicy that you would actually call it hot.  Of course, you are more than welcome to add more of the chili paste and change that, but this recipe uses just enough to make it widely appealing to just about everyone.

The other thing that I love about recipe is that it is different, but you don’t need to do anything crazy to make it at home.  This also means that it is a great one to make when you’re having people over, or when you’re trying to impress someone special.  Now, I’m not suggesting that epic cooking skills can be used to get you out of the dog house or win you a second date.

Oh, wait… yeah, I definitely am.  This is a tactic I use regularly and it works like a charm.

So, the best way to make this soup is to use slow cooked shredded chicken.  I recognize that slow cooked chicken is actually something most of you prepare at home- you don’t just go to the store and buy pre-packaged shredded chicken.  If you do, you shouldn’t- it’s so much better when you make it at home.  That being said, slow cooking a chicken is really a recipe on it’s own.  However, I hate it when a recipe says “15 minutes cook time!” and then you find out that the meat is supposed to be marinated overnight.  That doesn’t really count as 15 minutes and it screws me over every time.  So, I have included the time it takes to slow cook the chicken in the “other” time for this recipe, so that hopefully this doesn’t happen to you while following my recipes.  I will just reference that recipe, however, rather than adding it as part of this one.

Gonna try out this recipe? Don’t forget to tag your Instagram pictures to see yours show up on this page:

#thaicoconutchickensoup   #leafygreenpaleo

Thai Coconut Chicken Soup

paleo thai coconut chicken soup

By Published: October 16, 2012

  • Yield: 4-6 Servings
  • Cook: 30 mins

This soup sounds like an exotic, every once in a while meal, but it tastes like pure comfort and it's even one that I could see myself craving when I'm sick.

Ingredients

Instructions

  1. Heat coconut oil over medium heat in a large saucepan, swirling to coat. Add in the mushrooms, bell pepper, and ginger. Cook for about 3 minutes, allowing the mushrooms to begin releasing water.
  2. Add curry paste and cook for another minute.
  3. Add chicken stock and coconut milk, and bring to a boil. Add in carrot, cauliflower and lemon grass.
  4. Reduce heat to low and let mixture simmer for 10 minutes, or until cauliflower and carrot are almost cooked.
  5. Add chicken, basil, cilantro and green onion, and cook for a minute or so until chicken is heated through.
  6. Remove from heat and remove lemon grass, and squeeze in the juice from 1 lime.
  7. Serve garnished with cilantro.
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