Many layers of complex flavor
As the result of a quick & easy Paleo recipe, sounds good right?! And in 20 min total, having a steamy bowl of goodness in your hands, sounds even better.
A tom kha inspired soup will be the mix of flavours hitting your tongue.
We omitted the lemongrass and doubled the lime juice and switched it up with sriracha instead of red chili paste.
WHAT (2 servings)
420 ml can full-fat coconut milk
475 ml chicken stock
454 grams shrimp or chicken breast
1″ piece of ginger - peeled and sliced into 1/8” rounds
1 cup sliced mushrooms
30 mL lime juice
15 mL fish sauce
5 mL sriracha (omit for Whole30)
Chopped cilantro for garnish
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.