Best Tom Kha Gai Thai Coconut Chicken Soup

Tom Kha Gai, also known as Thai Coconut Chicken Soup, is one of the easiest and tastiest soups you’ll ever eat. It’s creamy and rich, yet tart and citrusy. This Tom Kha Gai recipe is the best and gluten-free, can also be easily made vegan, paleo, and whole30 friendly.

Tom Kha Gai, also known as Thai Coconut Chicken Soup, is one of the easiest and tastiest soups you'll ever eat. It's creamy and rich, yet tart and citrusy. This Tom Kha Gai recipe is the best and gluten-free, can also be easily made vegan, paleo, and whole30 friendly.

Tom Kha Gai Ingredients

Some of the ingredients in Tom Kha Gai Thai coconut chicken soup might be hard to come by if you don’t have an Asian market nearby or if your grocery store is lacking an Asian section. Here you will find some substitutes for the ingredients needed for this recipe that you may easily find already in your pantry.

  • Thai chiles – or a jalapeno pepper 
  • Galangal – is related to ginger but its flavor is sharper, spicier, and a bit more peppery, but if you can’t find it, ginger will do just fine.
  • Lemongrass – Usually found near the fresh produce/refrigerated aisle.
  • Red Thai curry paste – makes this soup come alive don’t skip on it
  • Coconut cream or milk – you want to use full fat for this recipe
  • Brown sugar – enhances the coconut flavor. Can also sub for coconut sugar.
  • Thai fish sauce – adds saltiness
  • Lime juice – adds acidity and brightness

How to make Tom Kha Gai Thai Coconut Chicken Soup

  • In a large pot heat the coconut oil up then add in the sliced onions, garlic, jalapeno, ginger or galangal, lemongrass, and red curry paste. Stir for until the onions are soft – about 3-5 minutes. Pour in chicken broth and let it boil. Bring it down to a simmer for 25 minutes.
  • Strain or scoop out the lemongrass, ginger, garlic, and onions so the soup is easier to eat. Pour in the coconut milk or cream, mushrooms, and chicken. You can replace the chicken with tofu or shrimp.
  • Keep on a simmer until the chicken is cooked. Next add your fish sauce, brown sugar, and lime juice. Stir and taste – add a little more seasonings to your taste (fish sauce, brown sugar, or lime juice).
  • Let this simmer for a few minutes then serve with fresh cilantro, green onions, lime juice, or basil.
Tom Kha Gai Thai Coconut Chicken Soup

Vegan Tom Kha Gai Thai Coconut Chicken Soup

Easily make this Tom Kha soup vegan by:

  1. Using vegetable broth in place of chicken broth

2. Use tofu instead of chicken

3. Replace the fish sauce with soy sauce

Whole30 Tom Kha:

Use a sugar-free fish sauce, whole30 chicken broth, and replace the sugar with coconut aminos.

Tom Kha Gai Thai Coconut Chicken Soup lime red pepper mushrooms

What’s the difference between Tom Kha and Tom Yum soup?

Tom Kha Gai translates to “boiled galangal chicken”, it’s rich and creamy because of the coconut milk and fragrant spices. This is the type of soup that will comfort you. Tom Yum is made with broth and shrimp and known as a spicy soup.

Tom Kha Gai Thai Coconut Chicken Soup with lime

How to store Tom Kha Gai, Thai Coconut Chicken Soup

Store in an airtight container and keep it refrigerated for up for 3-5 days.

Freeze up to 3 months in a freezer-safe container. When you’re ready to thaw the soup out, let it defrost in the fridge overnight. Reheat on the stovetop or microwave.

Tom Kha Gai Thai Coconut Chicken Soup

Best Tom Kha Gai Thai Coconut Chicken Soup

Tom Kha Gai, also known as Thai Coconut Chicken Soup, is one of the easiest and tastiest soups you'll ever eat. It's creamy and rich, yet tart and citrusy. This Tom Kha Gai recipe is the best and gluten-free, can also be easily made vegan, paleo, and whole30 friendly.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Thai

Ingredients
  

  • 1 pound chicken cut into small pieces or strips
  • 4 cups chicken broth
  • 1 tbsp coconut oil
  • ½ onion
  • ½ red jalapeno pepper or Thai chiles
  • 3 inch galangal or ginger sliced in half pieces
  • 1 lemongrass stalk
  • 2 tsps red Thai curry paste
  • 4 cups canned coconut cream or milk
  • 8 oz mushrooms sliced
  • 2 tbsp brown sugar or coconut sugar
  • 2 tbsp Thai fish sauce
  • 3-4 tbsp lime juice
  • salt and pepper to taste
  • hot chili sauce to taste

Garnish

  • green onions
  • fresh cilantro
  • lime juice
  • basil

Instructions
 

  • In a large pot heat the coconut oil up then add in the sliced onions, garlic, jalapeno, ginger or galangal, lemongrass, and red curry paste. Stir for until the onions are soft – about 3-5 minutes. Pour in chicken broth and let it boil. Bring it down to a simmer for 25 minutes.
  • Strain or scoop out the lemongrass, ginger, garlic, and onions so the soup is easier to eat. Pour in the coconut milk or cream, mushrooms, and chicken. You can replace the chicken with tofu or shrimp.
  • Keep on a simmer until the chicken is cooked. Next add your fish sauce, brown sugar, and lime juice. Stir and taste – add a little more seasonings to your taste (fish sauce, brown sugar, or lime juice).
  • Let this simmer for a few minutes then serve with fresh cilantro, green onions, lime juice, or basil.
More soup recipes:

Mushroom and wild rice soup

Chicken noodle soup



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