Tom (hopefully you know how to say that one)
Kung (as in KUNG fu fighting)
Gai (as in see that GUY over there?)
The base for the soup is coconut milk which is an excellent substitute for heavy cream. I usually throw it in soups instead whenever they ask for heavy cream.
Adapted by jalene
- One can (13.5oz) Gluten-Free unsweetened coconut milk
- 2 tsp of Thai Kitchen Green Curry Paste
- Four 2-inch strips of lime zest (I take a peeler and peel a washed lime)
- 1 tsp of finely grated fresh ginger
- 1/2 tsp honey
- 3 cups gluten-free chicken stock
- 4 boneless, skinless chicken tenders or 2 chicken breasts (sliced into 3/4 inch pieces)
- 1 1/2 Tb Taste of Thai Asian Fish Sauce
- 1/4 cup cilantro leaves, chopped
- 6 basil leaves, chopped
- 1 Tbsp fresh lime juice
- In a large saucepan combine the coconut milk, curry paste, lime zest, ginger, and honey. Bring to a simmer over medium heat.
- Add the chicken stock, cover and simmer over medium low heat for 8 minutes. Then raise heat to medium high and bring the soup to a boil. Add chicken, fish sauce, 3 Tbsp of the cilantro and the basil.
- Stir and simmer soup until chicken is cooked thoroughly (about 4 minutes).
- Discard the lime zest and add the remaining 1 Tbsp of cilantro and stir in the lime juice. Serve hot. Store in refrigerator up to 3 days.
Tips from jalene:
- To make the soup more substantial I serve over rice noodles, white rice or quinoa JUST before serving. You can also slice up a tomato (or 2 Roma tomatoes) and throw it in at the end with the chicken. It's super yummy.
- Don't have a lime? A lemon will work instead.
- A taste of Thai or Thai Kitchen products are great Gluten-Free products. These are the ones I used in the recipe. Of course if you find other Gluten-Free versions you can use those as well.