Thai Coconut Soup (Tom Kha Gai)
There’s an amazing little town in Colorado called Telluride, and it is home to culinary greatness. There’s an Asian Fusion restaurant called Honga’s Lotus Petal and they serve the best rendition of my favorite Thai soup, Tom Kha Gai. You can taste the fresh ingredients and it’s not overly sweet or heavy. Fortunately for me, they published a cook book, but unfortunately, a lot of the ingredients are not SCD legal. So I experimented a bit and came out with this delicious variation.
|Ingredients (serves 4-6)|
1 TB coconut oil
In a large soup pot, heat the oil and then add the garlic and curry. Stir until the aromas of the curry are released; pour in the chicken stock and coconut milk. Stir briskly to infuse garlic and curry into liquid. Bring to a boil, reduce the heat and simmer for 5 minutes.
Add the ginger, chicken, lemongrass, mushrooms, lime leaves, celery, fish sauce, lime juice and honey. Bring back to a boil.
Reduce the heat, stir in the tomatoes and turn off the heat.
Garnish with scallions and cilantro before serving.
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