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AIP Tom Kha Gai (Paleo, Whole30, Keto)

AIP Tom Kha Gai
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A creamy, aromatic Thai Coconut Chicken Soup made AIP, Paleo, Whole30, and Keto-friendly. This comforting dish is packed with tender chicken, fresh veggies, and vibrant flavors of lemongrass, ginger, and lime.

Ingredients

Scale
  • 5 cups water
  • 3 lbs boneless, skinless chicken thighs
  • 4 cups sliced veggies (zucchini, mushrooms, celery)
  • 8 oz canned water chestnuts (optional; omit for Keto)
  • 1 can (15 oz) full-fat coconut milk
  • 3 green onions, sliced
  • Juice of 1 lime
  • 3 tbsp fresh ginger (minced or grated) or 2 tsp dried ginger powder
  • 2 tbsp coconut aminos
  • 1 tbsp + 1 tsp sea salt
  • 1 tbsp fish sauce (Red Boat brand recommended)
  • 1 tbsp coconut sugar (or stevia/low-carb sweetener for Keto)
  • Lemongrass essential oil (2 drops) or 1 stalk fresh lemongrass
  • Fresh cilantro or mint for garnish

Instructions

Instant Pot Method:

  1. Add water, chicken thighs, veggies, lemongrass (if using), and sea salt to the Instant Pot. If using dried ginger powder, add it now. Secure the lid and close the steam valve.
  2. Select the “Stew” setting and set the timer to 15 minutes. Once cooking is complete, allow natural pressure release for about 45 minutes or carefully perform a quick release.
  3. Remove chicken with tongs and chop into bite-sized pieces. Return to the pot.
  4. Stir in coconut milk, green onions, lime juice, fresh ginger (if not using powder), coconut aminos, fish sauce, coconut sugar (or sweetener), and lemongrass essential oil if using. Mix well.
  5. Serve hot and garnish with fresh cilantro or mint.

Stovetop Method:

  1. In a stockpot or saucepan, combine chicken thighs with water and sea salt. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook for about 20 minutes. If using fresh lemongrass or dried ginger powder, add them now.
  2. Add veggies and cook uncovered for another 10 minutes until tender. Remove chicken with tongs and chop into bite-sized pieces before returning it to the pot.
  3. Stir in coconut milk, lime juice, fish sauce, coconut sugar (or sweetener), and remaining ingredients. Mix well and adjust seasoning as needed. Serve hot with garnishes.

Notes

Serving Suggestions:

Serve in bowls topped with fresh cilantro or mint alongside cauliflower rice or a light cucumber salad for a complete meal.

Tips & Tricks:

  • Don’t boil the soup after adding coconut milk to avoid curdling. Keep it at a gentle simmer.
  • Bruise fresh lemongrass stalks before adding them to release their oils.
  • Adjust lime juice and fish sauce to your taste for perfect flavor balance.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until warmed through—avoid boiling to maintain the soup’s creamy texture.

Find it online: https://easyrecipeacademy.com/aip-tom-kha-gai/