Tom Kha Gai
Author: Marla Hingley
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
  • 2 cups GF chicken broth
  • 4 fresh kafir leaves or fresh basil leaves, torn
  • 2” piece of lemongrass, bruised
  • 1” piece of ginger, peeled and thinly sliced
  • 4 Tbsp GF fish sauce
  • 4oz chicken breast, diced
  • ¾ cup canned coconut milk
  • 2-4 whole red Thai chilies, to taste
  • 2 Tbsp lime juice
  • Salt to taste
  • Fresh cilantro, garnish
  1. In a large pot combine the first 5 ingredients and bring to a boil. Add the chicken, coconut milk and chilies, simmer for 10 minutes or until chicken if fully cooked.
  2. Stir in the lime juice and season to taste with salt. Remove lemongrass and ginger to serve.
Recipe by Gluten Free Club at