Tom Yum Gai GF/DF

Benefits: immune boosting and gut healing.


  • 2 tablespoons coconut oil
  • 1/2 cup chopped red onion
  • 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces – or 8 ounces extra-firm organic sprouted tofu, pressed, drained and cut into 1/2-inch pieces
  • 6 slices fresh peeled ginger (approximately 1 inch in diameter and 1/8 inch thick)
  • 2 stalks lemongrass, cut diagonally 2 inches long, trimmed and bruised
  • 4 cups fresh chicken stock or vegetable stock
  • 3 tablespoons fish sauce
  • 6 fresh kaffir lime leaves, slightly broken
  • 1- 2 teaspoons coconut syrup
  • 1/4 teaspoon crushed red pepper flakes
  • 2 small tomatoes, cut into wedges
  • handful of straw mushrooms
  • 1/4 cup lime juice
  • 1/2 cup chopped coriander


In a large saucepan, place oil over medium heat and add onion, chicken or tofu, ginger and lemongrass; cook, stirring frequently, about 5 minutes or until onion is translucent.

Stir in broth, fish sauce, kaffir lime leaves, syrup, crushed red pepper flakes.  Bring to a boil.

Reduce heat to medium-low, cover and simmer 10 minutes.  Add tomatoes and mushrooms.  Return to a simmer and cook 3 minutes longer or until heated through.

Remove from heat and stir in lime juice and cilantro.  If desired, remove and discard ginger, lemongrass and lime leaves before serving.

Dairy Free, Gluten Free, Recipes