Paleo Tom Kha Gai

Total time45 min

Prep time20 min

Cook time25 min

4.5

(29)

This fragrant Thai coconut soup is the kind of bowl that stops you mid-spoonful — rich, creamy, and layered with the bright citrus notes of lemongrass, kaffir lime leaves, and fresh lime juice. Full-fat coconut milk forms the silky base alongside chicken broth, creating a broth that feels deeply indulgent without relying on any grains, legumes, or dairy. Tender chicken thighs and earthy cremini mushrooms make it genuinely satisfying, while fish sauce and a touch of coconut sugar round out that classic sweet-salty-sour balance. The aromatics — galangal, bruised lemongrass, and bird's eye chilies — are simmered right into the broth and then removed before serving, so you get all the flavor with none of the tough, chewy bits. It comes together in under 30 minutes and serves four, making it an easy weeknight win that feels far more impressive than the effort involved. Finish each bowl with torn cilantro, sliced green onion tops, and a squeeze of fresh lime for a little extra brightness.

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
2 cups chicken broth
3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
2 oz fresh galangal (or fresh ginger), sliced into ¼-inch coins
8 fresh or frozen kaffir lime leaves, torn in half
2 thai bird's eye chilies, halved lengthwise
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
8 oz cremini mushrooms, quartered
3 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
1 tsp coconut sugar

For serving

¼ cup fresh cilantro leaves, roughly torn (optional)
2 green onions (green tops only), thinly sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Combine the coconut milk and chicken broth in a large saucepan over medium heat. Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a gentle simmer, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 10 minutes.
2
Add the chicken thighs and mushrooms to the simmering broth. Cook, stirring occasionally, until the chicken is opaque throughout with no pink at the center, about 8–10 minutes.

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