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Tom Kha Gai Enoodles
Keto, Paleo, and Whole30 friendly
Print Recipe
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Servings
2
Ingredients
1
chicken breast
sliced
200
g
Enoki mushroom
bottom part removed
4
cherry tomatoes
halved
5
slices
galangal
2
lemongrass
bruised and cut into 2 inch pieces
1-2
lime leaves
1
sprig coriander
root separated
1
shallot
1
chilli padi
sliced half (optional if not taking spicy)
2
cloves
garlic
smashed
500
ml
chicken stock
Imagine no-chicken stock
100
ml
coconut milk
1
tbsp
red boat fish sauce
1
lime
halved
Instructions
Place lemongrass, lime leaves, coriander root, shallot, chilli padi, and garlic into saucepan/pot.
Pour in chicken stock and bring to boil on high heat.
Add chicken slices and bring back to a boil.
Lower to medium heat, season with fish sauce, and allow to cook for 5 minutes.
Pour in coconut milk, enoki mushroom, and cherry tomatoes.
Bring it back up to a boil, and allow to cook for 2 1-2 minutes.
Remove from heat, and squeeze in lime juice to your liking.
Garnish with coriander leaves and serve.
Keyword
30 mins, asian, easy, gluten-free, keto, paleo, soup, spicy, Thai, whole30