Thai coconut soup (Tom Kha Gai)
Serves 2
Ingredients
1 stalk lemongrass
1 tblspn ginger
3-4 cloves garlic
8 Kaffir lime leaves
1 tspn cardamon pods
4 cups chicken bone broth
1 chicken breast
4 shitake or regular swiss brown mushrooms
1 carrot sliced diagonally
¼ red capsicum sliced
2 spring onions (eschallots) green & white part sliced diagonally into 3cm lengths
8 snow peas or sugar snap peas topped & tailed and cut into 5mm wide diagonal slices
1 tin coconut cream ( I prefer Ayam brand – no added preservatives and tins are BPA free)
1 tblspn MCT or coconut oil (optional)
3 tblspns fish sauce
2 red chillis finely chopped
2 baby bok choy roughly chopped
1 tblspn fresh coriander leaves
Method
In blender pulse blend to combine lemongrass ginger garlic lime leaves & cardamon pods into a paste
Add paste to bone broth and bring to the boil.
Add chicken breast and turn down low and poach for 20minutes until cooked through (with lid on). Remove and shred chicken. Strain broth and return to pot.
Add shitake mushrooms and gently cook for a 3 minutes.
Add capsicum, spring onions & snow peas simmer for 2 more minutes
Return chicken to soup and add coconut cream MCT oil and fish sauce.
Add bok choy and cook for a further couple of minutes until just wilted.
Divide soup into 2 big bowls and sprinkle coriander on top.
Variation
Needing more carbs Boil up some buckwheat (gluten free) soba noodles for 3-4minutes until just tender and add to bowl before ladling over the soup.
Add 1 tblspn of grated fresh turmeric or 1 tspns powdered turmeric & delete lemongrass.
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