Just some of the ingredients needed for this delicious soup – Lemongrass, Kafir Lime Leaves, Lime Juice, Cilantro, Galangal Root (or Ginger), Chili Flakes and Shitake Mushrooms
Until you have actually tried this soup, I don’t think you will understand just how insanely good it is. This soup is nourishing and delicious and let me just say orgasmic! Yes, I did just say that. The combination of slow-cooked chicken, creamy coconut milk and unique Asian flavors makes for a soup that leave people wanting for more. When I make it, I make a big pot and eat it for days and share with friends and co-workers. I also save some and freeze so I have just enough for later when I am craving it again and am low on supplies.This is one of the most popular soups in Thailand, known as Tom Kha Gai, and typically contains galangal root. Galangal root can be hard to find and it is also hard to chew up so if I can’t get it, I will use ginger instead which is easy to find and you can actually chew up and swallow. Ginger is in the same family as galangal and has a similar flavor. Lemongrass, lime leaves, ginger, chili, fish sauce – these are the spices that make up the good life. They can also usually be found at health food stores or an Asian market. It is also very worth it to grow your own Kaffir Lime tree. You will be able to use these leaves for so many dishes. They enhance and transform everything they touch. To add a bit of creaminess, I suggest you add a whole pureed steamed cauliflower. This extra touch really enhances the texture of the soup. Enjoy your bliss while you savor this soup!
- 3–4 pound whole organic or pasture-raised chicken – make sure to get it’s dossaies :))
- 2 tablespoons good salt (or more to taste)
- 4–6 quarts filtered water (16 cups)
- 6 lemongrass stalks, sliced in half lengthwise and then in thirds down the stalk
- 2 inches fresh ginger root, peeled, sliced thinly (less if you don’t like ginger as much as I do)
- 8 lime leaves – kaffir lime leaves are ideal but any leaves from a lime tree will do
- 2 carrots, peeled and sliced into 1” circles (about 4 cups)
- 2 yellow or white onions, diced (about 4 cups)
- 4 celery stalks, sliced into 1” slices (about 2 cups)
- 4 zucchini, sliced into 1′ slices
- 4 yellow summer squash, sliced into 1″ slices
- 8-10 shiitake mushrooms, sliced into 1″ slices
- 1 head cauliflower – steam and pureed (optional, but it really takes the soup to another level)
- 2 (13.5 ounce) cans organic coconut milk (Native Forest brand is BPA Free)
- 1⁄2 –1 cup fresh squeezed lime juice (4–8 limes)
- 2 tablespoons fish sauce (optional). This fermented food is common in Asian cuisine and adds
- flavor and enzymes. Red Boat brand is my favorite.
- 4 dried red chilies
- 1/4 bunch cilantro (about 1/2 cup), chopped and added last for garnish
- Lime wedges – serve a wedge of lime with each bowl of soup
- Optional: a tablespoon of honey, coconut sugar or a few drops of stevia really help round out the flavor
- More options: Other veggies you can add are broccoli and snow or snap peas.
- Instructions:
- Place chicken in pot, add salt and cover with water. Bring to a boil. Remove any scum that floats
- to surface. Once chicken is boiling, quickly reduce to a simmer.
- Add lemongrass, ginger, chili’s and lime leaves. Simmer on low for 2–3 hours until chicken is tender
- and falling apart.
- Once tender, remove chicken from pot and place on platter or in bowl. Set aside and let cool.
- Add carrots, onion, zucchini, yellow squash and celery and simmer for about 15–30 minutes, or until fork tender. Turn off heat.
- When chicken is cool enough to handle, take meat off bone, shred and add back into pot.
- Reserve bones for future broth making.
- Stir in coconut milk, lime juice, fish sauce, pureed cauliflower and salt to taste. Serve with cilantro garnish and lime wedges. Season with more salt, lime juice, chilis or fish taste to taste.
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