Xanthan Gum Free Paleo Tom Kha Gai
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!