Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Tom Kha Gai Soup
Like so many traditional recipes, this Thai soup has an excellent balance and array of flavors. It’s creamy and sweet from the coconut milk; tart from the lime; a little spicy from the curry, pepper flakes and ginger; savory from the mushrooms, chicken broth, and garlic; and the veggies and cilantro add some fresh lightness to the meal. All these flavors complement and enhance each other making for an excellent dinner. I hope you enjoy this recipe as much as my family and I do.
With love from my kitchen to yours,
Kayley
Tom Kha Gai Soup
AuthorKayley O'BrienRemove organs from the inside of the chicken if your chicken came with them (they should be in a little bag) and set them aside. Then plop your chicken in a large pot and fill the pot with enough water to cover the chicken. Cover with a lid and bring to a boil over high heat. Once boiling, reduce heat slightly to maintain a simmer and cook for about 1 hour. For even cooking, flip your chicken occasionally because part of it floats out of the water.
The chicken is done when the internal temperature of the thickest parts reaches 160 degrees Fahrenheit (it will reach the recommended 165 degrees Fahrenheit while resting) or when a thick part is cut into and there is no pink meat. Once done remove chicken from water and place on a plate to rest. Do not discard the water, that is your broth!
In a large pot heat 1 tbsp coconut oil over medium-high heat. Once hot, add mushrooms and rinsed and chopped organs (if you wish) and sauté for about 3 minutes, stirring occasionally. Then add garlic, ginger, and the white parts of the bok choy and sauté for about 2 minute. Then add the green parts of the bok choy, the coconut milk, and the lemongrass. Sauté until the coconut milk releases it's fragrance and you smell a strong coconut smell. Then add the curry paste, salt, chili flakes, and 4 cups broth (water you cooked the chicken in). Stir well.
Cover the pot and bring to a boil over high heat. Once boiling, reduce heat slightly to maintain a simmer and cook for 15 minutes.
Meanwhile, carve up your chicken. Separate the legs and wings from the body by cutting through the joints in between the bones. Then cut on either side of the backbone to remove it from the breasts (this can be saved in a bag in the freezer and used for bone broth later). Now cut and tug the meat off all the bones and cut into chunks. Season the chicken with salt and then add to the soup. Cook for 5 minutes.
Turn off heat and remove the lemon grass. Then add cilantro and lime juice to the soup and stir well. Pour soup into bowls, garnish with cilantro and enjoy!
Ingredients
Directions
Remove organs from the inside of the chicken if your chicken came with them (they should be in a little bag) and set them aside. Then plop your chicken in a large pot and fill the pot with enough water to cover the chicken. Cover with a lid and bring to a boil over high heat. Once boiling, reduce heat slightly to maintain a simmer and cook for about 1 hour. For even cooking, flip your chicken occasionally because part of it floats out of the water.
The chicken is done when the internal temperature of the thickest parts reaches 160 degrees Fahrenheit (it will reach the recommended 165 degrees Fahrenheit while resting) or when a thick part is cut into and there is no pink meat. Once done remove chicken from water and place on a plate to rest. Do not discard the water, that is your broth!
In a large pot heat 1 tbsp coconut oil over medium-high heat. Once hot, add mushrooms and rinsed and chopped organs (if you wish) and sauté for about 3 minutes, stirring occasionally. Then add garlic, ginger, and the white parts of the bok choy and sauté for about 2 minute. Then add the green parts of the bok choy, the coconut milk, and the lemongrass. Sauté until the coconut milk releases it's fragrance and you smell a strong coconut smell. Then add the curry paste, salt, chili flakes, and 4 cups broth (water you cooked the chicken in). Stir well.
Cover the pot and bring to a boil over high heat. Once boiling, reduce heat slightly to maintain a simmer and cook for 15 minutes.
Meanwhile, carve up your chicken. Separate the legs and wings from the body by cutting through the joints in between the bones. Then cut on either side of the backbone to remove it from the breasts (this can be saved in a bag in the freezer and used for bone broth later). Now cut and tug the meat off all the bones and cut into chunks. Season the chicken with salt and then add to the soup. Cook for 5 minutes.
Turn off heat and remove the lemon grass. Then add cilantro and lime juice to the soup and stir well. Pour soup into bowls, garnish with cilantro and enjoy!
Notes
Nutrition:
| Ingredients | Cals | Fat | Carbs | Protein |
| 2 raw chicken breasts bone in with skin (29.4 oz) | 1,145.4 | 61.6g | 0g | 139.2g |
| 2 raw chicken quarters bone in with skin (20 oz) | 1,024.6 | 62g | 0g | 114.2g |
| 2 raw chicken wings bone in with skin (4.2 oz) | 143.1 | 10.2g | 0g | 11.8g |
| 1 tbsp extra virgin coconut oil | 120 | 14g | 0g | 0g |
| 3 1/2 cups sliced mushrooms (8 oz) | 50 | 0.8g | 7.4g | 7g |
| 2 lg bok choy (500g) | 59 | 0.8g | 8.9g | 8g |
| 2 14 oz cans full fat coconut milk | 1,320 | 132g | 12g | 12g |
| 1/4 cup curry paste | 60 | 0g | 12g | 0g |
| Total (serves 6) | 3,922.1 | 281.4 | 40.3g | 292.2g |
| 1 Serving (1/6th of soup) | 653.7 | 46.9g | 6.7g | 48.7g |
Notes:
* Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food products match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
* I split the whole chicken into it’s parts for better accuracy when calculating nutrition.
Works Cited
1. Calorie King. https://www.calorieking.com/ Accessed 18 May 2020.
2. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 30 May 2020.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 29 May 2020.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
