This delicious recipe is inspired by one we got from Green Chef (a meal prep company) and by Thai tom kha gai soup. It is really good, gluten-free, keto, Whole30, paleo-friendly, and dairy free. I’ve never had anything like it but it is SO good! I am not a fan of fishy flavored anything so was a little worried when I saw it called for fish sauce – but it is actually really good and you can’t taste the fish. If that’s a concern for you – I don’t see why you can’t just skip it altogether. I hope you enjoy this as much as we did!
- Chop, slice, and dice your vegetables and chicken into bite-size pieces.
- Pat the chicken dry with a paper towel
- Heat the oil in a large pot over medium-high heat. Add carrots to the oil, add salt and pepper and cook until carrots begin to brown – about 3-4 minutes.
- Add chicken, bell pepper, yellow onions, and ginger. Season with salt, pepper (about 1/2 tsp of each), and red pepper flakes or Siracha. Cook 4-6 minutes or until chicken begins to brown and veggies start to soften – stirring occasionally.
- Add mushrooms, vegetable broth, lime juice, and fish sauce to the pot. Stir. Cook 1-2 minutes or until warmed thoroughly.
- Add Coconut Milk. Bring to a boil, and reduce heat to medium. Season with about 1/4 tsp salt. Cook for about 4-6 more minutes or until chicken is fully cooked (165°)
- Divide between 4 bowls and garnish with green onions, black sesame seeds, and cilantro.
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