Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Here is a delicious spicy and creamy soup with a base of coconut milk and gluten-free chicken stock.

Ingredients

Serves 4–6

31⁄2 cups gluten-free chicken stock

21⁄2 cups gluten-free fish stock

1 clove garlic, smashed

5 small red shallots, diced

3 stalks fresh lemongrass, chopped white part only

2 pounds boneless, skinless chicken breasts, diced into small pieces

3" piece fresh gingerroot, sliced

Zest of 1 medium lime

4–6 sprigs fresh cilantro

1⁄2 teaspoon salt, or more to taste

13⁄4 cups button mushrooms

1 medium serrano pepper with seeds

1 medium serrano pepper, seeded

Juice of 7 medium limes

2 (14-ounce) cans light coconut milk

Fish Sauce

The traditional soup uses fish sauce, which is fermented. This recipe replaces that with fish stock, as fermented products may promote inflammation.

1. In a large soup pot over medium heat, combine the chicken stock, fish stock, garlic, shallots, and lemongrass. Let simmer for 15 minutes.
2. Strain the stock, and return to the pot.
3. Add the chicken, ginger, lime zest, salt, and mushrooms and simmer for another 15 minutes or until the chicken is cooked.
4. Add the serrano peppers and lime juice. Simmer for 3 minutes.
5. Add the coconut milk, and stir to combine. Simmer for 10 more minutes.
6. Serve hot, and add cilantro sprigs to each serving. Add more salt if needed.