November, the month of craziness. Halloween stuff barely out of stores, Thanksgiving decorations everywhere and Christmas decor edging all the rest out. I believe this is how are day to day living is during November.

Do you feel it? Are you doing more than normal in your routine, trying to get it all done? Sigh…

Take a break, make a big ole pot of soup, Tom Kha Soup. Soup nourishes you, soothes the soul and feeds that weakened immune system. I was fighting a cold since last week and FINALLY feel decent. I was NOT getting the flu, no way, no how!!!!

What did I do? 

  • 5000 mg vitamin C per day, sometimes more
  • Immune Tea daily – 24 ounces
  • Herbal tincture of echinacea, ginger, elderberry, goldenseal, mushrooms and sweet gum all in a healthy dose of elderberry syrup. 3-4X/day
  • Turmeric and ginger added to everything
  • LOTS of soup – recipe below
  • Rest – that is the hardest!
  • Lymphatic self massage
  • Kombucha

So what is Tom Kha anyway???

It actually is called Tom Kha Gai -tom kha gai means “chicken galangal soup.” It’s made from chicken lightly poached in a silky coconut milk broth which has been infused with galangal (kha), lemongrass, and makrut or lime leaves. BUT….. we have a simplified recipe here thanks to Rosalee de la Foret, I have added a few suggestions to it. I have been making this for a few years now with different variations.

EVERYTHING in this soup is so good for your immune system, you can feel yourself getting better as you eat it. I like to add sliced cabbage during the last 5 minutes for an extra crunch unless you have a bad sore throat. I make it with chicken breast or thighs or just a complete veggie soup.

Let me know if you have tried this before or if you have any variations that you do!

Print

Tom Kha Immune Soup

A delicious, hearty soup that nourishes the body and feeds the soul.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 32 ounces chicken bone broth or mushroom broth
  • 24 ounces coconut milk
  • 2 stalks lemongrass find at international markets
  • 4 Tbsp fish sauce
  • 2 Tbsp organic tamari sauce
  • 2 Tbsp organic apple cider vinegar
  • 4 Tbsp lime juice
  • 1/2 red cayenne fresh pepper, deseeded and chopped
  • 4 Tbsp minced organic ginger
  • 8 cloves minced organic garlic
  • 1 pack skinless chicken thighs, cubed small
  • 8 ounces shiitake mushrooms, sliced
  • 1 bunch bok choy or cabbage, chopped
  • 1 bunch kale, chopped
  • 1 bunch green onions, sliced
  • 2 carrots, chopped
  • 1 Tbsp green thai curry paste
  • 1 bunch fresh cilantro, chopped
  • 1 Tbsp butter or olive oil

Instructions

  1. Heat large, heavy bottom pan over medium heat. Add a tablespoon of butter or olive oil and cook mushrooms, stirring about 5 minutes. Add broth and coconut milk. 

  2. Once liquids are heated, add fish sauce, tamari, apple cider vinegar. lime juice, ginger, cayenne and garlic.

  3. Bring to a slow simmer, make sure it does not boil and do not cover. Add the chicken, bok choy, kale, green onions, carrots and green curry paste.

  4. When chicken if fully cooked and carrots are tender, about 15 minutes, add the cilantro and shredded cabbage, if desired cook 1 minute. 

  5. Ready to serve with additional cilantro.

Make a big ole pot of it and if you find the veggies soak up the broth while in the refrigerator, no worries add some more broth of your choosing.

Enjoy,

Anne-Marie

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