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Tom kha gai Thai coconut chicken soup for Full GAPS

Tom Kha Gai Thai Coconut Chicken Soup for Full GAPS

Gentle stovetop Thai coconut chicken soup with homemade meat stock and coconut milk, lemongrass, ginger, lime, vegetables, fish sauce, and coconut aminos.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Dish, Soup
Cuisine: GAPS, Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups completed homemade chicken meat stock
  • 3 lb boneless skinless chicken thighs
  • 4 tsp sea salt use less only when the completed stock is already salted
  • 1 stalk fresh lemongrass
  • 4 cups sliced GAPS vegetables zucchini, mushrooms, and celery
  • 15 oz homemade full-fat coconut milk measured by weight
  • 3 green onions sliced
  • 1 lime juiced
  • 3 tbsp fresh ginger minced or grated; choose this or ground ginger below
  • 2 tsp pure ground ginger use only when omitting fresh ginger
  • 2 tbsp coconut aminos simple ingredient list
  • 1 tbsp traditional fermented fish sauce fish or anchovies, sea salt, and water only
  • 1 tbsp natural honey optional, up to this amount
  • 1/4 cup fresh cilantro or mint for garnish
  • 8 oz fresh cucumber optional, diced for serving

Equipment

  • Le Creuset Classic Stainless Steel Stockpot 10-quart, or another large GAPS-compatible stainless pot with lid
  • Digital kitchen scale
  • Glass measuring jug
  • Stainless-steel chef’s knife and paring knife
  • Wooden cutting board for cooked chicken
  • Tongs and slotted spoon
  • Ladle

Method
 

  1. Prepare and measure every ingredient. Cut off and keep the lemongrass top. Peel the bottom 3 inches to the pale core, trim the bulb end, and smash the tender bottom piece. Slice the vegetables and set out the finishing ingredients.
    Measured tom kha gai ingredients with Le Creuset stainless stockpot
  2. Put the chicken meat stock, chicken thighs, sea salt, both lemongrass pieces, and ground ginger if using it into the stockpot. Bring to a bare simmer, lower the heat, cover, and cook gently for 20 minutes.
  3. Remove the lid, add the sliced vegetables, and keep the same quiet simmer for 10 minutes. The zucchini should soften without collapsing, mushrooms should darken, and celery should keep its shape.
    Chicken and vegetables gently simmering with lemongrass
  4. Lift the chicken to a clean wooden board and cut the thickest piece to verify it is opaque throughout. Cut all chicken into bite-size pieces. Remove and discard both lemongrass pieces.
  5. Return the chicken to the pot and turn off the heat. Stir in the homemade coconut milk, green onions, lime juice, fresh ginger if using it, coconut aminos, fish sauce, and optional honey. Warm through without returning the soup to a simmer.
  6. Ladle into bowls and garnish with cilantro or mint. Add the optional diced fresh cucumber at the table.

Notes

  • Full GAPS: Use after every named ingredient is introduced and tolerated.
  • Meat stock: Use completed homemade chicken meat stock, not bone broth or plain thigh-simmering water.
  • Stovetop only: Keep a bare simmer; this card does not use a pressure cooker.
  • Storage: Refrigerate sealed in glass up to 2 days and reheat gently without simmering.

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