SERVES 4 TO 6 · GF, DF
Thai cuisine is one of my favorites. I love the emphasis on fresh ingredients, the balance of flavors, and the lightness of most of the dishes. Many of the herbs and spices used in Thai cooking have wonderful immune-boosting properties and healing benefits. This recipe is my version of the Thai soup tom ga kai; it may not be completely authentic, but it hits all the notes—sour, spicy, salty—and it will fix you up if you’re under the weather. You can adjust many of the ingredients according to taste, especially the spiciness. You can also adjust the amount of chicken you use in this recipe according to what else you are making in the meal.
2 tablespoons unrefined virgin coconut oil
1 onion, chopped
2 garlic cloves, minced
1 (3-inch) piece fresh ginger, peeled and sliced into big chunks for easy removal
¼ teaspoon crushed red pepper flakes (optional), or sriracha or red chile paste
1 teaspoon sea salt, plus more to taste
1 (6- to 8-inch) stalk lemongrass, white part only, split down the middle or smashed
½ to 1 pound boneless, skinless chicken breast, pounded and thinly sliced
1 (14-ounce) can culinary coconut milk or homemade (here)
4 cups homemade chicken stock or light vegetable stock (for homemade, see here), or water
3 tablespoons Asian fish sauce
Juice of 1 lime
1 large baby bok choy, thinly sliced
A handful of mushrooms (any type), thinly sliced
¼ cup fresh cilantro, chopped
1. Heat the oil in large saucepan over medium heat. Stir in the onion and garlic and sauté until the onion is translucent.
2. Add the ginger, red pepper flakes, salt and lemongrass. Cook until fragrant, about 2 minutes.
3. Add the chicken to the pot and cook, stirring, until the chicken is white on the outside.
4. Stir in the coconut milk, stock, fish sauce, and lime juice and simmer until the chicken is thoroughly cooked and the flavors are well blended, about 10 minutes.
5. Add the bok choy, mushrooms, and cilantro and simmer for another 5 minutes. Taste for seasoning.
6. Remove the ginger and lemongrass stalk before serving.
7. To freeze, follow the instructions here for freezing stock.
TIPS: For more of a kick, try grating a teaspoon or two of fresh ginger into the soup instead of cutting it into chunks and removing it.
A little mint and/or basil is nice to add with the cilantro.
This soup traditionally contains coconut sugar, which is a higher-quality unrefined sugar. If you would like to balance the sour and spicy with some sweet, add about 2 teaspoons.