Name: Easy Tom Kha Gai – Thai Coconut Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; ½ onion, thinly sliced; 2 cloves garlic, chopped; ½ red jalapeno pepper, sliced (or 1-3 Thai chiles, halved); 3 slices (¼-inch each) galangal (or ginger); 1 lemongrass stalk, pounded and cut into 2-inch pieces; 2 teaspoons red Thai curry paste; 4 cups chicken broth; 4 cups unsweetened full-fat coconut cream (or full-fat unsweetened coconut milk); 2 medium chicken breasts, cut into bite-sized pieces (about 1 pound); 8 ounces white mushroom caps, sliced; 1-2 tablespoons coconut sugar (or coconut aminos for Whole30); 1½ – 2 tablespoons fish sauce (adjust to taste, or use substitutes for Whole30 or vegan); 2-3 tablespoons fresh lime juice; 2-3 green onions, sliced thin; Fresh cilantro, chopped (for garnish)

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Introduction

Easy Tom Kha Gai is a fragrant and creamy Thai coconut soup that combines tender chicken with vibrant herbs and spices. This comforting dish is perfect for warming up on a chilly day or impressing guests with authentic flavors at home.

A close-up image of a creamy soup in a white bowl, filled with light beige broth that has small specks of orange oil. Floating on the surface are sliced mushrooms with a mix of dark brown and white colors, bright green cilantro leaves, a thin slice of light green lime resting on the right side, and a small round slice of red chili pepper. A gold spoon is partially visible, inserted on the right side of the bowl. The bowl is set on a soft grey cloth against a white marbled surface. The soup looks fresh and lightly textured with visible herbs and spices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon coconut oil
Half of one onion, thinly sliced
2 cloves garlic, chopped
Half of one red jalapeno pepper, sliced (or 1-3 Thai chiles, halved)
3 slices galangal (about ¼ inch thick) or ginger
1 lemongrass stalk, pounded and cut into 2-inch pieces
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes for vegan or Whole30 options)
4 cups unsweetened, full-fat coconut cream (from a can) or full-fat unsweetened coconut milk
2 medium chicken breasts, cut into bite-sized pieces (about 1 pound)
8 ounces white mushroom caps, sliced
1-2 tablespoons coconut sugar (see Notes for Whole30 alternative)
1 ½ to 2 tablespoons fish sauce (plus more to taste; see Notes for Whole30 or vegan options)
2-3 tablespoons fresh lime juice
2-3 green onions, sliced thin
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste. Cook, stirring frequently, for about 5 minutes until the onions have softened.
Step 2: Add the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 30 minutes to infuse the flavors.
Step 3: Strain out the aromatics (onion, garlic, lemongrass, galangal or ginger) and discard them. Return the broth to the pot.
Step 4: Stir in the coconut cream or milk, chicken pieces, and mushrooms. Simmer gently until the chicken is cooked through, about 5-7 minutes.
Step 5: Add the fish sauce, coconut sugar, and lime juice. Adjust seasoning with more fish sauce, sugar, or lime juice to your taste.
Step 6: Cook for an additional 2 minutes. Serve hot, garnished with sliced green onions and chopped fresh cilantro.

Tips & Variations

For a vegan version, substitute vegetable broth for chicken broth and use tofu instead of chicken. Replace fish sauce with coconut aminos or soy sauce.
If you can’t find galangal, fresh ginger works well as a substitute.
Adjust the heat by adding more or fewer chilies based on your spice preference.
Use full-fat coconut cream for a richer soup, or coconut milk for a lighter version.
To keep the recipe Whole30 compliant, use coconut aminos instead of fish sauce and omit the sugar or substitute it with a compliant sweetener.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent separation. Avoid microwaving to preserve texture and flavor. This soup does not freeze well due to the coconut cream separating.

How to Serve

The image shows a white bowl filled with creamy soup, light beige in color with visible pieces of chicken, sliced mushrooms, red chili slices, green herbs, and a wedge of lime on top. The soup has a smooth texture with small chunks spread evenly throughout. The bowl is placed on a white marbled surface with a white cloth nearby. A partial view of a second white bowl with the same soup is also visible at the bottom right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without chicken?

Yes, you can substitute chicken with tofu or shrimp. For tofu, add it after the broth simmers and cook until heated through. For shrimp, add them in the last few minutes of cooking as they cook quickly.

What if I don’t have lemongrass or galangal?

If you can’t find lemongrass, you can use lemon zest or lemon balm for a citrus hint. Fresh ginger is a good substitute for galangal, adding a similar spicy warmth though slightly different in flavor.