Red Meat Allergy Friendly Paleo Tom Kha Gai
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Learn more →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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