Whole30 Tom Kha Gai

Indulge in the vibrant flavors of Whole30 Tom Kha Gai, a creamy Thai coconut soup that’s both nutritious and completely Whole30-compliant. This dairy-free and gluten-free recipe combines tender slices of chicken breast, savory mushrooms, and a fragrant broth infused with lemongrass, fresh ginger, and red curry paste. Simmered to perfection in full-fat coconut milk and topped with a splash of lime juice and fish sauce, this soup delivers a harmonious balance of tangy, salty, and mildly spicy notes. Cherry tomatoes add a pop of sweetness, while optional garnishes like fresh cilantro, green onions, and chili peppers enhance the dish with a burst of freshness and heat. Perfect for weeknight dinners or meal prep, this one-pot wonder is ready in just 40 minutes and serves four with ease. Whether you're adhering to Whole30 or simply craving a Thai-inspired comfort food, this Tom Kha Gai recipe will transport your taste buds to culinary bliss.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 3-inch piece Fresh ginger, sliced into thin rounds
• 2 stalks Lemongrass stalks, smashed and cut into 3-inch pieces
• 4 cups Chicken broth (Whole30-compliant, unsweetened, no additives)
• 2 cans (13.5 oz each) Full-fat coconut milk (unsweetened)
• 1 pound Chicken breasts, thinly sliced
• 2 cups Button mushrooms, sliced
• 3 tablespoons Fish sauce (Whole30-compliant)
• 2 tablespoons Fresh lime juice
• 1 tablespoon Red curry paste (Whole30-compliant)
• 1 cup Cherry tomatoes, halved
• 0.25 cup Fresh cilantro, chopped (optional garnish)
• 2 stalks Green onions, sliced (optional garnish)
• 1 piece or pinch Red chili peppers or crushed red pepper flakes (optional, for heat)

Directions

Step 1

Heat coconut oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic, sliced ginger, and smashed lemongrass. Sauté for 1-2 minutes until fragrant.

Step 4

Pour in the chicken broth and bring it to a gentle simmer.

Step 5

Add the coconut milk, sliced chicken breasts, and mushrooms. Simmer gently for 10 minutes, or until the chicken is cooked through.

Step 6

Stir in the fish sauce, lime juice, and red curry paste. Mix well to combine.

Step 7

Add the halved cherry tomatoes and simmer for 2-3 more minutes until they are slightly softened.

Step 8

Remove the pot from heat. Discard the lemongrass stalks and ginger slices if desired.

Step 9

Serve hot, garnished with chopped cilantro, sliced green onions, and red chili peppers for heat if using.

Nutrition Facts

Serving size	(2308.8g)

Amount per serving	% Daily Value*
Calories	1405.9

Total Fat 48.3g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 7173.4mg	0%
Total Carbohydrate 74.9g	0%
Dietary Fiber 12.2g	0%
Total Sugars 18.8g
Protein 172.1g	0%

Vitamin D 87.0IU	0%
Calcium 291.6mg	0%
Iron 19.0mg	0%
Potassium 3992.4mg	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: 30.6%

Protein: 48.4%

Carbs: 21.1%