Low Sodium Paleo Tom Kha Gai

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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2 cups chicken broth
3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
2 oz fresh galangal (or fresh ginger), sliced into ¼-inch coins
8 fresh or frozen kaffir lime leaves, torn in half
2 thai bird's eye chilies, halved lengthwise
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
8 oz cremini mushrooms, quartered
3 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
1 tsp coconut sugar

For serving

¼ cup fresh cilantro leaves, roughly torn (optional)
2 green onions (green tops only), thinly sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Combine the coconut milk and chicken broth in a large saucepan over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a gentle simmer, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 10 minutes.
2
Add the chicken thighs and mushrooms to the simmering broth. Cook, stirring occasionally, until the chicken is opaque throughout with no pink at the center, about 8–10 minutes.

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