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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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Trying it tonight. One of my all time favorite soups. (I love your acknowledgment re: “weird”) 🙂
I added Thai basil and Thai eggplant wedges, which should be a MUST, and used brown sugar instead of coconut sugar. I also added turnip cubes. Yummy!
Glad you enjoyed it!
In the ingredient list is says coconut sugar however in the instructions it says coconut aminos. I have both but they are two very different products. Which one is recommended?
Hi! In the ingredients, there’s a note with the coconut sugar to see the Notes section below the instructions.
If you’re on a Whole30 round, you can’t use coconut sugar – we note in that lower section that the sugar needs to be replaced with coconut aminos to make the recipe compliant.
If you’re not on Whole30, you’d just use the coconut sugar and ignore the coconut aminos entirely.
In the instructions, it says “coconut aminos (or coconut sugar)” – meaning whichever one you’re using based on your dietary needs.
I hope that helps!
I made this and it wad a huge hit. I forgot to buy fish sauce so I used soy sauce. I did not use jalapeño spice sensitive family. I did add bok choy, Shrimp and chicken and thinking I will add tofu too next time. I had to triple the recipe as my family could not stop eating it!
So glad it was a hit and you were able to adjust as needed! Thanks so much for the review, Roxy!
I loved the recipe but did not follow it exactly. I used no sodium chicken boullion cubes for the broth because that is what was in the kitchen. Also, I did not use the galangal. I had fresh lemongrass. It turned out delicious even with a few minor changes.
Glad it was still a hit even with a few changes! Thanks so much for your review, Teresa!
Thanks for this recipe – I’ve made this so many times now I almost have it memorized! The only thing I do differently is I don’t discard the aromatics; we just eat around the lemongrass and galangal. I make this after every chicken roast, then make fresh broth. Thanks again – it’s really a favorite!
That’s so great, Kristi! Thrilled to hear it’s such a favorite! Thanks so much for the review!
Love this recipe. I made it for my family, and it tasted great. The only issue I had was when I made the mistake of adding carrots to the soup. Such a horrible idea. I forgot the carrot tends to overpower complex, delicate flavors if you aren’t careful. Don’t do what I did and try to add things in, just enjoy this recipe as is.
Thanks for your review, Madelyn! So glad you enjoyed, even with the carrots. Let us know if you try it again without! 🙂
I add cherry tomatoes. They don’t add any flavor and I had it like that at a restaurant in Chicago and was all in!
Yum!
Delicious as a base recipe. Because of what I had on hand and what was available at grocery store, I used ginger instead of galangal, 1/4 serrano chile ( others in my family aren’t heat tolerant!), a sliced bell pepper instead of mushrooms. I added 1/2 of the amount of onion to the aromatics and the other half I added to the soup with the chicken (thighs). I used just 1 T of fish sauce (for the funk intolerant family members!) I typically add coconut milk towards the end, so added it after the chicken was cooked through and brought it back up to simmer. I served it with a mound of white rice in the soup bowl. My 88-year old mom loved it and told me to add it to my recipe box. For those who like more spice and funk, definitely use the amounts listed in the recipe. Will definitely be making this again–will go out and get mushrooms next time, and gotta check my Asian market for some galangal!
Glad you were able to adjust and make it work for you, Laura! Thanks so much for the review!
We eat at an authentic Thai restaurant frequently and this recipe is the closest thing you will find! It is delicious and even my 8 year old loves it. It has a regular rotation on the menu
Oh, I love that! So glad it’s a hit! Thanks so much for the review, Melissa!
Hi! We made this last night and it was phenomenal! I doubled the garlic (we love garlic), and added salt and 3-4 T of Sambal Oelek (red chili paste) for a little more heat to balance the tanginess. I also used tofu (firm) cut into bite-size pieces which made for a silky texture without falling apart! Served with a little jasmine rice on the side. Literally so good. I will make this recipe again and again!
Yum! Love the additions and substitutions! So glad you enjoyed! Thanks so much for your review, Natalie!