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AIP Tom Kha Gai

Kelsey McReynolds
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

1 tbsp

coconut oil

1/2

shallot, diced

3

garlic cloves, crushed or minced

3

lemongrass stalks (3-4 inches each)

1

inch ginger, sliced

1/4 tsp

ground turmeric

8 cups

chicken stock or bone broth

3 tbsp

coconut aminos

1 tsp

salt

1 1/2 cups

beech mushrooms or mushroom of choice

3

boneless skinless chicken breasts, chopped

1 cup

cilantro, minced

1/2 cup

basil, chiffonade

16 oz

can coconut milk

1

small lime, juiced