Last Updated on May 26, 2021 by Renee’
AIP Friendly, Paleo, Whole 30, Keto, Gluten-Free, Dairy-Free
One of my daughter’s favorite soups is Tom Kha Gai (Coconut Chicken Soup). We go to a local restaurant & they will make it gluten-free. But, as usual, I still don’t know how clean the other ingredients are, so I came home & researched several recipes on Pinterest & this is my Paleo Coconut Chicken Soup version that I came up with.
I haven’t tried this in the Instant Pot or Slow Cooker, but I’m sure it would be fine depending on your schedule! I will have to try it next time & update!
Ingredients:
- 1 lb. of organic chicken cubed
- 2-3 Tbs. EVOO
- 2 cans of coconut milk
- 2 cans or 1 quart of chicken bone broth (learn how to make it here)
- 1 stalk of lemongrass -cut, peeled
- 2 Tbs. red curry paste (leave out for AIP)
- juice of 2 limes or 2 Tbs. of lime juice
- 2-3 Tbs. fish sauce
- 1 in. piece of ginger minced or sliced or 1 tsp. ginger powder
- 1 sm pkg of mushrooms thinly sliced or 1 can of organic mushrooms
- sea salt to taste
- fresh chopped cilantro (for garnish)
- scallion (optional for garnish)
- cayenne powder to taste (optional) leave out for AIP
Directions:
- Heat pan over medium heat. Add EVOO and chicken and sauté for to 2 to 3 minutes. Salt slightly
- In a pot, bring coconut milk & bone broth to a simmer over medium heat. Whisk to break up milk.
- Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional), red curry paste, and lemongrass.
- Lower heat & simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes.
- Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over cauliflower “rice”.
*Scroll down for printable recipe & tips.
Tips:
- To slice the mushrooms thin, you can use a mandoline slicer like this.
- Lemongrass: First, peel the outer layers (they look like corn husks). Then with the back of your knife or a rolling pin, smash the lemongrass. Then, cut into quarters.
- If you want it more nutrient-dense, throw in a handful of spinach or some chopped broccoli.
More Soup Recipes:
- Hamburger “Fauxtato” Leek Soup
- Hamburger Purple Cabbage Soup
- Paleo Cauliflower Leek Soup
- Paleo AIP Cream of Broccoli Soup
- Paleo Unstuffed Cabbage Roll Stew
- Easy Paleo Beef Chili
- Zuppa Toscana
- Chicken Pot Pie Soup
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Paleo Coconut Chicken Soup
Ingredients
- 1 lb. of organic chicken cubed
- 2-3 Tbs. EVOO
- 2 cans of coconut milk
- 2 cans or 1 quart of chicken bone broth (learn how to make it here)
- 1 stalk of lemongrass -cut, peeled & smashed or a few drops of lemongrass essential oil
- 2 Tbs. red curry paste
- juice of 2 limes or 2 Tbs. of lime juice
- 2-3 Tbs. fish sauce
- 1 in.of ginger minced or sliced or 1 tsp. ginger powder
- cayenne powder to taste (optional)
- 1 sm pkg of mushrooms or 1 can of organic mushrooms
- sea salt to taste
- fresh chopped cilantro (for garnish)
- scallion (optional for garnish)
Instructions
- Heat pan over medium heat. Add in EVOO and chicken and sauté for to 2 to 3 minutes. Salt slightly
- In a pot, bring coconut milk and chicken bone broth to a simmer over medium heat. Whisk to break up milk.
- Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder (optional), red curry paste and lemongrass.
- Lower heat & simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes.
- Remove Lemongrass Stalks
- Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over cauliflower "rice".
Notes
*To slice the mushrooms thin, you can use a mandoline slicer.
*Lemongrass: First, peel the outer layers (they look like corn husks). Then with the back of your knife or a rolling pin, smash the lemongrass. Then, cut into quarters.
*If you want it more nutrient dense, throw in a handful of spinach or some frozen broccoli.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Red Boat Premium Fish Sauce, 500 ml (17 oz.) -
Thai Kitchen Red Curry Paste, 4 oz, 2 pk -
Anthony's Organic Ground Ginger Root, 1lb, Gluten Free, Non GMO, Keto Friendly -
Pacific Foods Organic Bone Broth, Original Chicken, 8-Ounce Cartons, 12-Pack -
Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Ounce Cans (Pack of 12) -
OXO Good Grips Chef's Mandoline Slicer 2.0
This looks tasty. I should add to our menu plan for next week.
It is! Let me know what you think!
Just made this in my instant pot and it is so amazing! I cooked it for 30 minutes and would recommend leaving out the coconut milk and the mushrooms after pressure cooking so they don’t get too mushy and the coconut milk will curd. I added carrots and cabbage to it. This was so delicious and easy. Thanks for the great recipe.
Hi Nicki, Thanks so much for the comment. So glad this worked in the instant pot for you. I agree to leave the coconut milk & mushrooms out until after the pressure is released. Love the idea of adding carrots & cabbage. I’m all about getting as much nutrition in as possible!
Used this recipe and made in the instant pot. Turned out really good! Thanks.
Awesome! How long did you cook it in the instant pot?
I made this tonight, with a few adjustments, and it was absolutely delicious!
Hi Kate, Thank you so much for your comment. Please let us know your adjustments. I always welcome any tips or changes. I love trying different ways myself.
You left out red curry paste in the directions. When do you put it in?
Hi Katie, Wow, I had not noticed that. Thanks for pointing it out. I have corrected it now. I hope you enjoy!