Gluten Free Tom Ka Gai

Ingredients

• 1 can of Full-fat coconut milk If you like it extra creamy, add 2 cans of coconut milk.1 box Organic Chicken Stock2 Chicken Breasts Shredded If you are in a hurry you can use rotisserie chicken2 cups pink shrimp if you want to use shrimp1 stalk Lemongrass cut in half to release the flavor. 1 nub Ginger peeled and chopped into small pieces1 pkg White mushrooms chopped1 pkg Cremini mushrooms chopped2 tsp fish sauce1/2 cup lime juice1 handful of basil leaves chopped1 handful of Cilantro chopped2 green onions chopped1 TSP Chili Paste- more or less to taste.​If you like it a little sweeter, add in 1 TBSP of sugar or a few drops of liquid Monkfruit sweetener.

Instructions

1. 1

   --- In a large pot, add avocado or olive oil and saute the chicken. Cook until it’s reached a safe temperature and remove from pan. Shread.Add coconut milk, chicken stock, ginger, fish sauce, lime juice, chili paste, and lemongrass. Simmer.Add chicken to the liquid and continue to simmer. Add mushrooms. Continue to cook for about 5 minutes. Then skip to herbs if you aren’t adding shrimp or add shrimp and continue cooking.If you are adding shrimp add about 7 minutes before serving so they don’t get overcooked.Add cilantro, basil, and green onions right before serving.Garnish with more cilantro, basil, and green onions if you like.Enjoy!If you want to make this in the crockpot, you can add all of the ingredients but use precooked chicken and or shrimp. Do not add the shrimp until just before serving or they will be soggy. ---