Gluten-Free Naturally: Tom Kha Gai

Friday, September 25, 2026

Tom Kha Gai

Naturally Gluten-Free Meals

Tom Kha Gai, Chicken Coconut Soup

Serves 4 people

INGREDIENTS

2 Chicken Breasts, sliced thin

3 Cans Coconut Milk

2 Cups Chicken Broth

1 2-inch Chunk of Ginger, sliced thin

3 Stalks of Lemongrass, ½-inch slices

1 Onion, sliced

1 Cup Mushrooms, sliced

2 Tomatoes, cut into wedges

1 Lime, zest and juice

5-10 Mild Chilies, stems/seeds removed, sliced

Salt, to taste

Small Bunch of Cilantro, chopped

INSTRUCTIONS

Prepare the lemongrass, slice off the very bottom of the stalk, and peel off any dried-out layers, then slice into 1 inch strips.

In a medium saucepan, add coconut milk, ginger and lemongrass and turn to medium heat. Allow the milk to heat up slowly, stirring gently, until almost a soft boil. Add the chicken and broth and turn down the heat to medium low.

Add the chilies, onion, and mushrooms to the pot stirring gently after each addition. Don’t allow the coconut milk to boil, just maintain a nice low heat, and turn the heat lower if necessary. Finally add the tomato wedges, lime zest, juice and salt to taste. Continue to cook, stirring gently, for about 10-15 minutes, making sure it doesn’t come to a full boil.

Finally, turn off the heat completely, leaving the pot on the cooling burner, and add the cilantro. Taste for salt and sour adding a little extra salt or lime juice for just the right flavor. Serve while still hot with steamed rice.

NOTE: Always read labels carefully

CarolAnne Le Blanc