Tom Kha is my absolutely favorite Thai meal! It soothes the soul, is easy to make in big batches, and is packed with cancer-fighting ingredients like ginger and mushrooms!
While sipping your soup and pretending like you are on a Thai island, take a moment to learn why I advise including some organic and free-range meat in your diet.
Ingredients:
- Half of one onion, sliced
- 4 cloves garlic, chopped
- Half of a Jalapeno pepper, sliced
- 3 quarter-inch long slices of ginger
- 1 lemongrass stalk
- 1 tbsp red Thai curry paste
- 4 cups chicken or vegetable stock
- 2 cans of full-fat coconut milk
- 2 small chicken breasts, cut into bite-size pieces (optional)
- 8 ounces mushrooms, sliced
- Few drops of stevia, to taste
- 3 tbsp fish sauce
- 3 tbsp lime juice, more to taste
- 3 green onions, sliced to garnish
- Chopped cilantro to garnish
Directions:
- Combine onion, garlic, jalapeño, ginger, lemongrass, red curry paste, and broth in to slow cooker
- Cook on high for 3 hours
- Use a slotted spoon to remove all aromatics, leaving broth behind
- Add in coconut milk, chicken, and mushrooms
- Cook on high for 1-2 hours
- Add stevia, fish sauce, and lime juice. Taste and add more of either ingredient to taste
- Ladle into bowls, top with green onions and cilantro
- Saves well for leftovers!