Thai Chicken and Rice (Tom Kha Style)

thai chicken tom kha style

If you have ever had Tom Kha soup at a Thai restaurant and wish you could recreate those flavors in a hearty meal that is gluten-free, wheat-free and dairy-free then I think you will enjoy this. Thai cuisine typically uses the lemongrass herb for the spring green flavor, but I found that a standard fresh parsley (that is found in almost every supermarket everywhere and sold for a mere buck) worked quite well as a substitute. The secret combination to unlock the tom kha flavor is coconut, chili powder, curry and sunbutter.

If you have a nut allergy and are not sure how you will react to coconut, replace the coconut milk with hemp milk.

If you have an allergy to dairy, check the coconut milk to make sure that is absolutely *always* dairy free. Cream of Coconut has diary, so be careful.

If you do not have coconut milk, you could use coconut oil as it stores at room temp for a very long time and a little goes a long way.

Because I can never be sure of whether coconut milk or cream of coconut is used to prepare thai dishes at restaurants, I just opt to stay home and cook. My son has a better time eating this flavorful dish rather than having to order bland foods at a restaurant because so many things on the menu are prepared in advance with ingredients he can’t have. And this is not hard to make, nor is it expensive. Here is how you do it.

If you don’t have any leftover rice, start making some as a matter of being the first thing you do when you start any meal where you want rice in it.

In a large deep skillet add:

2 pkg chicken tenders (about 1.5 pounds)

1 small yellow onions (or 1 large), cut in half and then sliced

Salt & pepper

Add water about halfway up and bring to boil, simmer, covered, while you prepare the flavor mix

To a small food processor, add the following:

1/2 bunch each of cilantro and parsley
1/2 tsp curry
2 Tbsp coconut oil
3 Tbsp Sunbutter
1 tsp chili powder
1/4 tsp sugar

enough water to blend

Remove lid from skillet and add the flavor mix, let simmer about 15 more minutes until liquid evaporates. Mix in some rice or serve the chicken on top of plain rice.

Top with cilantro, lime and salt to taste.

I think I will add red peppers next time.

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Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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