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The Chefs at Intercontinental Ko Samui, Thailand teach us to make an Allergy Free and AIP version of Tom Kha Gai, a delicious chicken soup in coconut milk.

Ambra Torelli
Course Allergy Friendly
Cuisine Thai
Servings 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


  • Heat up a large pot, crush the coriander root and put in the pot together with the coconut milk.
  • Add in the lemongrass, galangal, shallot, kaffir lime leaves and boil for 7 minutes.
  • Add in the salt, mushrooms and the chicken cut in bite sized pieces and boil for 6 more minutes.
  • Remove the pot from the heat, squeeze in the fresh lime (adding it while it boils would turn the dish bitter) and serve.
  • To decorate, top your Tom Kha Gai with a sprig of Coriander Leaves and a couple slices of chili.