Coconut Chicken Soup-Kid-Friendly!
This coconut chicken soup, otherwise known as Tom Kha Gai, is flavorful, quick, and nutritious, and it's surprisingly light for a soup! Parker loves the broth of this soup which is made from coconut milk and chicken bone broth with lemongrass and lime juice as seasoning.
This soup is a great way to use leftover cooked chicken from roasting a whole bird. I also like to add zucchini noodles for extra veggies.
Tom Kha Gai*
3 cups chicken stock
3 cups coconut milk
2-3 stalks lemongrass
4 kaffir lime leaves
4 cups cooked and shredded chicken
1 cup mushrooms
noodles from 1 zucchini (optional)
1/2 tsp sea salt
2 tbls fish sauce
juice of 1 lime
1 green onion, thinly sliced
1 tbls chopped cilantro
Bring the stock to a boil then reduce to a simmer. Skim off any foam that rises to the top. Add all the ingredients except the fish sauce, lime juice, green onion, and cilantro. Reduce the heat to a simmer and cook for about 5 minutes. Season to taste with fish sauce. Remove the kaffir lime leaves, lemongrass, and chilies and ladle into soup bowls or mugs. Garnish with lime juice, green onions and cilantro.
*adapted from Your Personal Paleo Code by Chris Kresser