Best Ever Tom Kha Gai - Thai Coconut Soup

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 1 hour

材料

1 tablespoon coconut oil

half of one onion (thinly sliced)

2 cloves garlic (chopped)

half of one red jalapeno pepper (sliced; or 1-3 Thai chiles, halved)

3 ¼-inch 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

4 cups chicken broth (see Notes if vegan or on Whole30)

4 cups canned full-fat coconut cream (unsweetened, or full-fat unsweetened coconut milk; see Notes)

2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)

8 ounces white mushroom caps (sliced)

1-2 tablespoons coconut sugar (see Notes for Whole30 option)

1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)

2-3 tablespoons fresh lime juice

2-3 green onions (sliced thin)

fresh cilantro (chopped, for garnish)

手順

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. 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 (or coconut sugar), and lime juice, plus more of each to taste.

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

栄養

• カロリー: 524 kcal
• 脂肪総量: 43 g
• 飽和脂肪: 36 g
• 不飽和脂肪: 4 g
• トランス脂肪: 0.01 g
• コレステロール: 48 mg
• ナトリウム: 813 mg
• 炭水化物総量: 17 g
• 食物繊維: 5 g
• 糖質総量: 9 g
• タンパク質: 24 g