Paleo Tom Kha Gai (Thai Coconut Chicken Soup)

Ingredients

For the Aromatic Thai Coconut Broth:

• 3 cups rich organic chicken bone broth
• 2 cans (13.5 oz each) full-fat culinary coconut milk (unsweetened, no guar gum)
• 2 stalks fresh lemongrass (outer leaves removed, cut into 2-inch pieces, bruised with the back of a chef's knife to release citrus oils)
• 1 piece (2-inch) fresh galangal or ginger root, thinly sliced
• 5 fresh or dried kaffir (makrut) lime leaves, lightly torn
• 1 to 2 small red Thai bird's eye chilies, sliced or gently crushed (adjust for desired heat)
• 4 cloves fresh garlic, smashed

For the Chicken & Vegetables:

• 1.5 lbs pasture-raised boneless skinless chicken breasts or thighs, sliced into thin bite-sized strips
• 8 oz fresh shiitake or cremini mushrooms, stems removed and caps sliced
• 1 cup organic cherry tomatoes, halved
• 1 medium shallot, thinly sliced

For Seasoning & Garnish:

• 3 tbsp Red Boat fish sauce (essential umami seasoning)
• 0.33 cup freshly squeezed organic lime juice (approx. 2 to 3 limes, stirred in off heat)
• 1 tbsp pure coconut aminos (replaces white sugar for subtle sweetness balance)
• 0.5 cup fresh cilantro leaves and green scallions, roughly chopped
• 1 tbsp unrefined chili oil or crushed red pepper flakes (for drizzling)

Step-by-Step Instructions

1. Infuse the Aromatic Broth (Steeping Invariant): In a large 4-quart pot or Dutch oven, combine chicken bone broth, coconut milk, bruised lemongrass pieces, sliced galangal/ginger, torn kaffir lime leaves, crushed Thai chilies, and smashed garlic. Bring to a gentle boil over MEDIUM-HIGH heat. Reduce heat to MEDIUM-LOW, cover, and simmer for 10 minutes to allow the essential herbal oils to deeply infuse the coconut broth.
2. Add Mushrooms & Shallots: Add sliced shiitake mushrooms and sliced shallots to the simmering aromatic broth. Cook for 3 minutes until mushrooms become tender.
3. Poach Chicken (Tender Poaching Invariant): Gently slide sliced chicken breast strips and halved cherry tomatoes into the simmering soup. Simmer on MEDIUM-LOW for 5 to 6 minutes until chicken is completely cooked through, opaque, and succulent (do not boil rapidly, which can toughen white chicken meat).
4. Season with Umami & Citrus Balance: Remove pot from heat. (Note: Lemongrass, galangal slices, and lime leaves are traditionally left in the pot for presentation and ongoing flavor, but are not meant to be chewed). Stir in the Red Boat fish sauce, coconut aminos, and fresh lime juice. Taste broth and adjust: add more lime juice for sour brightness, fish sauce for savory saltiness, or chilies for heat.
5. Ladle & Garnish: Ladle steaming hot soup into 4 wide bowls. Top generously with fresh cilantro leaves, sliced green scallions, lime wedges, and a swirl of spicy chili oil. Serve immediately!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Lemongrass contains citral and geraniol, two natural terpenes with potent antimicrobial and digestive-soothing properties. Galangal and ginger supply bioactive gingerols that downregulate inflammatory NF-kB pathways. Full-fat coconut milk provides medium-chain lauric acid to support immune mucosal defense.

Frequently Asked Questions