Friday, December 19, 2014

Fagan Eats Paleo Recipe: Coconut Chicken Soup (Thai)

Liquid comfort--Yum!

We've been getting some much needed rain in the Bay Area lately, and I've been craving some hot, comforting soup to warm my bones.  So, it dawned on me to Paleo-ify this Thai Coconut Chicken Soup I learned to make in a cooking class last year. 

So, when I decided last year that I wanted to take serious cooking classes, I signed up for this great 12-week class offered by Kitchen on Fire in Berkeley.  Each week featured a different topic, such as knife skills, soups and stews, breads, etc. with the final week culminating in an Iron-Chef like competition.  Chef Olive, our instructor, is a French chef who is not only entertaining, but great at explaining the "whys" behind the way certain things are done in cooking and then breaking it down into a hands-on learning experience.  What a fun class.  It.was.awesome.  If you are in the Bay Area, I so recommend this class for a fun, tasty learning experience. 

One of the first things I learned how to make was a recipe for Tom Kha Gai or Thai Coconut Chicken Soup.  Rather than rice noodles, I used zucchini noodles.  I also wanted to make this a more friendly recipe so I added information on substituting Kaffir lime leaves if you don't already have them in your spice cabinet.  

This recipe is easy, fast and hits the spot on a damp, cold day.  I hope you all enjoy!
Coconut Chicken Soup (Thai)
by Jamie Miller
Keywords: soup/stew ancestral paleo primal chicken Thai
This is a recipe for a Paleo variation of Thai Chicken Coconut Soup
  • 1 stalk of lemongrass, minced
  • 2 Kaffir lime leaves (to substitute add 1 bay leaf, 1 teaspoon of lime zest, and a squeeze of lime juice)
  • 4 cups full-fat coconut milk
  • 6 cups chicken broth
  • 1/3 cup minced shallots
  • 2 cups sliced crimini mushrooms
  • 1 lb chicken breast cut into 1/2 inch pieces
  • 4 small zucchini (1.5 to 2 pounds) spiralized
  • 4 to 6 Thai chilies, minced
  • 1/3 cup chopped scallions
  • 1/3 cup minced cilantro
  • 1 teaspoon fish sauce (additional to taste)
  • pepper to taste
  • juice of half a lime
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  • Put the broth, coconut milk, lemongrass and Kaffir lime leaves (or substitute) into a medium to large pot.
  • Bring to a boil on high heat and then reduce to a simmer for about 10 to 15 minutes.
  • Add the shallots, mushrooms, fish sauce, and pepper and continue to simmer for 10 minutes.
  • Then add the chicken and zucchini noodles and continue to simmer until cooked through.
  • Add the scallions, cilantro, and thai chilies. Season with additional fish sauce and lime juice to taste.
  • Then enjoy!

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