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This tom kha gai soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too.
My Favorite Thai-Inspired Soup
Let’s go ahead and talk about the best soup of all time.
That’s right: tom kha soup. AKA Thai coconut chicken soup. AKA tom kha gai.
So here’s the deal: this tom kha gai (Thai coconut chicken soup) is perfection. It’s creamy and a bit tart and salty and a bit sweet, and the chicken is tender, and the mushrooms are filling, and the fresh cilantro adds the perfect herbaceous edge, and I can’t get enough of this soup. I don’t think you’d ever need another Whole30 Thai coconut chicken soup recipe, or heck, a plain ol’ non Whole30 Thai coconut chicken soup recipe for that matter, because this recipe is so damn good.
And you know what? I have a really solid story to go along with this recipe.
Skip the Takeout and Make This at Home!
When I was in college, I fell in love with cooking. Like, swept me off my feet, fall flat on my back, obsess over it day in and day out in love. And so, it being 2006, I started a recipezaar.com account. I went into detail about my obsessions and how the one recipe I always wanted to learn to make was the fresh salsa from my favorite Mexican restaurant. In fact, you can read the story and get the recipe for the best restaurant style salsa ever by clicking here. You’ll thank me later (pretty sure).
The Story
What happened was this: a guy at my college found my profile on the recipezaar.com and saw that it was my lifelong dream to recreate this salsa. He reached out to the head of marketing or CEO or something like that at the restaurant in question and told her this sob story about how we were engaged and living abroad and I was terribly homesick and all he wanted to do for Christmas was make me a giant feast to remember home, including this salsa that I loved so much, of course.
So Then What?
So what did she do? She gave him the recipe of course. Of course.
And then he gave me the recipe of course. Of. Course. And then we got to talking and…
No, our leading fella isn’t my husband and the father of my children (because wouldn’t that be just too damn much?), but he did do the same thing for me later with this tom kha soup.
You see, there’s something about this recipe that’s just not like the others. Something better.
This tom kha soup is based off the exceptional dish found at a local chain of restaurants in the state where I went to college. It was different than the Thai coconut chicken soup I’d had before, and it sold me forever and ever on Thai food. I couldn’t quite put my finger on it solo, though, but it all made sense when he got me the secret recipe.
Why This is One of the Best Soup Recipes Ever
- There’s a secret ingredient that adds a savoriness to this Thai tom kha gai coconut chicken soup recipe that takes it all to the next level.
- It’s creamy and sweet and salty and spicy and bright all in one.
- This tom kha soup recipe is actually quite easy to make and doesn’t require hard-to-find ingredients. You should be able to get everything from a traditional Western grocery store.
- I’ve included Whole30 and vegan options so you can enjoy this tom kha soup all the time, even if you’re avoiding added sugars or you don’t eat animal products.
A Note from Cheryl: Years ago, we referred to certain ingredients in this recipe as “weird”, a term we erroneously used to describe harder-to-find ingredients that are generally unfamiliar to the average American reader. In using this term, though, we unintentionally contributed to furthering the stigma that these ingredients are somehow “not normal”. That was never our intent, but it was our impact, and that’s what matters.
What’s the Secret Ingredient?
It turns out it’s quite simple, really: red curry paste. Just a bit of red curry paste added to an otherwise pretty traditional recipe for tom kha soup, making it way easier for me to make on a regular basis.
Speaking of easier… you can also swap ginger for galangal and swap fresh lime juice for makrut lime leaves. As much as I love the international market, I just don’t get there enough to satisfy my Whole30 Thai coconut chicken soup craving if I have to use those hard-to-find ingredients!
Where Can I Find Lemongrass?
I find fresh lemongrass in the produce section of almost every grocery store these days. If you can’t find it fresh, though, you can usually find a refrigerated tube of it, minced, in the produce area. Ask your clerk and tell them it’s important! You can’t make the best ever tom kha soup without it!
Can I Make This Soup Vegan?
To make this tom kha soup vegan:
- Use vegetable broth instead of chicken broth.
- Substitute soy sauce for the fish sauce.
- Add a 1-pound block of tofu, cubed into bite-sized pieces, instead of chicken.
And you won’t call it “tom kha gai,” if you don’t use chicken. You can call it “tom kha tofu”!
Other Recipes You’ll Love
- Egg Roll in a Bowl
- Vegan Chili
- Grilled Baked Potatoes
- Paleo Banana Bread
- Chicken Tikka Masala
- Mexican Chicken Stuffed Sweet Potatoes
- Perfect Keto Deviled Eggs
- She Crab Soup
- Chinese Vegetable Soup
Best Ever Tom Kha Gai – Thai Coconut Soup
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 ¼-inch slices galangal or ginger
- 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth see Notes if vegan or on Whole30
- 4 cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk; see Notes
- 2 medium chicken breasts cut into bite-sized pieces, approximately 1 pound
- 8 ounces white mushroom caps sliced
- 1-2 tablespoons coconut sugar see Notes for Whole30 option
- 1 ½ – 2 tablespoons fish sauce plus more to taste, see Notes if on Whole30 or vegan
- 2-3 tablespoons fresh lime juice
- 2-3 green onions sliced thin
- fresh cilantro chopped, for garnish
Instructions
- 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 and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Video
- Be sure to use coconut cream or coconut milk. Coco lopez and coconut creamer are not the same as coconut cream/coconut milk and will not work in this recipe.
