Tom Kha Gai (GF, Paleo, Oil-Free)
Author: Unconventional Cooks
Serves: 2
- 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
- Chop your shiitake mushrooms in half .
- Heat a nonstick skillet over med-high. Let the pan get really hot!
- Add in your chicken thighs and sear both sides till you get a nice golden brown color.
- Immediately add in your coconut milk, lemongrass and ginger. Stir and reduce heat to med-low. Cover and allow to simmer for 10 minutes.
- Add in your chicken stock, fish sauce, whole chili, honey and mix well.
- Add in your carrots and onions. Allow it to cook for 5 minutes.
- Add mushrooms and kaffir lime leaves to the pan.
- Season with shrimp paste and lime juice.
- Sprinkle in your spinach. Allow it to cook through for about 2 minutes.
- 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/
3.5.3226