Benjarong-Style Tom Kha Gai

This version swaps commercial thickeners and refined sugars for full-fat organic coconut milk and minimally refined sweeteners.

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Ingredients

  • 1.5 lbs organic chicken breast, thinly sliced
  • 2 cups full-fat organic coconut milk (minimally processed)
  • 1 cup organic vegetable broth
  • 3 stalks lemongrass, bruised and tied in a knot
  • 1 inch fresh galangal root, sliced
  • 4 cloves garlic, smashed
  • 1 inch fresh ginger, sliced
  • 2 bird's eye chilies, seeded and minced
  • 1 cup fresh oyster or shiitake mushrooms, sliced
  • 2 tbsp organic fish sauce (or coconut aminos)
  • 1 tsp organic honey
  • 3 kaffir lime leaves, torn
  • Juice of 1 organic lime
  • Fresh cilantro for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Combine coconut milk, vegetable broth, lemongrass, galangal, ginger, and garlic in a large pot.
  2. Bring to a gentle simmer over medium heat, avoiding a rolling boil.
  3. Add sliced chicken, mushrooms, and chilies to the pot.
  4. Simmer for 10–12 minutes until the chicken is opaque, tender, and cooked through (165°F).
  5. Stir in fish sauce (or coconut aminos) and honey. Simmer for 2 minutes.
  6. Remove from heat and stir in kaffir lime leaves and fresh lime juice.
  7. Remove the lemongrass knot and galangal slices (or advise diners to eat around them), then serve immediately, garnished with fresh cilantro.

FAQ

Is this version of Tom Kha Gai gluten-free?

Yes, this recipe uses no gluten-containing ingredients and can be made gluten-free with careful handling of kitchenware.

Can I substitute the chicken with a plant-based protein while keeping it authentic?

While not traditionally vegetarian, you could use cooked firm tofu or seitan as a substitute. However, note that this alters the authentic flavor profile somewhat.

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