Authetic Tom Kha Gai Soup (Coconut Chicken Thai Soup)

This Thai Coconut Chicken Soup is so amazing. Rich and creamy, tangy and salty with the perfect amount of sweetness, this soup is bursting with flavor and touches all the flavor points. The chicken is tender and the mushrooms are filling; it’s definitely a dish you’ll love!

This recipe for tom kha gai soup is perfect. Rich and creamy with a tangy and salty flavor, this soup is light but filling and bursting with deliciousness. It has options for Whole30, paleo, and vegan diets.

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Why We Love Tom Kha Gai Soup

So, if you’re looking for an amazing and incredibly delicious Thai coconut chicken soup recipe, look no further than this one right here. It’s perfect for a Whole30, or just a regular old day when you’re in the mood for something amazing.

The chicken is tender and juicy, and the mushrooms add a nice, earthy flavor. And the coconut milk gives it all a lovely creaminess that takes it over the top. Don’t forget the bright, green cilantro that takes the freshness to the next level. Trust me, you’re going to love this one!

Tom Kha Ingredients

  • 2 Tbs Coconut Oil
  • 1 Onion Sliced
  • 3 Chopped Garlic Cloves
  • 1 Red Jalapeno pepper sliced
  • 2 Inches of Sliced Ginger
  • 1/2 Stalk Lemongrass (pound to release flavor)
  • 1 Tbs Red Curry Paste
  • 5 Cups of Chicken Broth
  • 5 Cups of Coconut Cream or milk
  • 3 Shredded or sliced chicken breast
  • 10 oz. Chopped White Mushroom Caps
  • 2 Tbs of Coconut Sugar
  • 2 Tbs Fish Sauce
  • 3 Tbs Lime Juice
  • 3 Green Onions
  • Large handful of Cilanrto

Tom Kha Cooking Instructions

  1. In a pot, cook the onion, garlic, jalapeno/chile pepper, galangal/ginger, lemongrass and red curry paste over medium heat for 5 minutes until onions are softened. Add chicken broth and bring to a boil before reducing heat and simmering uncovered for 30 minutes.
  2. The recipe calls for straining out the aromatics, such as garlic, onions, lemongrass and ginger. The ingredients that are left include chicken breasts (or tofu or shrimp), mushrooms and coconut cream or milk. The dish is simmered until the chicken pieces are cooked through and then additional fish sauce, coconut aminos (or sugar) and lime juice is added to taste.
  3. Finish cooking the soup for a few minutes. Then serve the Tom Kha in your bowl of choice and garnish with sliced green onions and fresh cilantro.

Expert Chef Tips

Be sure to use coconut cream or milk in this recipe. Coco Lopez and coconut creamer are not the same as coconut cream/milk and will not work.

To add shrimp, simply stir in 1 pound of raw shrimp instead of chicken. The shrimp should be cooked through, pink, and no longer translucent when finished.

For a Whole30 version, use compliant chicken broth and 2 tablespoons of Coconut Aminos instead of Coconut Sugar.

For a vegan version, use vegetable stock and soy sauce (to taste) instead of fish sauce.

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