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Tom Kha Gai Enoodles

Keto, Paleo, and Whole30 friendly
Prep Time 5 mins
Cook Time 15 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