Paleo Tom Kha Gai (Thai Coconut Soup)

Dive into the warm, aromatic flavors of Paleo Tom Kha Gai, a Thai coconut soup reimagined for a clean, paleo-friendly lifestyle. This dish combines creamy, full-fat coconut milk with zesty lemongrass, fresh ginger, and citrusy kaffir lime leaves for a broth that’s rich and deeply fragrant. Tender chicken thighs, earthy mushrooms, and juicy cherry tomatoes add vibrant textures, while a kick of red chili provides just the right amount of heat. Perfectly balanced with tangy lime juice and savory fish sauce, this soup is both comforting and refreshing. Quick to make in under 40 minutes and naturally gluten-free, it’s an ideal meal to serve for a nourishing lunch or dinner. Garnish with fresh cilantro for a finishing touch of herbaceous brightness. Whether you're following a paleo diet or simply seeking a flavorful and wholesome recipe, this Thai classic is sure to impress!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 pound Chicken thighs, boneless and skinless (cut into bite-sized pieces)
• 2 Lemongrass stalks (trimmed and smashed)
• 1 2-inch piece Fresh ginger (sliced thinly)
• 3 Garlic cloves (minced)
• 2 Red chili (sliced, seeds removed if less heat is desired)
• 4 cups Chicken broth (preferably homemade or Paleo-compliant)
• 2 cups Coconut milk (full-fat, unsweetened)
• 2 tablespoons Fish sauce (Paleo-compliant)
• 2 tablespoons Fresh lime juice
• 1 cup Button mushrooms (sliced)
• 1 cup Cherry tomatoes (halved)
• 4 Kaffir lime leaves (torn or lightly crushed)
• 0.25 cup Fresh cilantro (chopped, for garnish)

Directions

Step 1

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

Step 2

Add the minced garlic, sliced ginger, and smashed lemongrass stalks to the pot. Sauté for 2-3 minutes until aromatic.

Step 3

Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until no longer pink on the outside.

Step 4

Pour in the chicken broth and bring to a gentle simmer. Let the soup simmer for 10 minutes to infuse the broth with the lemongrass and ginger flavors.

Step 5

Stir in the coconut milk, fish sauce, lime juice, mushrooms, tomatoes, red chilies, and torn kaffir lime leaves. Simmer for another 8-10 minutes until the chicken is fully cooked and the vegetables are tender.

Step 6

Taste the soup and adjust the seasoning by adding more lime juice or fish sauce as needed.

Step 7

Remove the lemongrass stalks and kaffir lime leaves before serving.

Step 8

Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2423.0g)

Amount per serving	% Daily Value*
Calories	2479.0

Total Fat 181.9g	0%
Saturated Fat 125.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 494.4mg	0%
Sodium 6709.7mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 14.3g	0%
Total Sugars 22.1g
Protein 146.4g	0%

Vitamin D 39.8IU	0%
Calcium 369.6mg	0%
Iron 34.1mg	0%
Potassium 3571.4mg	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: 63.6%

Protein: 22.7%

Carbs: 13.7%