This chicken coconut soup is rich and flavorful with Thai aromatics like kaffir lime leaves, lemongrass, and galangal. If you can't source Thai ingredients, you can still make the soup using Thai curry paste. This rich hot-and-sour soup is gluten free, paleo, aip, and whole30.
Course: Main Course, Soup
Keyword: aip, chicken, coconut, dairy free, gluten free, paleo, soup, tom kha gai
Author: Chef Sara Furcini
11-inchpiece fresh or frozen galangalthinly sliced
20kaffir lime leaves
1poundboneless, skinless chicken breastscut into large chunks
1/2poundwhite mushroomscut into 1/4-inch slices
214-ozcans coconut milk
1/4cupfresh lime juice
3tbsp fish sauce
2tbspchopped fresh cilantro
2freshThai bird chilesthinly sliced
Peel the outer layer away from the lemongrass. Cut to reserve the bottom 3-inches where the tender white stock is. Slice into small pieces and add to a medium pot.
Bring the lemongrass, chicken stock, galangal, shallots, peppercorns, and kaffir leaves up to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Strain the soup into a clean pot.
Return the soup to a simmer and swirl in the chicken, mushrooms, and coconut milk. Simmer just until the chicken is cooked, 5 minutes.
Finish the soup with lime juice and fish sauce. Taste and add a sprinkle of salt if needed. Ladle into bowls and garnish with fresh cilantro leaves, chiles, and scallions.