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This tom kha gai soup recipe 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 on the exceptional dish found at a local chain of restaurants in the state where I went to college. It was different than the Thai chicken soup with coconut milk 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 Thai Soup 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.
- The tom kha gai soup ingredients are actually quite easy to source and don’t require a lot of effort to find. 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.
More Tom Kha Gai Versions + Thai Soups
What You Need to Know Before You Start
- Galangal and ginger may look similar, but galangal has a sharper, more citrusy, almost piney flavor that’s foundational to authentic Tom Kha. Ginger works as a substitute and still makes a delicious soup, but if you spot galangal at an Asian grocery store, grab it — the difference is noticeable.
- Smash the lemongrass with the flat side of your knife (go for it, sister!) and give the galangal slices a firm press before adding them to the pot. This releases the essential oils and infuses far more flavor into the broth than dropping them in whole and hoping for the best.
- Fish sauce, lime juice, and coconut sugar work together to hit that signature sweet-salty-sour tightrope that makes Tom Kha so dang delicious. Add each one gradually and taste as you go — the right balance depends on your specific brand of fish sauce and how tart your limes are, so don’t commit to the full amount until you’ve tasted it!
- Chicken breasts cut into bite-sized pieces cook fast in a simmering broth, so check early and often. A quick-read thermometer makes it easy to nail the texture every time.
Frequently Asked Questions
Tom Kha Gai is a Thai coconut soup made with chicken, lemongrass, galangal, and a creamy coconut milk or coconut cream base. “Tom” means boiled, “kha” is galangal, and “gai” is chicken — so you’re essentially making a galangal chicken soup. It’s fragrant, silky, and hits that perfect sweet-salty-sour balance that makes me adore Thai food!!!
It’s pretty mild compared to most Thai soups, which honestly makes it super popular. The jalapeño or Thai chiles add a gentle warmth, but you’re in control — dial them up if your fam loves heat, dial them back (or skip them entirely) if you’re feeding spice-sensitive people.
Same Thai DNA, very different personalities. Tom Kha Gai is creamy and mellow thanks to the coconut milk, while Tom Yum is a clear broth-based soup with a bolder, spicier kick.
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!
Galangal looks like ginger’s edgier sibling — same rhizome family, but with a sharper, more citrusy and piney flavor. Ginger absolutely works as a substitute and your soup will still be delicious, but if you have an Asian grocery store nearby, galangal is worth the extra trip. Trust me.
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!
Full-fat unsweetened coconut cream or coconut milk, full stop. That’s what gives the broth its rich, velvety texture — it’s kind of the whole point. Light coconut milk will work if that’s what you have, but the soup will be thinner and less luxurious. And please, avoid anything sweetened or flavored. That’s a hard no here.
Can I make Tom Kha Gai vegan?
To make this tom kha soup vegan, use vegetable broth instead of chicken broth, substitute soy sauce for the fish sauce, and 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”!
More Asian-Inspired Recipes
- Egg Roll in a Bowl
- Sesame Chicken Lo Mein
- Garlic Butter Chicken Fried Rice
- Hibachi Chicken with Fried Rice and Vegetables
- Chicken Tikka Masala
- Kani Salad
- Shrimp Fried Rice
- 15 Minute Spicy Ramen
- Chinese Vegetable Soup
- Chicken Egg Roll in a Bowl
Easy 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 unsweetened, full-fat coconut cream from a can; 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, cream of coconut, 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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Can I use purple onion instead of white onion? Thanks!
Hi Christine! It may change the flavor slightly, but should be fine otherwise. I hope this helps!
I just made this and everybody loved it…i fried some thai prawn crackers to accompany it…I made a double batch the next day, before coconut cream stage, which is now in the freezer for next time…thankyou for this recipe😀
Ooh, yum! That sounds delish! We’re so glad everyone loved it!
I used monk fruit sugar instead of coconut sugar. Next time I’ll use 3T instead of 2T.
Sounds great!
Oh my gosh, my soup curdled! 🙁 I wish the author would have provided some notes about how to prevent curdling. After adding the coconut milk, how long do you have to wait if it’s on low heat for the chicken to finish cooking? I am a complete beginner and my first time making this recipe failed terribly. Please help! Tysm!
Oh no, we’re so sorry to hear this!! I’d love to troubleshoot the curdling with you- was your coconut milk cold? And, the cooking time on the chicken depends on how thick you cut the chicken breasts! If you cut them small, it shouldn’t take too long!
If you have an Asian grocer nearby, they carry an evaporated coconut cream (similar to regular evaporated milk). Just add water and you can make as thick as you want. Cheaper and goes a long way.
Thanks so much for sharing, Kim!
Hi, I have not tried the soup yet, but I cannot have fish sauce. I read an alternative is to use soy mixed with vinegar or coconut aminos. If you have a suggestion, let me know.
Coconut aminos would be a good choice! We haven’t tried soy mixed with vinegar- let us know if you try that!
You can buy vegan fish sauce on Amazon.
I’ve made this several times and shared it with family member. Everyone loved it! It says in my “favorites” folder on my phone. Thank you !!
We’re so glad the whole family loved it! Thanks for sharing! 😊
I didn’t get rid of my aromatics. I forgot the second time around. I found the soup still quite pleasing.
We’re so glad you enjoyed it, David!
Yummy, I used Makrut lime leaves and big fat fresh Shitake mushrooms. Served w some Thai steamed rice. Better day 2 (double recipe) also delish over rice ribbon noodles.
Ooh, that sounds delicious! Thanks for sharing, David!
This was delicious. I left all the bits in (except lemon grass) replaced the onion with a large leek I had, added a couple of peeled/seeded/chopped tomatoes and served the soup over a bed of steaming rice. The flavors of the broth are very satisfying- thank you!
Ooh, that sounds delicious! We’re so glad you enjoyed it, Mary Anne!
Amazing flavour. Everyone comments how it’s miracle soup and fixes colds instantly!
We’re so happy everyone loves it! Thanks for sharing, Toni!