I love a coconut tom kha soup. So exotic and flavorful. I just don't use enough lemongrass in my everyday cooking. This one is full of veggies and healthy fat from the coconut milk. It makes a lot of soup so you could consider halving the recipe or freezing some. Just be sure to cool it down all the way before it goes into the freezer.
To make the lemongrass easy to remove, cut it lengthwise but leave an inch at the top so it stays together. Roll it 180 degrees and cut again the same way. It should look like a little lemongrass tassel, Take a minute to bask in all the lovely lemongrass aromatics.
AIP Tom Khaa Gai
2 shallots, minced
2" numb of ginger, peeled and minced
2 stalks lemon grass, bruised and cut like a tassel
6 fresh or dried kafir lime leaves
2 tins full fat coconut milk
2 tablespoons fish sauce
1 tablespoon honey
1 lb boneless, skinless chicken breast, thinly sliced
6 cups chicken stock
4 carrots, peeled, sliced
8 oz cremini mushrooms, sliced
1 head cauliflower, chopped
8 oz green beans, chopped
lime juice, to taste
fresh cilantro, chopped
In a large pot, boil shallots, ginger, lemongrass, lime leaves and coconut milk for a few minutes until fragrant. Stir in fish sauce, honey, chicken, stock, carrots, mushrooms, cauliflower and green beans. Simmer until vegetables are soft. Season with lime juice, salt and pepper. Remove lemon grass stalks and lime leaves. Garnish with cilantro leaves.