This Tom Kha Gai might not be as authentic as the one served at your local Thai restaurant but it is guaranteed to be clean, vibrant, and healing. The lemongrass added to this dish isn’t just for the amazing, aromatic quality, but also the antimicrobial properties that aid in cleansing. Try this combination of healing ingredients as a substitute for traditional chicken soup when that next cold hits.
Prep time: 15 minutes
Cook time: 30 minutes
1 stalk fresh lemongrass, tough outer layers removed
1 1-2 inch piece ginger, peeled
2 cloves garlic
4 cups chicken broth
¾ lb. skinless, boneless chicken thighs, cut into 1” pieces
a few strips of wild nori (laver),sliced thin
4 oz. shiitake, oyster, or crimini mushrooms, stemmed, caps cut into bite-size pieces
2 cups chopped cauliflower
8 ounces coconut milk
2 tablespoons fish sauce
zest of 1 lime plus juice
sliced jalapeños (optional, omit during Clean Program)
Using the back of a knife, lightly smash lemongrass, garlic, and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, garlic, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
Add chicken and return to a boil. Reduce heat, add snipped laver, mushrooms, cauliflower and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, lime zest and juice then cook an additional minute or two. Divide soup among bowls. Serve with cilantro.
Recipe by Frank Giglio
Photography by Lynn Karlin