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AIP Tom Kha Gai


Recipe featured on AutoimmuneWellness.com


AIP Tom Kha Gai

PREP TIME 5 MINS | COOK TIME 40 MINS | TOTAL TIME 45 MINS


Recipe type: Dinner

Cuisine: Thai

Serves: 6-8


INGREDIENTS

  • 1 tablespoon coconut oil

  • ½ shallot, diced

  • 3 garlic cloves, crushed or minced

  • 3 lemongrass stalks (3-4 inches each)

  • 1 inch ginger, sliced

  • ¼ teaspoon ground turmeric

  • 8 cups chicken stock or bone broth

  • 3 tablespoons coconut aminos

  • 1 teaspoon salt

  • 1½ cups beech mushrooms or mushroom of choice

  • 3-4 boneless skinless chicken breasts, chopped

  • 1 cup cilantro, minced

  • ½ cup basil, chiffonade

  • 16 ounce can coconut milk

  • 1 small lime, juiced


INSTRUCTIONS

1. In a large stock-pot, sauté coconut oil, shallots, and garlic on medium-high heat.

2. Once the shallots are translucent, add broth, coconut aminos, lemon grass, ginger, turmeric and salt.

3. Bring to a boil and the bring temperature down to medium-low. Steep for 25 minutes.

Discard the ginger and lemongrass bits.

4. Add chicken and mushrooms. Simmer for 10 minutes or until chicken is fully cooked.

5. Remove from heat and add coconut milk, lime juice, basil and cilantro. Serve warm.



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