Tom Kha Gai Soup (Thai Chicken Soup)

It’s cold and flu season. My boys are not huge fans of chicken noodle soup. I keep trying recipes and they just don’t like the standard flavors. So I default to my successful Thai Chicken soup. This is full of healthy cold fighting powerhouses and since we have our first head cold of the school year it’s the perfect soup to make tonight.

Tom Kha Gai Soup

Tom Kha Gai Soup

I use my own chicken bone broth so we get the benefits of all the minerals from the bones that our bodies crave. If you don’t have that any organic chicken stock will do. For the Asian spices look in your grocery store in the “Asian food” section or order online at Amazon.

Tom Kha Gai Soup

2 quart bags frozen chicken broth
1 quart bag chicken shredded from whole chicken (about 3-4 cups)
12 Kaffir lime leaves 4 TBSP. lime juice
4 dried pieces of lemongrass (from the Thai Kitchen brand in the Asian food aisle)
4 TBSP. Fish sauce
2 cans full fat coconut milk
1 cup grape tomatoes minced
1 cup mushrooms sliced or minced
1 cup total red and orange bell pepper minced or chopped (depends on the kiddos)
2 tsp. ginger powder
2 tsp. onion powder (my kids are suspicious of onions)
3/4 tsp. crushed red pepper

minced cilantro and minced green onion for garnish before serving

This has so much packed into it! It’s gluten free. It’s gut healing. It’s cold fighting with the minerals, veggies, and spices. It settles stomaches with the ginger. But most of all it’s a twist on your average chicken soup for colds and a bit exotic. Enjoy!

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