If you are both gluten and dairy free, you have no doubt discovered for yourself that Thai food offers a wealth of tasty culinary options. Making Thai inspired dishes myself, allows me to avoid the sugar that is so common in traditional Thai recipes.
This Tom Ka Gai style broth is a useful vegetarian base for a traditional Tom Ka Gai, or a less traditional fusion dish like my Thai style raviolis, which are served in Tom Ka Soup.
Ingredients:
1 quart of vegetable or chicken bone broth
2 cups of filtered water
6 kefir lime leaves
3" of fresh ginger root
12 basil / thai basil leaves
1 clove of garlic
8" of lemon grass
3 - 4 tbs of Thai fish sauce
6 spring onions
2 sticks of celary
12 cherry tomatos
1/2 cup of chopped green beans
2 leaves of collard greens
1/2 cup of water chestnuts (optional)
Juice of 1/2 lemon
4 oz of coconut cream
Steps:
Into a medium stock pot put the broth and water as well as kefir lime leaves, ginger, garlic, finely chopped lemon grass, finely chopped celery, collard greens, carrot and fish sauce.
Cover and simmer on medium low heat for 35 - 45 mins or until the broth is rich and full of flavor.
Optionally stain out the solids (this looks prettier and is easier to eat).
Add the lemon juice and coconut cream and stir.
At this point you have a Tom Ka style broth.
To make a Tom Ka soup you proceed by adding, the green beans cup into 1" lengths, halved cherry tomatoes, sliced water chestnuts, and 2 more finely chopped spring onions.
If you want a protein you might also add about a cup, or cup and a half of small pieces of chicken or whole shrimp.
Cover and simmer on medium low heat, for another 10 - 15 mins or until your protein is cooked through.