Tom Kha Gai
By Shivangi Rao
Ingredients
- 1 can full fat coconut milk
- 4 cups chicken or veggie broth
- 2 tbsp fish sauce I use sugar free Red Boat fish sauce or 2 tbsp coconut aminos or tamari if vegetarian
- 1/2 red onion or same quantity of shallots thinly sliced
- 2 garlic cloves grated
- 1 inch ginger grated
- 1/2 red jalapeno pepper or Thai chilies sliced in half
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces optional if you don’t have access to this
- 2 tsp red Thai curry paste optional but adds great flavor if you don’t have galangal and lemongrass
- 2 tsp Yai’s Thai chili garlic hot sauce
- 8 oz package of mushrooms cleaned and sliced
- 1-2 medium tomatoes chopped into big chunks
- Juice from 2 limes if you didn’t use lemongrass you may need more lime juice
- 2 tbsp coconut sugar
- 2-3 green onions chopped optional
- Chopped cilantro for garnish
Instructions
- On medium heat, add coconut oil to a pot.
- Sauté shallots or red onion in oil once melted until they start to brown. Turn down heat to low-medium.
- Add garlic, ginger, Thai chilies, lemongrass and sauté quickly.
- Add in red curry paste and/or chili garlic hot sauce and sauté quickly.
- Add in coconut milk and broth and let it all cook for 10-15 minutes and let it simmer on medium heat. Note: at this stage I’d add in any protein if you wish and let it cook fully. If using meat like chicken, it may take 20-30 minutes to cook.
- Add in fish sauce or coconut aminos, lime juice, coconut sugar, followed by mushrooms and tomatoes. Let it cook for 2-3 more minutes.
- Ladle into bowls and garnish with chopped green onions and cilantro. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!