I'm so excited to share this delicious and healthy Thai Coconut Soup (aka Tom Kha Gai) with you today, and even more excited to introduce you to my friend Lindsay's adorable cooking blog, Food La La.
Lindsay and I have a lot in common, besides sharing the same name. We became friends while in the same sorority at USC and followed pretty similar paths post-college. Upon graduating, we each entered the corporate world of insurance, working hard in those cubicles, but all the while, we were both daydreaming of making our way to Europe for cooking school one day. Eventually, we both said see ya to our desk jobs, and took the leap to pursue our individual passions. I came home from my adventures in Florence, and soon after, Lindsay packed her bags and headed straight to France, where she did everything from working on a foie gras farm, to harvesting and selling fresh produce at the farmers market, to studying at Le Cordon Bleu, to learning the art of winemaking, to perfecting the perfect French macaron. I mean . . . swoooon, right!?
After following along on Lindsay's dreamy adventures through France, I was so excited when she decided to create her own blog where she shares all of her delicious recipes, tips, and tricks to make even the most inexperienced cooks feel relaxed and confident in the kitchen. You can learn Lindsay's top three tricks for instantly upping your cooking game by subscribing to her website here!
So let's get into Lindsay's Thai Coconut Soup, or Tom Kha Gai. It may seem intimidating, but let me assure you, Lindsay makes this recipe as easy and approachable as possible with her step-by-step video! I'm all about this cozy soup because it's full of protein, healthy fats, and tons of flavor. It uses coconut milk as a base for the soup, which I love because it's one of those nutrient-packed foods that has a ton of health benefits like lowering blood pressure, building muscle, boosting fat loss, and reducing inflammation. Sign me up! And I'm thinking that next time I make this, I'll have to try it served over some cauliflower rice, because how hearty and delicious would that be!?
Food La La's Thai Coconut Soup (Tom Kha Gai)
1 can full-fat coconut milk
2 cups water
4 inches fresh ginger, peeled and cut into a few big chunks (so you can remove them later)
2 stalks lemongrass (see video for how to process)
3/4 large white onion, sliced
2 raw chicken breasts, cut into medium chunks
4-5 small thai chilies, diced
1 tsp salt
1 cup organic cherry tomatoes, halved
2 tbsp fish sauce
2 tbsp soy sauce (or tamari or Coconut Aminos for gluten-free)
1 lime, juiced
2 green onions, chopped - for garnish
1. Watch the video!
2. Bring coconut milk and water to a boil, then reduce to a simmer. Add ginger and lemongrass (these
pieces should be large enough so you are able to remove them later). Let simmer 5 minutes.
3. Add onion, chicken, and as much of the diced chilies as desired. Simmer until chicken
is cooked through, about 8-10 minutes, adding the tomatoes after about 5 minutes.
4. Add soy sauce, fish sauce, lime juice, and salt to taste.
5. Ladle into bowls, removing the chunks of lemongrass and ginger. Top with an extra squeeze of
lime and a garnish of green onions. Enjoy!
Before this recipe, I never knew what lemongrass looked like (there it is!), or how to cook with it. I may have been too intimidated to try it out, so thank you, Linds, for sharing the recipe and showing me that stepping out of my normal cooking routine can be really easy and super delicious!
Don't forget to check out Food La La and follow Lindsay so you never miss out on any of her recipes or cooking tips!
Photography by Erica Garlieb
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.