Nut-Free Tom Kha Gai
Experience the rich, aromatic flavors of this Nut-Free Tom Kha Gai, a comforting twist on the classic Thai coconut soup that's perfect for those with nut allergies. This recipe combines tender chicken breast, creamy coconut milk, and bold aromatics like galangal, lemongrass, and kaffir lime leaves for an authentic taste without the use of peanuts or tree nuts. Highlighted by fresh mushrooms, cherry tomatoes, and a delicate balance of fish sauce, lime juice, and a hint of chili paste, this dish is both zesty and soothing. Ready in just 35 minutes, it's an ideal weeknight dinner bursting with exotic flavors. Garnish with fresh cilantro and optional Thai bird chilies for a customizable kick, and serve piping hot for a soul-warming meal. This nut-free version of Tom Kha Gai brings the beloved Thai classic to every table with ease and inclusivity.
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Recipe Information
Ingredients
- 400 grams Chicken breast (sliced thinly)
- 800 milliliters Chicken broth (unsalted)
- 400 milliliters Full-fat coconut milk
- 30 grams Galangal (sliced thinly)
- 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
- 4 Kaffir lime leaves (torn into large pieces)
- 150 grams White or brown mushrooms (sliced)
- 100 grams Cherry tomatoes (halved)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Sugar
- 1 teaspoon Chili paste (optional, adjust to taste)
- 2 tablespoons Fresh cilantro (for garnish)
- 2 Fresh Thai bird chilies (sliced, optional for heat)
Instructions
Prepare the galangal, lemongrass, kaffir lime leaves, mushrooms, and other fresh ingredients as specified in the ingredients list.
In a large pot, bring the chicken broth to a gentle boil over medium heat.
Add the galangal slices, bruised lemongrass stalks, and torn kaffir lime leaves. Let these aromatics simmer for 5-7 minutes to infuse the broth with their flavor.
Lower the heat and stir in the coconut milk. Avoid bringing the mixture to a vigorous boil, as this can cause the coconut milk to curdle.
Add the chicken slices to the pot and let them cook gently in the broth for about 5-7 minutes, or until fully cooked and tender.
Add the sliced mushrooms, cherry tomatoes, and fish sauce to the soup. Cook for another 3-4 minutes, until the mushrooms soften.
Stir in the lime juice, sugar, and optional chili paste. Adjust the seasoning by adding more fish sauce, lime juice, or chili paste based on your taste preferences.
Remove the pot from heat and discard the lemongrass stalks, galangal, and kaffir lime leaves (if desired).
Ladle the soup into serving bowls. Garnish with fresh cilantro and sliced Thai bird chilies for added heat, if desired.
Serve hot and enjoy your nut-free Tom Kha Gai!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 26.6 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 349 mg | 27% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 4876 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
