Nut-Free Tom Kha Gai

Dive into the vibrant, aromatic world of Thai cuisine with this Nut-Free Tom Kha Gai, a soothing and creamy chicken coconut soup that's bursting with authentic flavors. Perfect for those seeking allergen-friendly options, this recipe skips nuts without compromising on taste, highlighting the fresh and fragrant ingredients that define this classic dish. Galangal, lemongrass, and kaffir lime leaves infuse the broth with citrusy undertones, while tender chicken slices, earthy mushrooms, and juicy cherry tomatoes create a hearty, satisfying meal. Balanced with fish sauce, lime juice, and a hint of chili paste, this comforting soup is ready in just 35 minutes and perfect for family dinners or weeknight indulgence. Garnish with fresh cilantro and optional Thai bird chilies for a finishing touch that enhances both flavor and presentation. Enjoy the richness of Thai cuisine in an easy, nut-free way!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Chicken breast (sliced thinly)
• 800 milliliters Chicken broth (unsalted)
• 400 milliliters Full-fat coconut milk
• 30 grams Galangal (sliced thinly)
• 2 Lemongrass stalks (bruised and cut into 2-inch pieces)
• 4 Kaffir lime leaves (torn into large pieces)
• 150 grams White or brown mushrooms (sliced)
• 100 grams Cherry tomatoes (halved)
• 3 tablespoons Fish sauce
• 3 tablespoons Lime juice (freshly squeezed)
• 1 teaspoon Sugar
• 1 teaspoon Chili paste (optional, adjust to taste)
• 2 tablespoons Fresh cilantro (for garnish)
• 2 Fresh Thai bird chilies (sliced, optional for heat)

Directions

Step 1

Prepare the galangal, lemongrass, kaffir lime leaves, mushrooms, and other fresh ingredients as specified in the ingredients list.

Step 2

In a large pot, bring the chicken broth to a gentle boil over medium heat.

Step 3

Add the galangal slices, bruised lemongrass stalks, and torn kaffir lime leaves. Let these aromatics simmer for 5-7 minutes to infuse the broth with their flavor.

Step 4

Lower the heat and stir in the coconut milk. Avoid bringing the mixture to a vigorous boil, as this can cause the coconut milk to curdle.

Step 5

Add the chicken slices to the pot and let them cook gently in the broth for about 5-7 minutes, or until fully cooked and tender.

Step 6

Add the sliced mushrooms, cherry tomatoes, and fish sauce to the soup. Cook for another 3-4 minutes, until the mushrooms soften.

Step 7

Stir in the lime juice, sugar, and optional chili paste. Adjust the seasoning by adding more fish sauce, lime juice, or chili paste based on your taste preferences.

Step 8

Remove the pot from heat and discard the lemongrass stalks, galangal, and kaffir lime leaves (if desired).

Step 9

Ladle the soup into serving bowls. Garnish with fresh cilantro and sliced Thai bird chilies for added heat, if desired.

Step 10

Serve hot and enjoy your nut-free Tom Kha Gai!

Nutrition Facts

Serving size	2219.5 grams (2219.5g)

Amount per serving	% Daily Value*
Calories	1912

Total Fat 113.10g	145%
Saturated Fat 89.80g	449%
Polyunsaturated Fat 0.00g
Cholesterol 320mg	107%
Sodium 4447mg	193%
Total Carbohydrate 102.00g	37%
Dietary Fiber 13.20g	47%
Total Sugars 26.60g
Protein 147.90g	296%

Vitamin D 20IU	99%
Calcium 349mg	27%
Iron 34mg	189%
Potassium 4876mg	104%

*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.

Source of Calories

Fat: 50.5%

Protein: 29.3%

Carbs: 20.2%