Tom Kha Gai Enoodles
Keto, Paleo, and Whole30 friendly
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.