Tom Kha

• porsjoner: 6 servings
• aktiv tid: 20 minutes
• total tid: 1 hour

Ingredienser

1. 1 tbsp coconut oil

2. Half an onion sliced (will be blended)

3. 3 large cloves of garlic

4. 2 tbsp of Sriracha

5. 2 tbsp of lemongrass

6. 2 tsp of red Thai curry paste

7. 2 tbsp of ginger or galangal

8. 4 cups chicken broth

9. Big sprinkle of MSG

10. 4 cups (2 cans) of full fat coconut cream

11. 2 lbs chicken thighs

12. 8 is of Whitecap mushroom

13. 1.5 tbsp coconut aminos

14. 1.5 tbsp of squid sauce

15. 1 entire juice of a lime (1tbsp of lime juice)

16. Thinly sliced green onions

17. Fresh cilantro

Fremgangsmåte

1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and MSG and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

2. Pour broth mixture into blender and blend until smooth

3. Pat chicken dry and cut into pieces. Season with salt and Sriracha seasoning. Sear chicken on both sides

4. Add mixture back to pot with coconut cream, chicken breast and mushrooms

5. Once chicken is cooked through add fish sauce and coconut sugar and lime juice.

6. Cook 2 minutes

7. Top bowl with green onions and cilantro