This is in no way a traditional Thai curry or soup. It does have similar flavors, However, it is not at all authentic. I made some minor changes to fit in with my New Year cleanse.
Let's get started
Thai Chicken Soup (Tom Kha Gai)
1 Tbsp. Coconut Oil
2-3 Thai Red Curry Paste
1 Tsp. Ground Coriander
1 Tsp. Ground Turmeric
3 Chicken Breast, cut into 1 inch pieces
2 Cups Chicken Stock
1 Tbsp. Fish Sauce
1 Tbsp. Honey or 1 rock sugar
1 Red Onion, chopped
3-6 Cloves of Garlic, minced
1 Tbsp. Minced Ginger
1 Tbsp. Minced Lemongrass
1 Tbsp. Galangal
15 oz. Can Coconut Milk
3 Large Zucchinis, Spiralized into zoodles
1 Cup Cilantro
Limes, cut into Wedges
Kosher Salt
Freshly Ground Black Pepper
In a large pot, add in the coconut oil. Using medium heat, sauté the chicken, season with a good pinch of salt and freshly ground black pepper. Cook for 5-6 minutes or until the chicken develops a little bit of color.
Add in the red curry paste, coriander, turmeric, onions, ginger, lemongrass, galangal, and garlic. Cook until the onions have slightly softened. About 3 minutes.
Add in the chicken stock, honey, fish sauce and bring to a boil. Reduce to a simmer and add in the coconut milk. Stir in the zoodles, cilantro, and continue to cook for 3-5 minutes.
Serve along side the limes and enjoy.
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Notes: Don't forget the limes, the fresh juice really brings out the flavors in the curry.
Also, you can use rice noodles in place of the spiralized zucchini; you may also replace the chicken with shrimp. And to make a heartier soup add in shitake mushrooms, baby corn, Bok choy, and top with Thai red chilies for additional heat. These additions will be amazing!!
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