Gluten-Free Thai Chicken Coconut Soup – Tom Kha Gai

Ingredients:

2 cups gluten-free chicken broth
1 can (13.5 ounces) gluten-free coconut milk
1 pound boneless chicken thighs or breasts, thinly sliced
2-3 slices of galangal (or ginger if unavailable)
2-3 stalks lemongrass, cut into 2-inch pieces and smashed
3-4 kaffir lime leaves, torn into pieces
2-3 Thai bird's eye chilies, smashed (adjust to your spice preference)
8-10 button mushrooms, sliced
2-3 tablespoons fish sauce (make sure it's gluten-free)
Juice of 2-3 limes
Fresh cilantro leaves, for garnish (optional)

Instructions:

In a pot, combine the gluten-free chicken broth, gluten-free coconut milk, galangal (or ginger), lemongrass, kaffir lime leaves, and Thai bird's eye chilies.

Bring the mixture to a boil over medium-high heat and let it simmer for about 5-7 minutes to infuse the flavors.

Add the sliced chicken to the pot and cook for 5-7 minutes until the chicken is cooked through.

Stir in the sliced button mushrooms and cook for an additional 2-3 minutes until they are tender.

Season the soup with fish sauce and lime juice. Adjust the flavors to your liking by adding more fish sauce or lime juice as needed.

Remove the pot from heat and discard the galangal (or ginger), lemongrass, kaffir lime leaves, and Thai bird's eye chilies.

Ladle the gluten-free Thai Chicken Coconut Soup – Tom Kha Gai into serving bowls.

Garnish with fresh cilantro leaves for added flavor and freshness, if desired.

Serve your delicious and gluten-free Thai Chicken Coconut Soup hot as a creamy and aromatic appetizer or as part of a meal. Enjoy the rich and zesty flavors of this classic Thai soup!