Gluten-Free Tom Kha Gai (Thai Coconut Chicken Soup)

Tom Kha Gai is the Thai soup that feels like a hug and, for once, asks almost nothing of a coeliac. The name literally means “boiled galangal chicken”: coconut milk simmered with galangal, lemongrass and kaffir lime, then poached chicken, mushrooms, and a finish of lime and fish sauce. No wheat, no soy sauce, no roux. Two small label checks — fish sauce and chicken stock — stand between you and a completely safe bowl.

Gluten-Free Tom Kha Gai (Thai Coconut Chicken Soup)

Creamy, sour and bright Thai coconut soup with galangal, lemongrass, chicken and mushrooms. Naturally free of wheat and soy sauce — just choose a gluten-free fish sauce and stock and it is one of the safest Thai dishes a coeliac can make.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Course: Main Course, Soup, Starter

Cuisine: Thai

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 300 g chicken breast sliced
• 400 ml coconut milk
• 250 ml gluten-free chicken stock see notes
• 3 slices galangal
• 2 stalks lemongrass bruised
• 3 kaffir lime leaves
• 150 g mushrooms sliced
• 2 tbsp gluten-free fish sauce see notes
• 2 tbsp lime juice
• Chilli and fresh coriander to garnish

Method

 

1. Build the broth: Bring the coconut milk and GF chicken stock to a gentle simmer with the galangal, lemongrass and kaffir lime leaves. Simmer 5–7 minutes to infuse.
2. Add chicken + mushrooms: Slip in the sliced chicken and mushrooms and cook 6–8 minutes, until the chicken is cooked through and the mushrooms are tender.
3. Season & finish: Off the boil, stir in the GF fish sauce and lime juice; taste and adjust the chilli. Garnish with chilli and coriander. The galangal, lemongrass and lime leaves are left in for flavour but not eaten.

Notes

Coeliac notes
• Fish sauce is the first check — most is just anchovy, salt and sugar, but some brands add wheat or unspecified flavourings; use one labelled gluten-free.
• Stock is the second — cubes and powders often contain wheat or barley; use a gluten-free one or make your own.
• Soy sauce does not belong here — and that is the point. Authentic Tom Kha Gai uses no soy sauce, which makes it one of the safest Thai orders. If a recipe adds it, it must be a certified gluten-free tamari, never wheat-based soy sauce.
• Veggie swap: firm tofu + GF vegetable stock.
• Store up to 2 days; reheat gently without a hard boil (coconut milk can split). When a label is unclear, treat it as "not for me".

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