Finding Mindfulness Through Tom Kha Gai

Wisdom Ways worked with Grey Fox Pottery in Minneapolis to create two beautiful soup mugs in teal and cayenne. And just in time for Fall! Since we received these mugs, I have used mine for a homemade tomato soup and it was delicious. I was also able to wash the mug in the dishwasher – which is definite plus! These mugs are also perfect for sharing, with a discount on two mugs. Cooking is something that helps me find my center. Creating new recipes, working to grow fresh ingredients in my garden, and serving these meals to my friends and family are all things that bring me closer to myself, the earth, and the people around me.

“Cooking is something that helps me find my center. Creating new recipes, working to grow fresh ingredients in my garden, and serving these meals to my friends and family are all things that bring me closer to myself, the earth, and the people around me.”

Though soup is a personal favorite of mine, creating something that helps to stop the racing world around you can be difficult. There is so much expected of us both on and offline now, and remembering to engage in self-care can be something that falls to the wayside in the name of “productivity.” In my life, I have learned that the greater emphasis I place on getting things done, the less healthy I become. If you’ve ever gotten sick after finishing a huge project at work – you understand! Self-understanding and grounding and restoring myself can be hard, but it is so necessary.

Self-understanding and grounding and restoring myself can be hard, but it is so necessary.

In the spirit of sharing a meal, and finding your peace, I wanted to share one of my favorite soup recipes for you to make at home. This is a Thai recipe called Tom Kha Gai or Chicken Coconut Soup. It can be made as is or you can remove the chicken, use vegetable broth, and add dulse or wakame in place of fish sauce to make it vegetarian! 

Ingredients: 

1 1” piece ginger, peeled 

10 makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice 

6 cups low-sodium chicken broth 

1½ lb. skinless, boneless chicken thighs, cut into 1” pieces 

8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces 

1 13.5-oz. can coconut milk 

2 Tbsp. fish sauce (such as nam pla or nuoc nam) 

1 tsp. sugar 

2 stalks fresh lemongrass, tough outer layers removed 

Chili oil, cilantro leaves with tender stems, and lime wedges (for serving) 

 
Instructions: 

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids. 

Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through, and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar. Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.   

Source: https://www.bonappetit.com/recipe/tom-kha-gai-chicken-coconut-soup