Low Carb Tom Kha Gai
How to Make It
Step 1
Melt coconut oil in the bottom of a soup pot on low heat (make sure it’s low). Add minced ginger from a jar or fresh as well as dried onion powder. Stir the ingredients to break up the ginger while they brown in the pan.
Step 2
Once the ingredients are browned and fragrant, pour chicken broth into the pot. Heat the chicken broth until it’s boiling, then reduce the heat to a simmer. Stir the coconut cream into the broth until it breaks up and turns the broth milky.
Step 3
Stir liquid stevia, fish sauce, and lime juice into the pot. Next, cut the chicken into small cubes and add the pieces to the simmering broth. Cover the pot with a lid and simmer the chicken on low heat for at least 30 minutes or up to 60 minutes.
Step 4
Once the chicken has finished simmering, slice your mushrooms and red chili pepper. Add these ingredients to the soup and cover with the lid again. Simmer the ingredients just until they’re tender to your liking. Then, your soup is done.
Ingredients
- Coconut oil – 1 tbsp
- Ginger – 2 tsp
- Onion powder – 0.25 tsp
- Chicken broth – 2.5 cup
- Coconut cream (liquid from grated meat) – 2 oz
- Liquid stevia – 3 Drop
- Fish sauce (nam pla or nuoc mam) – 1 tbsp
- Lime juice, fresh – 2 tbsp
- Chicken Breast Boneless Skinless Raw – 8 oz
- Brown mushrooms – 2.5 oz
- Hot chili peppers, red, raw – 1 each – approx 4″ – 6″ long