Sunday, February 1, 2015

Tom Ka Gai ~ Chilies & Tissues Optional

The author of Where Flavor was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route writes that: "Thai soups are made with enough chilies to be scorching hot; crying at the table is something that is highly appreciated in Thailand. Constant sniffling and tears at Thai restaurants means that everyone is enjoying themselves.”

This recipe for Tom Ka Gai soup focuses on the mild and aromatic flavors of the lemongrass and ginger. Homemade chicken broth adds depth of flavor to the poached shredded chicken breast, and snow peas and water chestnuts provide a satisfying crunch.


Poached Chicken Breast:                                     

1 large chicken breast (about 1 pound), boned, skin optional
1/4 teaspoon fine sea salt
1 tablespoon ghee
1 tablespoon coconut oil
1 cup homemade chicken bone broth*

Coconut Soup:

1 tablespoon ghee
1 tablespoon coconut oil
1/2 cup thinly sliced cremini mushrooms
1-2 cloves garlic, finely chopped
1 large shallot, finely chopped
1 tablespoon ginger, grated on a microplaner

2 cups homemade chicken bone broth*
1” piece of lemongrass, smashed flat with a knife
1 teaspoon fine sea salt

2 teaspoons Red Boat Fish Sauce
1/2 cup chopped snow peas
1/2 can of water chestnuts

Optional: 1-2 green chilies, finely chopped

1 cup of coconut milk
Juice of 1 lime

Lemon slices
Cilantro for garnish

*Note: See recipe for Homemade Chicken Bone Broth (Dec post), for best flavor.

Directions for the Chicken Breast:**

1. Rinse off the chicken breast and sprinkle with salt. 

2. Heat the oils in a frying pan. Place breast, top down, in the pan and brown on medium heat for about 5 minutes. Turn the chicken over, add the chicken broth, and heat to a low simmer. Cover the pan and cook for about 20 minutes, or until the meat is cooked through.

3. Let the meat cool. Shred the chicken breast into bite-sized pieces. Set aside.

Directions for the Soup:

1. Heat the oils in the same pan used for the chicken breast. Add the sliced mushrooms and stir until they are cooked through and have released their liquid, a couple of minutes. Remove from pan and set aside.

2. Add more oil if necessary, and cook the garlic until fragrant, then add the shallot and ginger. Stir to cook down and blend these flavors together, about 2 minutes. 

2. Add the bone broth, lemongrass and salt. Bring to a low boil, then turn down the heat and cover the pan. Simmer for about 20 minutes.

3. Add the shredded chicken, mushrooms, snow peas, water chestnuts and fish sauce (and chilies if using) to the pan, and simmer covered for another 10 minutes. 

4. Add the coconut milk and lime juice. Cook until just heated through.

Serve with lime wedges and cilantro. Makes about 3 bowls of soup.

**Directions for cooking shredded chicken breast adapted from The Autoimmune Paleo Cookbook.

#paleo #glutenfree #dairyfree #thaifood #autoimmune #AIP

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