Malaysian•healthy
Tom Kha Gai Enoodles
Keto, Paleo, and Whole30 friendly
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Place lemongrass, lime leaves, coriander root, shallot, chilli padi, and garlic into saucepan/pot.
- 2
Pour in chicken stock and bring to boil on high heat.
- 3
Add chicken slices and bring back to a boil.
- 4
Lower to medium heat, season with fish sauce, and allow to cook for 5 minutes.
- 5
Pour in coconut milk, enoki mushroom, and cherry tomatoes.
- 6
Bring it back up to a boil, and allow to cook for 2 1-2 minutes.
- 7
Remove from heat, and squeeze in lime juice to your liking.
- 8
Garnish with coriander leaves and serve.