Thai Coconut Curry Chicken Soup
|Thai Coconut Curry Soup with Mushrooms and Kale|
Something you may not know about me is that I love Thai food. It's by far one of my favorite cuisines on the planet. It's healthy, flavorful, easy to make and usually gluten-free and dairy-free.
Chinese food (especially the kind you see in America) and other Asian cuisines typically load their meals with soy sauce, oyster sauce, egg noodles, crispy wontons, etc. All of which are not gluten-free. Read your labels carefully or at the very least know what sauces are typically used in the cuisine you're eating.
We all know that gluten can be sneaky.
Another thing you may not know about me is that I love to travel. I lived in Spain for six months when I was in college and fell in love with the European lifestyle and culture. The food is amazing. The cities are breathtaking. The culture is easy, slow and enjoyable. What more can you ask for? No stress, yummy food, open-air cafes, super classy fashion. My dream.
Living in Europe and having the luxury of exploring other countries, just fueled my desire to see the world. After college, Matt and I spent five weeks in Costa Rica, traveling the country, lounging on the beaches, eating rice and beans almost every day, living in hostels, and exploring the rainforest with monkeys, toucans and other wild creatures all around us. It was the experience of a lifetime.
This brings me to Thailand. The land of smiles. A beautiful, stunning, amazing country. The place for my next big adventure, whenever that may be.
|My take on the traditional Thai soup, Tom Kha Gai|
|With mushrooms, kale and curry paste, this soup is healthy and delicious|
Whenever I get the chance, I eat Thai food. Red and Green Curries. Som Tam Salad. Tom Yam Soup. Pad Thai. Pad Prik King. All of my favorites, all incredible healthy and fairly easy to make.
Thailand is known for its food and its happy people. The cuisine is characterized by light ingredients with powerful flavors. Thai people are not afraid of spice. Most likely one of the most gluten-free friendly cuisines in the world, Thai food and its ingredients are accessible in most American grocery stores.
|This soup is made with coconut milk, perfect for all the dairy-free folks|
Thai Coconut Curry Chicken Soup (Tom Kha Gai)
Tom Kha Gai is a traditional and quite common soup found all across the country. Also a common dish in many Thai-American restaurants, this soup has the perfect balance of sweet, sour, salt and bitter (the four fundamental taste senses of Thai food).
Tom (meaning cooked) Kha (meaning galangal – which is used in curries and many other Thai dishes), and Gai (meaning chicken), literally Cooked Galangal Chicken Soup, is an incredibly aromatic dish that balances the heat of red curry with the sweetness of coconut milk. Absolutely delicious.
- 1 large chicken breast, cut into bite sized pieces
- 1 tablespoon olive oil
- 2 cups unsweetened coconut milk
- 1 cup filtered water
- 1 cup no-chicken broth
- 1/3 cup finely chopped green onions
- 1/2 cup mushrooms, thinly sliced
- 1/2 bunch dinosaur kale, sliced into thin strips
- 1 inch fresh grated ginger
- 1 tablespoon Thai red curry paste
- 2 tablespoons fish sauce
- 1/4 teaspoon cayenne pepper
- Salt & pepper to taste
Heat the olive oil on medium-high in a medium sauce pan. Add you chicken and saute until it turns white but is not fully cooked through, about 2 – 3 minutes. Sprinkle with salt and pepper for a little added flavor.
Add the coconut milk, water and broth and bring to a boil. Turn down to a simmer and add the rest of your ingredients, except the kale (this goes in at the very end, just before serving). Cover and let this cook until the chicken is cooked through, about 10 minutes. Remove the lid and add your kale, letting it steam and get tender in the broth, about 1 minute.
Remove from heat and serve. Top with your choice of garnish, cilantro or basil would me my two choices.
Serves 2 large bowls