• Martha Lewis

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*

Ingredients:

  • 3 cups chicken stock

  • 3 cups coconut milk

  • 2-3 stalks lemongrass

  • 4 kaffir lime leaves

  • 2 chilies

  • 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

Instructions:


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

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Contact

Martha Lewis, MS

Jackson Hole, WY

307-228-1502

martha@happylittlecamperjh.com

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