Let’s Make a Long Story Short…
Thailand (specifically Bangkok) has got to have the best food in the world. We always knew we enjoyed Thai food but we didn’t know what was in store for us. We spent a mere 10 days in Bangkok (most of which we spent sick and at home from the 24-hour long commute to Asia) and we couldn’t find a place that didn’t serve show-stopping food. We ate at top-rated restaurants as well as random “hole in the walls” we found on our way to and from our sightseeing trips.
Our favorite places to eat, it turns out, were outdoor stands/food carts which served traditional, homemade Thai dishes for cheap. Those blew even the highest-rated restaurants in Bangkok out of the water. We learned that you can’t beat a meal being made fresh right before your eyes.
My favorite dish out of all the marinated meats, fresh fruits, spicy soups and curries was this Tom Kha Gai, which is a Coconut Chicken Soup. It’s very simple to make, requires only a pot, and tastes like it’s straight out of a restaurant (or in this case, a food cart!).
Be warned, it really comes together only with the addition of coconut cream. It’s traditionally made with coconut milk, but unfortunately, in the states, coconut milk is usually heavily watered down and lower in fat than natural coconut milk. Plus, for our keto purposes, full fat is better, so I decided to make this traditional dish with coconut cream instead. If you can’t find coconut cream, try to find the most authentic looking coconut milk you can. That means no ‘Silk’ brand coconut milk. You’re looking for something in a can or a small cardboard box. Try the ethnic section of your supermarket.
I really hope you give this soup a try! It’s one of my all time favorite things to get at restaurants. Now that I know how to make it at home, nothing can stop me from enjoying this weekly. 🙂
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