Allergy Free Tom Kha Gai from the Chefs at Intercontinental Ko Samui
Recipe Type: Allergy Friendly
Cuisine: Thai
Serves: 2
  • 150 gr Free Range Chicken Breast (boneless and skinless)
  • 250 ml Coconut Milk (canned)
  • 100 gr Straw Mushrooms (replaceable with Champignon mushrooms)
  • 30 gr Galangal, sliced
  • 30 gr Shallot, sliced
  • 1 stalk Lemongrass, sliced
  • 2 Kaffir Lime Leaves (broken)
  • 1 tsp Sea Salt
  • ½ Lime (juiced)
  • 1 Coriander Root (crushed)
  • 2 tbsp Fish Sauce (optional if not AIP)
  • 10 gr Palm Sugar (optional if not AIP)
  1. Heat up a large pot, crush the coriander root and put in the pot together with the coconut milk.
  2. Add in the lemongrass, galangal, shallot, kaffir lime leaves and boil for 7 minutes.
  3. Add in the salt, mushrooms and the chicken cut in bite sized pieces and boil for 6 more minutes.
  4. Remove the pot from the heat, squeeze in the fresh lime (adding it while it boils would turn the dish bitter) and serve.
  5. To decorate, top your Tom Kha Gai with a sprig of Coriander Leaves and a couple slices of chili.
Recipe by Honest Cooking at