Tom Kha Gai (GF, Paleo, Oil-Free)
Author: 
Serves: 2
 
Adapted from xlbcr
Ingredients
  • 2 chicken thighs, fat trimmed off
  • ½ tbsp pureed ginger
  • 6 kaffir lime leaves
  • 2 stalks lemongrass, cut into slices (only white part)
  • 6 small red chilis
  • 5 dried shiitake mushrooms, soaked in hot water for 30 minutes
  • ½ cup carrots, sliced (we used small baby carrots)
  • handful of spinach
  • ⅛-1/4 white onion, sliced
  • 3 tbsp honey
  • 3 tbsp GF Fish sauce
  • ½ cup coconut milk
  • 2 tbsp lime juice
  • 1.5 cups of chicken stock
  • ½ tbsp shrimp paste (optional, you can add chili oil/dried shrimp instead)
  • Garnish: fresh coriander, chili, black pepper, lime wedges
Instructions
  1. Chop your shiitake mushrooms in half .
  2. Heat a nonstick skillet over med-high. Let the pan get really hot!
  3. Add in your chicken thighs and sear both sides till you get a nice golden brown color.
  4. Immediately add in your coconut milk, lemongrass and ginger. Stir and reduce heat to med-low. Cover and allow to simmer for 10 minutes.
  5. Add in your chicken stock, fish sauce, whole chili, honey and mix well.
  6. Add in your carrots and onions. Allow it to cook for 5 minutes.
  7. Add mushrooms and kaffir lime leaves to the pan.
  8. Season with shrimp paste and lime juice.
  9. Sprinkle in your spinach. Allow it to cook through for about 2 minutes.
  10. Take off of heat and sprinkle fresh coriander.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/04/06/tom-kha-gai-gf-paleo-oil-free/