Tom Kha Gai

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

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 1 reviews
AIP Tom Kha Gai
 
Prep time
Cook time
Total time
 
Author:
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.
  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 www.ElsiMae.com 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!

3 comments

  • 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?

  • 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.

Leave a Comment

Rate this recipe: