TOM KHA GAI  ( THAI CHICKEN COCONUT SOUP )

2-3 chicken breasts

2-3 spring onions, thinly sliced

1 red bell pepper, sliced

3 garlic cloves

1 stalk of lemongrass

thumb size piece of ginger, peeped and finely chopped

1 jalapeno

1 cup shiitake mushrooms, sliced

chicken stock

1 can organic coconut milk

1 tbsp fish sauce

1 tbsp lime zest 

fresh cilantro and basil leaves

salt pepper

lime wedges 

coconut oil

 

  • in the sauce pan heat up 2 tbsp coconut oil and then add spring onion, ginger, garlic and lemon grass stirring until soften 
  • add red bell pepper, jalapeño and mushrooms and cook until soften again about 3 min
  • add chicken, chicken broth and coconut milk and also fish sauce
  • bring to boil and then let it simmer for about 20 min and until chicken is cooked through
  • remove from the heat and stir in the  lime zest and fresh herbs
  • serve in the bowl with lime wedges 

ENJOY!