Tom Kha Gai is a Thai coconut soup made with bone broth and coconut milk. It’s packed with nutrients and is the perfect warm treat for cool fall days. This Gluten Free Tom Kha Gai soup is made from wholesome ingredients like lemongrass, ginger, and curry paste.
Tom Kha Gai Soup for an Easy Weeknight Dinner
This recipe is great for an easy, cozy weeknight dinner. This one-pot meal is made completely in an instant pot, but can also be made in a slow cooker or over the stove. Made with real food ingredients, including ginger, onion, galangal, curry paste, and bone broth, this warm and delicious soup is a delicious and healthy dinner option.
What You’ll Need for this Tom Kha Gai Recipe
- Onion – use yellow or white onions
- Garlic – freshly minced is best, but pre-minced will work
- Galangal – galangal can be found at your local asian market, substitute ginger if you can’t find it
- Lemongrass – lemongrass can be found at your local asian market
- Red Thai Curry Paste – always check that the curry paste is gluten free (I use Maesri brand)
- Chicken Broth – homemade or store bought
- Coconut Milk – use full-fat for best results (I use Chaokoh)
- Chicken Breast – use boneless, skinless (see substitutions for vegan/vegetarian below)
- Cremini Mushrooms – pre-sliced mushrooms make this even easier
- Brown Sugar – use organic if possible, substitute honey if needed
- Fish Sauce – always check that the fish sauce is gluten free (I recommend Mega Chef or Red Boat)
- Lime Juice – use fresh lime juice + slices for serving
- Green Onions – separate white and green parts
- Cilantro – add freshness to the soup by topping with cilantro
Where to Buy Ingredients for this Recipe:
This recipe is full of naturally gluten free ingredients that pack in flavor. Everything you’ll need for this recipe can be found at your local asian market! I prefer purchasing them here (as opposed to online) because they are much more affordable. See my recommended brands above.
This Gluten Free Tom Kha Gai Recipe Can Be Made:
- Corn Free – it naturally already is!
- Dairy Free – it naturally already is!
- Gluten Free – it naturally already is
- Peanut Free – it naturally already is!
- Soy Free – it naturally already is!
- Tree Nut Free – it naturally already is!
- Vegan – substitute tofu for chicken & add in with coconut milk
- Vegetarian – substitute tofu for chicken & add in with coconut milk
How To Cook Tom Kha Gai in a Slow Cooker:
Add onion, garlic, galangal, lemongrass, red curry paste, white parts of green onions, chicken broth, and chicken to a slow cooker. Stir broth until curry paste is well incorporated. Cover with lid and cook for 6 hours or until the chicken is shreddable.
How To Reheat Gluten Free Tom Kha Gai:
From fridge – ladle a serving (or two) into a small sauce pan. Cover, and heat over medium heat until warmed through. Top with cilantro and serve with a lime wedge.
How to Keep This Gluten Free Tom Kha Gai Recipe Celiac Safe:
- Double check that the curry paste is gluten free. Learn more about how to read nutrition labels in this article. All of the ingredients used in this recipe (except the curry paste) are naturally gluten free.
- Be sure to wash all of the dishes properly (using a dishwasher or the two-step method) before preparing the food.
Pressure Cooker Tom Kha Gai (Gluten Free)
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Measuring Cups
- Pressure Cooker
Ingredients
- ½ yellow onion (sliced)
- 2 cloves garlic (chopped)
- 2 inch galangal (thinly sliced (sub ginger))
- 1 lemongrass stalk (outer layers removed, pounded, and cut into 2-inch pieces)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 2 13.5 oz cans full-fat coconut milk
- 1 lb chicken breasts (boneless, skinless)
- 8 ounces cremini mushrooms (sliced)
- 2-3 tablespoons brown sugar
- 1-2 tablespoon fish sauce
- 1-2 tablespoon lime juice
- 3 green onions (thinly sliced)
- cilantro fresh (chopped, for garnish)
- salt and pepper (to taste)
Instructions
- Add onion, garlic, galangal, lemongrass, red curry paste, white parts of green onions, chicken broth, and chicken to a pressure cooker. Stir broth until curry paste is well incorporated. Cover with lid.
- Cook on high pressure for 8 minutes per pound of chicken. Release the pressure using the quick release or allow it to naturally release.
- Remove the galangal and lemongrass. Discard.
- Gently shred the chicken with two forks.
- Turn the pressure cooker onto saute mode. Add in coconut milk, and mushrooms. Cook for a few minutes until mushrooms are soft and soup is heated through.
- When the soup is finished cooking, add 1 tablespoon each fish sauce and lime juice. Stir and add more to taste. Top with fresh cilantro and serve with jasmine rice or rice noodles.
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