Make this coconut Tom Kha Gai soup for the most delicious and heart warming dinner or lunch at home. Naturally gluten-free when made from scratch, it features tender chicken and earthy mushrooms cooked in a fragrant blend of spices. This version avoids cilantro as it tastes like soap to me, and includes leek deviating from the traditional Thai recipe making it more Welsh.
Why I love Tom Kha Gai?
I have enjoyed this out-of-this-world dish for over a decade now when I first cooked it using a ready made paste. But when I had to start avoiding gluten, I realised the paste had the dreaded ingredient in it. So for a long time I just couldn’t eat it. Until I found Tom Yum paste in my local Asian shop.
And I can’t stop talking about the goodness of mushrooms, so it’s good that they fit in so well. See my other mushroom recipes here.
How to make it?
Tom Kha Gai soup, made at home, is actually really easy once you find the right Tom Yum paste and the right amount to add to the soup as they may vary in terms of spiciness. It’s ready in less than 20 minutes and even quicker if you don’t like it too hot. So let’s get cooking.
Homemade Tom Kha Gai Soup
Course: Dinner, LunchCuisine: ThaiDifficulty: Easy2
servings5
minutes15
minutes320
kcalMake this coconut Tom Kha Gai soup for the most delicious and heart warming dinner or lunch at home. Naturally gluten-free when made from scratch, it features tender chicken and earthy mushrooms cooked in a fragrant blend of spices. This version avoids cilantro and includes leek deviating from the traditional Thai recipe making it more Welsh. Ready in less than 20 minutes.
Ingredients
2 tbsp Extra virgin olive Oil
1 medium leek, cleaned and sliced
1 tsp Lemongrass flakes (I got this from Healthy Supplies)
200 ml Chicken broth
100 g Chestnut mushrooms, cleaned and sliced
300 g Chicken thigh or breast, cut into bite-size chunks
1 can Coconut milk
0.5 tbsp Tom Yum paste (such as the Valcom brand, which is gluten-free)
1 tbsp lime juice
Green onions or chives for garnish
- Optional ingredients
8-10 Baby plum tomatoes, washed and cut in half
1 tbsp Fish sauce (make sure it’s gluten-free)
Directions
- Heat the Extra virgin olive Oil in a thick bottomed pot and once hot fry the leek pieces until translucent, for about 5 minutes.
- Add the chicken broth and lemongrass to the leek and bring to a soft boil over medium heat.
- Once boiling, add the mushrooms and cook for 3-4 minutes.
- Add in the sliced chicken and cook for another 5-7 minutes until cooked through.
- Lower the heat and add the coconut milk alongside the Tom Yum paste through a strainer and the optional baby plum tomatoes.
- Heat for a few minutes to warm the coconut milk and add the lime juice, alongside the optional fish sauce.
- Garnish and serve.
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