Tom kha kai is a hot and spicy soup native to Laos and Thailand, typically prepared with coconut milk, chicken, and a delicious variety of vegetables, herbs, and spices. Here’s a flavor-packed way to perk up any leftover chicken hanging around the fridge: give it new life with a creamy coconut milk base, a blend of spicy Thai seasonings, and plenty of lime juice for extra zing. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
Because it’s so easy to make a Paleo friendly chicken soup you can feel like you’re eating regular food, which helps the brain feel like it’s not being forced into giving anything up. Items like coconut aminos, cilantro, and fish sauce will give it a distinct flavor that separates it from American-style chicken soup. Serious Eats’s Paleo-friendly version of Thai Coconut Chicken Soup (Tom Kha Gai). Tom Kha is a Thai coconut milk soup that has amazing flavor.
One of my favorite soups in the world is called Tom Kha, a spicy, coconut-milk based soup usually served with chicken or shrimp. But because it is a traditional dish from Thailand, and my cooking skills are pretty basic, I’ve always been afraid to make it myself. Although this soup is typically made with chicken meat, I have seen seafood versions of it at restaurants. So, when Wellness Meats sent me some Wild-Caught Raw Brown Shrimp, I knew they’d go perfectly with this soup.