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Tom Kha Gai (with AIP Modifications) and a review of Paleo Takeout

  • Author: Jaime Hartman


  • 4 cups Chicken Broth
  • 2 cups water
  • 6 fresh or dried kaffir lime leaves, roughly torn, or grated zest of 1 lime
  • 2 stalks lemongrass, white parts only, thinly sliced
  • 2 inches galangal or ginger, peeled and coarsely chopped
  • 2 boneless, skinless chicken breasts (about 1 lb total), thinly sliced
  • 1 (14 oz) can full-fat coconut milk
  • 6 oz mushrooms (straw, enoki, shiitake, oyster, or white; see note)
  • 1 tbsp fish sauce
  • juice of 1/2 lime (1 tbsp)
  • 1 tsp coconut palm sugar or honey (optional – omit for Whole30)
  • sea salt to taste (about 1 tsp)
  • large handful of fresh cilantro, stems included, chopped
  • Thai Chili Oil (omit for AIP)


  1. Combine the soup base ingredients in a stockpot and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer for 15 minutes to allow the flavors to marry. Strain and discard the solids, returning the broth to the stockpot.
  2. Add the chicken to the broth and bring to a simmer over medium heat, then reduce the heat to medium-­low and simmer until just cooked through, about 4 minutes. Stir in the coconut milk and mushrooms and simmer until the mushrooms are tender, about 2 minutes, then add the fish sauce, lime juice, and sugar. Taste and add salt and more fish sauce and lime juice if desired.
  3. Serve garnished with cilantro and Thai Chili Oil.


If using shiitake mushrooms, remove the stems before cooking—they are too tough to eat.
Optional ingredients to consider when adding the mushrooms: Chinese cabbage, bell pepper, and carrots.