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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!
- 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
- In a large stock-pot, sauté coconut oil, shallots, and garlic on medium-high heat.
- Once the shallots are translucent, add broth, coconut aminos, lemon grass, ginger, turmeric and salt.
- Bring to a boil and the bring temperature down to medium-low. Steep for 25 minutes.
- Discard the ginger and lemongrass bits.
- Add chicken and mushrooms. Simmer for 10 minutes or until chicken is fully cooked.
- Remove from heat and add coconut milk, lime juice, basil and cilantro. Serve warm.
8 comments
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!
This looks delicious. Can you freeze this?
Yes you totally can freeze it! I’ve done it several times and there is no discernible difference.
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.
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. 🙂
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.
Can you make this in a slow cooker. Would you cook on low or high and for how many hours?
This recipe is so delicious. My non AIP family loved it too!