Whole30 Tom Kha Gai
Indulge in the rich, aromatic flavors of Whole30 Tom Kha Gai, a comforting Thai-inspired soup that's entirely Whole30-compliant and perfect for any weeknight meal. This dairy-free, gluten-free recipe features tender slices of chicken breast simmered in a creamy coconut milk and chicken broth base, infused with fragrant lemongrass, ginger, and garlic. Button mushrooms, cherry tomatoes, and a touch of red curry paste add vibrant textures and bold flavors, while lime juice and fish sauce provide the perfect tangy balance. Ready in just 40 minutes, this nourishing soup is as easy to make as it is satisfying. Garnish with fresh cilantro and green onions for a beautiful finish, and if you like spice, add a kick of red chili peppers or flakes. Perfect for meal prep or enjoying fresh, this Whole30 Tom Kha Gai is your go-to recipe for a comforting, health-conscious taste of Thailand.
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 3-inch piece Fresh ginger, sliced into thin rounds
- 2 stalks Lemongrass stalks, smashed and cut into 3-inch pieces
- 4 cups Chicken broth (Whole30-compliant, unsweetened, no additives)
- 2 cans (13.5 oz each) Full-fat coconut milk (unsweetened)
- 1 pound Chicken breasts, thinly sliced
- 2 cups Button mushrooms, sliced
- 3 tablespoons Fish sauce (Whole30-compliant)
- 2 tablespoons Fresh lime juice
- 1 tablespoon Red curry paste (Whole30-compliant)
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh cilantro, chopped (optional garnish)
- 2 stalks Green onions, sliced (optional garnish)
- 1 piece or pinch Red chili peppers or crushed red pepper flakes (optional, for heat)
Instructions
Heat coconut oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, sliced ginger, and smashed lemongrass. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and bring it to a gentle simmer.
Add the coconut milk, sliced chicken breasts, and mushrooms. Simmer gently for 10 minutes, or until the chicken is cooked through.
Stir in the fish sauce, lime juice, and red curry paste. Mix well to combine.
Add the halved cherry tomatoes and simmer for 2-3 more minutes until they are slightly softened.
Remove the pot from heat. Discard the lemongrass stalks and ginger slices if desired.
Serve hot, garnished with chopped cilantro, sliced green onions, and red chili peppers for heat if using.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7173 mg | 312% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.8 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 292 mg | 22% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3992 mg | 85% | |
*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.
