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Easy Tom Kha Gai – Thai Coconut Soup Recipe

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★★★★★

4.6 from 122 reviews

This Easy Tom Kha Gai recipe is a classic Thai coconut soup that perfectly balances creamy coconut, fresh lime, spicy chili, and aromatic herbs. Featuring tender chicken breast and mushrooms in a rich broth infused with lemongrass, galangal, and red curry paste, this comforting soup is simple to prepare and packed with authentic flavors.

Ingredients

Scale

Soup Base

  • 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)

Proteins and Vegetables

  • 2 medium chicken breasts, cut into bite-sized pieces (about 1 pound)
  • 8 ounces white mushroom caps, sliced

Seasonings and Garnishes

  • 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)

Instructions

  1. Prepare the Aromatics: In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, chopped garlic, sliced jalapeno or Thai chiles, galangal or ginger, lemongrass pieces, and red Thai curry paste. Cook while stirring frequently for about 5 minutes until the onions soften and the spices become fragrant.
  2. Simmer the Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer uncovered for 30 minutes to allow the flavors to develop.
  3. Strain Aromatics: Remove the pot from heat and strain out all the aromatics—garlic, onions, lemongrass, and ginger—discarding them to leave a clear, flavorful broth.
  4. Add Coconut Cream and Main Ingredients: Return the broth to the pot. Stir in the coconut cream or coconut milk, chicken breast pieces, and sliced mushrooms. Simmer gently until the chicken is just cooked through, about 5-7 minutes.
  5. Season the Soup: Stir in the fish sauce, coconut sugar (or coconut aminos), and fresh lime juice. Adjust seasoning to taste by adding more fish sauce, sugar, or lime juice if needed. Cook for an additional 2 minutes to combine flavors.
  6. Serve: Ladle the soup into bowls and garnish with thinly sliced green onions and chopped fresh cilantro. Serve hot and enjoy this comforting Thai coconut soup.

Notes

  • For a vegan or Whole30 version, substitute chicken broth with vegetable broth and use tofu or shrimp instead of chicken.
  • Use coconut aminos instead of fish sauce for a Whole30-compliant or vegan alternative.
  • Adjust the number of chiles or jalapenos according to your preferred spice level.
  • If using coconut milk instead of cream, expect a slightly thinner soup but similar flavor.

Keywords: Tom Kha Gai, Thai coconut soup, coconut milk soup, Thai chicken soup, easy Thai recipes, homemade tom kha

Find it online: https://leofoster.com/easy-tom-kha-gai-thai-coconut-soup-recipe/