Thai Coconut Soup (Tom Kha) Recipe – Stupid Easy Paleo

By adriennehannis

Ingredients

• 14 oz (420 ml) can full-fat coconut milk
• 2 cups (475 ml) chicken stock
• 1 lb (454 grams) shrimp or chicken breast
• 1 " piece of ginger, peeled and sliced into 1/8" rounds
• 1 cup sliced mushrooms
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) fish sauce
• 1 tsp (5 mL) sriracha (omit for Whole30)
• Chopped cilantro for garnish

Preparation

Step 1

Instructions
Prepare the shrimp by peeling and deveining if not already done prior to purchase. If using chicken, clean the chicken of any connective tissue and cut into small chunks.
In a pot over medium heat, combine the coconut milk, chicken stock and ginger. Bring the liquid to a boil then reduce heat to a simmer.
Add the shrimp or chicken, mushrooms, lime juice, fish sauce and sriracha. Simmer until the shrimp (less than 5 min) or the chicken (5 to 10 minutes) is cooked through.
Top with fresh chopped cilantro for garnish. If you'd like, you can remove the ginger before serving or just eat around it. I wouldn't recommend eating the rounds as they can be fibrous and tough.

Instructions