Ingredients
Method
- 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.
- 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.
- 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 lowest-risk 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".
• 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 lowest-risk 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".