- To use shrimp, simply stir in 1 pound of raw shrimp instead of chicken. Simmer until just cooked through, pink, and no longer translucent.
- Make it Whole30: Use compliant chicken broth. Use 2 tablespoons coconut aminos instead of coconut sugar. Use Red Boat fish sauce – this is the only fish sauce I’ve found to be compliant.
- Make it Vegan/Vegetarian: Use vegetable stock, preferably an Asian variety. Use a 1-pound block of firm or extra firm tofu (regular or silken) cut into bite-sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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We love to make this soup! I’d like to make ahead and freeze because we have a baby due soon. Any tips for doing so??
Freeze it in single serve portions! Makes it easier to grab and thaw instead of a big tub of soup.
Thai food is my absolute favourite cuisine. I usually find Asian and Indian recipes near impossible to get right and usually taste nothing like the real thing… however, this recipe absolutely nailed it! Brought back amazing memories of my time in Thailand too. Thank You ❤
I served mine over coconut rice with some steamed pak choi. Simply delicious!!
Glad you loved it Nicola! We’ve got plenty of Thai and Indian recipes throughout the site, so let us know if you try any others!
This was so good! We live far from finding any Thai food around us so I decided to make this as a special meal for my husband. I couldn’t find lemongrass so I used the zest of a large Lemon and I used powder ginger. My chicken broth was low sodium so next time I’ll use regular because it did need a bit of salt at the end. This was super delicious! Thank you for sharing!
You are so welcome! I’m glad you loved it!
How much lemongrass paste if we couldn’t find the fresh lemongrass? ?
Love love love this recipe!! Thank you so much for the share. The only thing I did different was instead of tossing the aromatics after straining I went ahead and blended them in a magic bullet then added them back! So much flavor!! I just recommend not blending the lemongrass unless the string-y bits don’t bother you.
Thanks for sharing this!
That’s a great idea! So glad you loved it!
I want to bring attention to the way you talk about the ingredients used in this recipe. I don’t know that much about this website, it’s obviously English based so I’m assuming American or British. Bear in mind your privilege when you are writing.
You refer to ingredients as “weird” and “”authentic””. The double quotes around authentic reflect your choice to put authentic in quotes. I haven’t seen you describe ingredients required in Italian food as weird or “authentic”. Food is a really amazing aspect of culture that often transcends bias and is a good starting point for people to begin appreciating other cultures. When you call ingredients weird or question their authenticity, you negate that purpose and further colonial narratives of white supremacy.
I imagine that wasn’t your intention, but it is your impact. Know better, do better. I look forward to your future recipes.
Thank you for your honest feedback, Micah. This is an issue we are looking into and are actively correcting across the site. I apologize if we have offended you, or anyone else, with negative descriptors of foods we aren’t as familiar with in America. We also understand how these adjectives bring a bad light to some honestly delicious dishes and their respective cultures.
Your reply was very well done and classy for a harsh criticism about something that had no ill intent. Nicely done.
What ? I went back through and didn’t see anything labeled weird – just certain things as helping bring flavor or you can substitute this / the only quotes I saw were for translation – like GAI meant chicken and tofu was tofu. Maybe I’m seeing the edited version. Regardless, this recipe is awesome. That’s what matters. Thank you for showing the Vegan options recipe gifter!
Hint for vegans–substitute Butler’s Soy Curls for the chicken. That’s worked well for me with other recipes, and I’m looking forward to trying it with this one!
Questions–I have powdered lemon grass. Any chance I can use it instead of fresh lemon grass and still get good results?
In a pinch, this will work! It may not have quite as strong of a flavor, but the flavor will be there.
I can’t wait to try this! Whenever I’m feeling under the weather as I do right now (sinuses acting up) I crave this soup. I just started a whole 30 and was thrilled to find this recipe!!! Thank you!
I hope it helped!
When using lemongrass in the tube, how much should I use?
We recommend using one teaspoon of lemongrass from the tube per stalk.
Hi Cheryl
This recipe is incredible and I have loved the fresh combination of all the aromatics: delight in a bowl ??!!!
Also, I am sooo happy I have found your website, so informative and well presented!
I even love the way you present the recipes, so nice and tight… what do you use? it there an app you use to get the layout and nutritional facts for the recipes?
I’m definetelly returning here on your website to be spoiled by your recipes ?