Thai Chicken Soup For The AIP Soul


You know what I love?  I mean I know that I say I "super love" or "super heart" or "love, love, love" stuff all the time, so I'm sure it is hard to narrow it down, but I really do love ethnic foods.  I especially like African and Southeast Asian flavors.  You know, like some Ethiopian dishes or just about anything Indian.  I also really like the flavors and combinations of Thai food.  Here's the rub though, AIP and those foods just don't go together very well.  There is LOTS of nightshade based spice, for one thing.  Not to mention seed based spice and peanuts and soy and . . .

One soup I really enjoyed in my pre-AIP life was Tom Kha Gai, which is a Thai chicken coconut soup.  It is slightly creamy and has tons of interesting flavor, one of which is a spicy chili.  I decided to create a version of this soup that would meet AIP standards and still be very flavorful, despite missing that distinctive chili.  Here's my recipe, complete with pictures!!  If you love ethnic foods too and this recipe meets your need for something exotic, tell me about!  I'd love to know what you think.

Tom Kha Gai for AIP 

  • approx. 2 stalks fresh or dry lemongrass - see step 2 photo
  • 1 1" piece of ginger, peeled & chopped - see step 3 photo
  • 1 lime, juiced & peel grated - see step 4 photo
  • 6 cups chicken broth (see recipe below)
  • 1 cup shiitake mushrooms, chopped - see step 5 photo
  • 1 can coconut milk
  • 2 Tbsps fish sauce (I used gluten-free Red Boat Fish Sauce)
  • 1 tsp honey - see step 6 photo
  • 2 cups spinach -see step 7 photo
  • Cilantro

If using fresh lemongrass cut into smaller sections.  Bring lemongrass, ginger, lime, and broth to a boil in a large pot.  Reduce to simmer for 10 minutes.  Strain broth into a clean pot.  Throw out solids (lemongrass, ginger, etc).  Add meat from the roasted chicken and mushrooms and bring to a simmer.  Simmer for 20 minutes.  Stir in coconut milk, fish sauce, honey, and spinach. (See step 8 photo.)  Serve with cilantro and enjoy!!

Quick Chicken Broth

  • 1 whole chicken
  • Sea Salt, to taste
  • 3 bay leaves
  • 1 tsp basil

Roast chicken at 350 degrees for 1 1/2 to 2 hours, or until done.  Strip meat from bones, reserving for Tom Kha Gai soup, and throw carcass into a large pot.  Add filter water to completely cover, sea salt to taste (I usually add two teaspoons), three bay leaves, and one teaspoon basil.  Bring to a boil and then reduce to simmer, covered, for at least one hour.  (See step 1 photo.)  Strain into a clean pot.  Throw out solids (bones, cartilage, etc.).  Reserve six cups for Tom Kha Gai soup, store remainder in glass jars in the fridge.

Step 1: Make your homemade chicken broth.
Step 2: Add your lemongrass. I use dry lemongrass from Madagascar, since my husband travels there on business so often.
Step 3: Add your fresh ginger. This is one of my favorite flavors.
Step 4: Add your lime. This is a big part of the unique flavor of Tom Kha Gai.
Step 5: Add your shiitake mushrooms. My daughter loves them!
Step 6: Add your fish sauce (be careful about brands that are not gluten free), coconut milk, and honey. Reserve your cilantro for a dressing.
Step 7: Throw in spinach as a last step. This is not part of the traditional soup, but one way I like to add nutritious greens.
Step 8: All done! Delish!

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15 thoughts on “Thai Chicken Soup For The AIP Soul

  1. Jen A

    Thanks! My oldest is struggling so much with eating things that taste good while eliminating so many things that were staples in my cooking. Which means I struggle finding things to make that encourage her to eat.

  2. Sheryll Ziemer

    I couldn't find a logo for Pinterest so that I could pin this recipe for later.....Did I miss something?
    This looks amazing! And I have all of the ingredients!!!

    1. Angie Alt

      Post author

      I'm not on Pinterest yet, Sheryll, but you might have just convinced me that I need to get my rear in gear!! Thanks for reading!!

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  4. Karina

    I love you for this recipe!!! I just started AIP yesterday and we had this for dinner tonight and it was so delicious! Thank you 🙂

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  6. Sasha

    Just made the soup last night Angie-- it is fantastic! I couldn't really tell the difference between this and the spiced up traditional version at all. So nourishing and so flavorful!


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