Thai Coconut Ginger Soup (Tom Kha Style)
A fragrant Thai-inspired soup with coconut milk, ginger, and fresh chicken.
🥘 Ingredients
- 2 cans (14 oz each) coconut milk
- 2 cups chicken broth or water
- 1 lb fresh chicken breast, sliced
- 3 tbsp fresh ginger, sliced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (button or shiitake)
- 1 red bell pepper, sliced
- 1 cup zucchini, sliced
- 2 tbsp coconut oil
- Fresh cilantro and basil for garnish
- Sea salt to taste
- Rice for serving
👨🍳 Instructions
- Heat coconut oil in large pot
- Add ginger and garlic, sauté for 2 minutes
- Add sliced chicken, cook until no longer pink
- Pour in coconut milk and broth
- Add mushrooms and bring to gentle simmer
- Cook for 10 minutes
- Add bell pepper and zucchini
- Simmer for 5 more minutes
- Season with salt
- Garnish with fresh cilantro and basil
- Serve with rice on the side
Chef's Tips
Ginger is warming and anti-inflammatory. This soup is soothing and aromatic. Eat fresh.
Why This Recipe is Safe
This recipe uses only fresh, low-histamine ingredients. All components are generally well-tolerated on a low histamine diet when prepared fresh and eaten immediately.