You know what I love? I mean I know that I say I "super love" or "super heart" or "love, love, love" stuff all the time, so I'm sure it is hard to narrow it down, but I really do love ethnic foods. I especially like African and Southeast Asian flavors. You know, like some Ethiopian dishes or just about anything Indian. I also really like the flavors and combinations of Thai food. Here's the rub though, AIP and those foods just don't go together very well. There is LOTS of nightshade based spice, for one thing. Not to mention seed based spice and peanuts and soy and . . .
One soup I really enjoyed in my pre-AIP life was Tom Kha Gai, which is a Thai chicken coconut soup. It is slightly creamy and has tons of interesting flavor, one of which is a spicy chili. I decided to create a version of this soup that would meet AIP standards and still be very flavorful, despite missing that distinctive chili. Here's my recipe, complete with pictures!! If you love ethnic foods too and this recipe meets your need for something exotic, tell me about! I'd love to know what you think.
Tom Kha Gai for AIP
- approx. 2 stalks fresh or dry lemongrass - see step 2 photo
- 1 1" piece of ginger, peeled & chopped - see step 3 photo
- 1 lime, juiced & peel grated - see step 4 photo
- 6 cups chicken broth (see recipe below)
- 1 cup shiitake mushrooms, chopped - see step 5 photo
- 1 can coconut milk
- 2 Tbsps fish sauce (I used gluten-free Red Boat Fish Sauce)
- 1 tsp honey - see step 6 photo
- 2 cups spinach -see step 7 photo
If using fresh lemongrass cut into smaller sections. Bring lemongrass, ginger, lime, and broth to a boil in a large pot. Reduce to simmer for 10 minutes. Strain broth into a clean pot. Throw out solids (lemongrass, ginger, etc). Add meat from the roasted chicken and mushrooms and bring to a simmer. Simmer for 20 minutes. Stir in coconut milk, fish sauce, honey, and spinach. (See step 8 photo.) Serve with cilantro and enjoy!!
Quick Chicken Broth
- 1 whole chicken
- Sea Salt, to taste
- 3 bay leaves
- 1 tsp basil
Roast chicken at 350 degrees for 1 1/2 to 2 hours, or until done. Strip meat from bones, reserving for Tom Kha Gai soup, and throw carcass into a large pot. Add filter water to completely cover, sea salt to taste (I usually add two teaspoons), three bay leaves, and one teaspoon basil. Bring to a boil and then reduce to simmer, covered, for at least one hour. (See step 1 photo.) Strain into a clean pot. Throw out solids (bones, cartilage, etc.). Reserve six cups for Tom Kha Gai soup, store remainder in glass jars in the fridge.