Alpha-gal Safe Tom Kha Gai Soup

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One of my favorite soups is Tom Kha Gai. I’ve always thought it would be too hard to make, so it stopped me from trying. Silly me. I’ve read recipes over the years and decided, on a whim, to grab some things from the store. I gave it a whirl making it up as I went. This Tom Kha Gai is Alpha-gal safe, Whole30 and Paleo compliant. And it’s not so bad if I do say so myself.

Note: Because I am sensitive to certain peppers, I omitted red chili paste from the recipe. As much as I LOVE, and I mean love spicy food, I kept it pretty tame with just a japaleño. If you want to add more spice, by all means go for it. I have to spare myself from some pretty uncomfortable hives. I also do NOT like ginger, so I skipped it. If you like it, you can add 6-12 slices of it to your recipe (depending on how strong you want it. Keep them quarter sized). Okay, now let’s get started:

Alpha-gal Safe Tom Kha Gai Ingredients

• 2 chicken breasts, cooked and chopped (I did mine in the oven, do yours however you like to prep them – skip if you’re vegan/vegetarian)
• 2 cans of 13.5 – ounce organic coconut milk
• 1 cup white button mushrooms, sliced lengthwise
• ½ of a jalapeño, sliced (remove the seeds if you want it less spicy)
• 2 packages of Kettle & Fire Chicken Bone Broth (sub vegetable for vegans)
• 2 cloves of garlic, crushed and minced (I use the side of my knife to crush, the peel comes right off, then chop)
• 1 stalk of lemongrass, crushed to release the flavor, then cut into smaller pieces (I did about 2” pieces)
• 1.5 tablespoons Red Boat fish sauce (Vegan modification: use equivalent of coconut aminos)
• 1 tablespoon organic coconut aminos (I would have tried coconut sugar, but realized I was out while making this)
• Juice from ½ of a lime
• Cilantro to taste (optional)

Instructions

• Bring coconut milk, chicken broth, jalapeño slices, lemongrass, garlic, fish sauce and coconut aminos to a boil
• Lower heat to a simmer, stirring often for 20 minutes
• Add lime juice, mushrooms and cooked chicken. Allow to simmer for another 10 minutes
• Remove from heat, and garnish with fresh cilantro and a jalapeño slice
• Serve with lime

Enjoy!