Tom Ka Gai (Coconut Ginger Chicken Soup)

One of my goals during the Challenge is to document my meals to show people that eating Paleo is not boring, bland, or yucky.  Most of the recipes I experiment with are simple and don’t require a lot of ingredients  or preparation time. I love Thai food and as a result of going Paleo, I’ve had to get creative with a lot of the ingredients – more soups, swapping crushed peanuts for crushed almonds,  swapping thin slices of cabbage for rice noodles in Pad Thai.

Here’s a quick recipe for one of my Thai favorites – Tom Ka Gai aka Coconut Ginger Chicken Soup.

Time – 20-30 mins

Ingredients

1 lbs Boneless Skinless Chicken (cut into strips)

1 “A Taste of Thai” Coconut Ginger Soup Base (I use this brand found at HEB as it is easier than tracking down Thai ingredients like Galangal and Fish Sauce – it’s got a trace amount of Sugar but no gluten or preservatives.)

1 can Coconut Milk (not the Lite kind please)

14.5 Chicken Broth (make sure you don’t get one loaded with preservatives or ingredients you can’t pronounce)

1 Lime

1 Carrot

1/4 Cauliflower

A couple of sprigs of Cilantro

In a pan, combine the Soup Base and Coconut milk over high heat, bringing it to boil. Add chicken, cauliflower, carrots, stir and bring to boil. I toss in the carrots and cauliflower to get my daily dose of vegetables. Continue to cook until the chicken is cooked. Add the Chicken broth, stir and return to boil. Add the lime based on the level of sourness you would like. Remove from heat, garnish with Cilantro and voila – a quick easy and  filling meal.