tom kha gai with essential oils and fermented pepper mash

Rich and creamy, with a full-bodied flavor encompassing all five tastes - sweet, sour, salty, spicy, and umami - a warm bowl of tom kha gai is nearly unbeatable on a cold winter night (or any night, for that matter.)

Tom kha gai (coconut chicken soup) is a traditional Thai dish which has grown to be loved by foodies all around the world. It begins with the nourishing richness of chicken broth, homemade from chicken bones and slowly simmered for days until the bones crumble under the slightest pressure. Adding chicken feet to the stock is not only traditional, but adds nutrition and flavor. Coconut milk (full-fat, of course) is added to impart a rich creaminess to the soup as well as provide important medium-chain triglycerides, a type of fat that actually assists in weight loss by helping to restore normal metabolic function. MCTs have also been studied for their beneficial effects on blood pressure, diabetes, and even Alzheimer's disease.

OK, OK, I know not everyone enjoys "heat," but the right amount of spiciness can do wonders for many dishes, and this one is no exception. I threw a handful of dried cayenne peppers from last year's garden into the broth to simmer with the rest of the herbs and spices. Just remove them when you feel the spiciness is to your liking.

This is probably why I adore making this recipe so much. Just look at all those colors and textures! I wish you could stick you nose up to your screen and inhale the aroma wafting up from the cilantro, lemongrass, ginger, and lime. Divine! Fresh herbs and spices are key to making this soup authentic and delicious. You may use any kind of mushroom you like, canned or fresh. I also have chicken breast and thigh meat sliced and ready to put into the hot broth, however I decided to forego the photograph, since raw chicken is not exactly a glamour food.

Ahh, now for the fun stuff! The toppings and last-minute additions. Near the end of the cooking time, I like to stir in some fresh lime juice, fish sauce, a bit of sugar, and my homemade fermented chili paste. To finish it off, I add just a couple of drops of lemongrass and lime essential oils, just to kick the flavor up an extra notch. BAM! I use essential oils in so much of my cooking, it's not even funny. I add them to drinks, desserts, main dishes, pretty much anything I want to ramp up the flavor. Mmm...

This chili paste is made with fresh cayenne peppers from our organic garden which I pureed and mixed with Himalayan pink salt. I transferred this mixture to an anaerobic fermentation vessel (I like the ones from www.theprobioticjar.com) and allowed it to "do its thing" for two years. No, that's not a typo. This chili paste is two years old, and gets better every day. Traditionally fermented pepper mashes are like fine wines; the longer they age, the more complex, smooth, and well-rounded the flavor. The heat mellows as time goes on, so you can use a larger quantity and enjoy the flavor without the blinding heat.

So without further ado...

Tom Kha Gai with Essential Oils and Fermented Pepper Mash (Gluten-Free)

6 oz chicken breast or thigh meat, cut into thin slices 1 lemongrass stalk, thinly sliced

1 1/2 cups full-fat coconut milk

1 2-inch piece of ginger root, sliced into 1/8" coins

1 1/2 cups chicken stock, preferably homemade

1/2 cup mushrooms, any kind (button, shiitake, etc.)

1/3 cup fish sauce (I use Red Boat brand, which I get on Amazon.)

1/3 cup lime juice

3 1/2 TBSP sugar

1/2 cup cilantro, chopped

1-4 fresh or dried chilis, or chili paste, to taste

2 green onions

2 drops each Young Living lemongrass and lime essential oil, more to taste

Place chicken broth, lemongrass, chilis (if desired) and ginger slices in a large pot over medium heat. Bring to a boil and add sliced chicken. Reduce heat and simmer until chicken is cooked through. Add coconut milk, mushrooms, fish sauce, chili paste (if using), and sugar. Stir in lime juice, green onions, cilantro, and essential oils immediately before serving.

I usually leave the green onions and cilantro in a separate bowl and serve them at the table to be added to the soup right before eating, since the color dulls as they sit in the hot broth.

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