Gluten-Free Tom Kha Gai (Thai Coconut Soup)

Experience the vibrant flavors of Thailand with this Gluten-Free Tom Kha Gai (Thai Coconut Soup), a comforting yet refreshing dish that's perfect for any occasion. This warming coconut-based soup is infused with aromatic ingredients like lemongrass, galangal, and kaffir lime leaves, delivering an authentic depth of flavor right to your kitchen. Tender slices of chicken breast and earthy mushrooms are simmered in a creamy, gluten-free broth with a balance of tangy lime juice, savory fish sauce, and a hint of coconut sugar for sweetness. Ready in just 35 minutes, this recipe is perfect for a quick weeknight meal or an impressive starter, garnished with vibrant cilantro and green onions for a fresh finish. Whether you're following a gluten-free diet or simply craving a taste of Southeast Asia, this Tom Kha Gai is an irresistible blend of comfort and exotic flair.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 2 small Shallot, finely sliced
• 2 stalks Lemongrass stalks, bruised and sliced into 2-inch pieces
• 1 2-inch piece Fresh galangal (or ginger), thinly sliced
• 4 Kaffir lime leaves, torn
• 4 cups Chicken broth (gluten-free)
• 2 cups Coconut milk (full-fat)
• 1 pound Chicken breast, thinly sliced
• 1 cup White mushrooms, sliced
• 3 tablespoons Fresh lime juice
• 2 tablespoons Gluten-free fish sauce
• 1 teaspoon Coconut sugar
• 2 Thai bird's eye chilies, sliced (optional)
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 2 Green onions, thinly sliced (for garnish)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the sliced shallots and sauté until softened and fragrant, about 2 minutes.

Step 3

Add the lemongrass, galangal (or ginger), and torn kaffir lime leaves to the pot. Sauté for 2 more minutes to release their aromatics.

Step 4

Pour in the gluten-free chicken broth and bring to a gentle boil. Simmer for 5 minutes to infuse the flavors.

Step 5

Stir in the coconut milk, reducing the heat to medium-low to avoid breaking the milk. Simmer for another 5 minutes.

Step 6

Add the thinly sliced chicken breast to the pot. Simmer gently for 7-10 minutes until the chicken is fully cooked.

Step 7

Stir in the sliced mushrooms and simmer for an additional 3-4 minutes until they are tender.

Step 8

Add the lime juice, gluten-free fish sauce, and coconut sugar. Taste and adjust with more fish sauce or lime juice if needed.

Step 9

If desired, add sliced Thai bird's eye chilies for extra heat.

Step 10

Remove the pot from heat and discard the large lemongrass pieces and kaffir lime leaves.

Step 11

Ladle the soup into bowls and garnish with chopped cilantro and green onions.

Step 12

Serve hot and enjoy your gluten-free Tom Kha Gai with a side of steamed rice or on its own!

Nutrition Facts

Serving size	(2295.8g)

Amount per serving	% Daily Value*
Calories	2276.4

Total Fat 147.3g	0%
Saturated Fat 118.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 6674.0mg	0%
Total Carbohydrate 82.7g	0%
Dietary Fiber 14.4g	0%
Total Sugars 28.7g
Protein 166.0g	0%

Vitamin D 67.0IU	0%
Calcium 283.9mg	0%
Iron 30.3mg	0%
Potassium 3818.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 28.6%

Carbs: 14.3%