Tom Kha Gai

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Winter IS here. It is settled in and not in a hurry to move on. I generally have quite the struggle staying positive and happy during the winter months. Rather than spend these cold, overcast months depressed and binge watching “The Great British Baking Show” on Netflix, I am doing my best to create the most Hygge winter yet.

If you haven’t heard of Hygge (pronounced hew-ga), it is a Danish/Norwegian word for “cozy”. It incorporates all things cozy: candles, epsom salt and lavender baths, blankets, warm socks, soft sweaters, crackling firewood, etc. Thanks to YouTube, I can have a faux fireplace playing for 10 hours straight.

This Tom Kha Gai recipe is sure to give you all the Hygge feels to get you through this winter. If you’re needing a bit of healing after the holidays add bone broth rather than chicken stock. Get those extra nutrients including L-Glutamine and collagen to support the repair of the gut. I sent this to a friend who was in the midst of a Crohns flare up. The ginger and turmeric are both anti-inflammatory agents to provide relief to any irritation in the digestive system.

I hope that you will be inspired by this recipe to create a healing and Hygge season for yourself. Cozy wishes to you my friend!

5.0 from 5 reviews
AIP Tom Kha Gai
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Thai
Serves: 6-8
  • 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
  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.
  4. Discard the ginger and lemongrass bits.
  5. Add chicken and mushrooms. Simmer for 10 minutes or until chicken is fully cooked.
  6. Remove from heat and add coconut milk, lime juice, basil and cilantro. Serve warm.




About Kelsey McReynolds

Kelsey McReyonlds is the owner of and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Mary says

    Yes! I’m so happy you made this. I’ve been craving Thai food for so long but have many sensitivities to traditional curries. Thank you so much, and I’m going to try making this as soon as possible!

  • Colleen says

    This looks delicious. Can you freeze this?

    • Cari says

      Yes you totally can freeze it! I’ve done it several times and there is no discernible difference.

  • Eileen says

    Thanks for this delicious, warming recipe. This was dinner tonight, so good! I didn’t bother to take the ginger pieces out though, really doesn’t seem necessary.

  • Jill says

    This is unbelievable. My husband said it was the best soup he’d ever eaten. My daughter said chicken noodle is still her fave but this is #2. Not bad. I made it soupier so that people didn’t see it as a curry and ask for rice. 🙂

  • Julie says

    This. Was. AMAZING! Seriously, one of my favorite soups ever – AIP or not. I think next time I’ll double the mushrooms, and add VERY thinly sliced white sweet potato & some scallions to make it a little more hearty. The flavor profile is so different from most AIP recipes I’ve tried.

  • Kathleen Moon says

    Can you make this in a slow cooker. Would you cook on low or high and for how many hours?

  • Zoe N says

    This recipe is so delicious. My non AIP family loved it too!

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