Let’s take a trip to Thailand! Tom Kha Gai, or Chicken Coconut Soup, was one of my favorite soups on the planet earth. It is THAT good. Before I cut out meat, I would eat it all the time. It’s awesome if you have a bad cold. The spice helps clear your sinuses! Let your food be your medicine right? The fresh ginger and lemon grass is all you need to feel better.
Soups are great for fall and they store easily, so you can make double or triple the recipe to freeze it. Meal prep friendly recipes have a special place in my kitchen, especially ones that are perfect for fall. What I love best about this recipe is that there is no salt added. You don’t always need to add extra salt!
Thai Coconut Noodle Soup
Ingredients:
1 can coconut milk
32oz no salt added vegetable broth
6 quarter sized slices of fresh ginger
1 stalk fresh lemon grass
8oz Rice Noodles
1 cup sliced mushrooms
1 cup baby corn
1 cup tofu, cubed
1 TBSP lime juice
1 TBSP Thai Fish Sauce (compare labels and choose the one with the least sodium)
1 tsp Stevia
1 tsp Thai Chili Paste (you can add more to taste, but too much will be like hellfire)
¼ cup chopped basil
¼ cup cilantro
Directions:
In a medium saucepan, combine coconut milk, broth, ginger and lemon grass. Bring to a boil. Add baby corn, tofu, mushrooms, lime-juice, fish sauce, stevia, and chili paste. Reduce heat and simmer until for 15 minutes. Discard lemon grass. Garnish with basil and cilantro.
The rice noodles should be cooked separately, in boiling water, for 4 minutes. Add desired amount to soup. ENJOY!
