Coconut Milk, Lemon Grass, Galangal, Onion, Cilantro, Fish Sauce, Lime

Thai-Inspired Coconut Chicken Soup (Tom Kha Gai) with Local Veggies

Serves: 4
Prep Time: 10 min
Cook Time: 20 min

Ingredients

1 (16 oz) Goody Greens Thom Kha Gai Curry Base

1 lb Deeply Rooted Ranch Boneless Chicken Breast, thinly sliced

1 True Harvest Organic Baby Romaine, leaves separated and roughly chopped

1 cup Village Farms Yellow Cherry Tomatoes, halved

1 cup Zucchini, sliced into half-moons

1/2 cup Thomas Kindle Sweet Potatoes, cubed

2 Tbsp Farmhouse Kitchen Olive Oil (optional, for sautéing)

1–2 tsp fish sauce or soy sauce, to taste

Fresh herbs for garnish

Cooked jasmine rice or rice noodles, for serving

Instructions

Prep the Veggies and Chicken:

Slice chicken breast thinly, chop zucchini, sweet potatoes, tomatoes, and greens.

Simmer the Curry Base:

Pour the Goody Greens Tom Kha Gai Curry Base into a medium pot over medium heat.

Add sweet potatoes and simmer for 5–7 minutes until they start to soften.

Cook the Chicken and Veggies:

Add chicken slices and zucchini to the pot. Simmer for 5–7 minutes, until chicken is cooked through and zucchini is tender but still bright.

Stir in cherry tomatoes and chopped romaine. Cook 2–3 minutes to slightly wilt greens.

Season:

Adjust seasoning with fish sauce or soy sauce for saltiness, and a squeeze of lime if desired.

Serve:

Serve hot over jasmine rice or rice noodles.

Garnish with fresh cilantro or Thai basil

Pro Tips (Farmhouse Style):

Add a few Trosi Farms Scotch Bonnet or Orange Habanero Peppers for heat..

For a heartier bowl, toss in some Force of Nature Grass-Fed Ground Bison instead of chicken.

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