This soup was amazing! I used the chicken I roasted two nights ago to make stock for Tom Kha Gai soup. Here's what's in it: onion, lemongrass, thyme, bay leaf, lime, ginger, coconut milk, shiitake mushrooms, spinach, scallion, and cilantro. Added some hot sauce and red pepper flakes for heat! Really delicious, nourishing, and warming on a cooooold day here in the mountains. Ingredients1/2 white onion
1 stalk fresh lemongrass 1/2 cup shiitake mushrooms 1/2 inch fresh ginger 1/2 lime 1/2 whole chicken 1 1/2 quarts filtered water 1 bay leaf 1/2 teaspoon dried thyme 1/2 can coconut milk 1 tablespoon fish sauce (I omitted this) 1/2 teaspoon honey (I omitted this as well, as it is not low glycemic) 1 cup spinach 1/2 bunch cilantro, to garnish Diet Type: Traditional, DF, GF, Paleo, Primal, AIP How To Prepare (Orginally written for 4 servings)1. Chop the onion, lemongrass and mushrooms. Peel and chop the ginger. Zest and juice the lime. 2. Clean and rinse chicken. Place in a large stockpot and cover with 3 quarts filtered water. Turn heat to medium high and bring to boil. Add onion, bay leaves and dried thyme. Cook, uncovered, until chicken is tender, about 30 to 40 minutes. In the last 10 minutes of cooking, add lemongrass, ginger, lime zest and juice. 3. Remove chicken from the pot and set aside to cool. Strain stock into a second large pot. Discard solids (lemongrass, ginger, etc.). When chicken is cool, remove meat from bones and rough chop. Bones and cartilage can be reserved for bone broth. 4. Bring stock back to boil, add chicken meat and mushrooms. Reduce heat and simmer 20 minutes. 5. Add coconut milk, fish sauce, honey and spinach. Simmer 3 minutes. Garnish with cilantro. Serve and enjoy!
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