Tom Yum Gai GF/DF

Benefits: immune boosting and gut healing.

Ingredients

• 2 tablespoons coconut oil
• 1/2 cup chopped red onion
• 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces – or 8 ounces extra-firm organic sprouted tofu, pressed, drained and cut into 1/2-inch pieces
• 6 slices fresh peeled ginger (approximately 1 inch in diameter and 1/8 inch thick)
• 2 stalks lemongrass, cut diagonally 2 inches long, trimmed and bruised
• 4 cups fresh chicken stock or vegetable stock
• 3 tablespoons fish sauce
• 6 fresh kaffir lime leaves, slightly broken
• 1- 2 teaspoons coconut syrup
• 1/4 teaspoon crushed red pepper flakes
• 2 small tomatoes, cut into wedges
• handful of straw mushrooms
• 1/4 cup lime juice
• 1/2 cup chopped coriander

Method

In a large saucepan, place oil over medium heat and add onion, chicken or tofu, ginger and lemongrass; cook, stirring frequently, about 5 minutes or until onion is translucent.

Stir in broth, fish sauce, kaffir lime leaves, syrup, crushed red pepper flakes.  Bring to a boil.

Reduce heat to medium-low, cover and simmer 10 minutes.  Add tomatoes and mushrooms.  Return to a simmer and cook 3 minutes longer or until heated through.

Remove from heat and stir in lime juice and cilantro.  If desired, remove and discard ginger, lemongrass and lime leaves before serving.