This Tom Kha Gai (Thai Coconut Soup) is rich, creamy, and bursting with flavor. With the perfect balance of tangy, salty, and savory notes, this soup is both filling and light. It’s made with aromatic ingredients like lemongrass, galangal, and red curry paste, making it the ultimate comfort food with a Thai twist. Plus, it’s easily adaptable for Whole30, paleo, and vegan diets!
Why You’ll Love This Recipe
Tom Kha Gai is a beloved Thai soup that is fragrant, warming, and packed with a depth of flavor. The creamy coconut milk base is balanced by the tanginess of lime and the heat from fresh chili, while the chicken (or tofu or shrimp) provides protein. The addition of mushrooms adds earthy flavor and texture. Whether you’re seeking comfort food or a dish full of fresh, vibrant flavors, this soup is perfect for any occasion.
Ingredients
Here’s what you’ll need to make this delicious Thai soup:
For the Soup:
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1 tablespoon coconut oil
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1/2 onion (thinly sliced)
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2 cloves garlic (chopped)
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1/2 red jalapeño pepper (sliced; or 1-3 Thai chiles, halved)
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3 slices galangal (or ginger) (1/4 inch thick)
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1 stalk lemongrass (pounded with the side of a knife and cut into 2-inch long pieces)
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2 teaspoons red Thai curry paste
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4 cups chicken broth (see Notes if vegan or Whole30)
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4 cups unsweetened, full-fat coconut cream (or full-fat unsweetened coconut milk; see Notes)
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2 medium chicken breasts (cut into bite-sized pieces, about 1 pound)
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8 ounces white mushroom caps (sliced)
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1-2 tablespoons coconut sugar (see Notes for Whole30 option)
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1 ½ – 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
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2-3 tablespoons fresh lime juice
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2-3 green onions (sliced thin)
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Fresh cilantro (chopped, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the aromatics: In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, garlic, jalapeno or Thai chiles, galangal (or ginger), lemongrass, and red curry paste. Stir frequently and cook for 5 minutes until the onions soften.
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Add the broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes.
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Strain and add coconut cream: After simmering, strain out the aromatics (onion, garlic, lemongrass, and galangal), discarding them. Then, add the coconut cream or milk, chicken (or tofu or shrimp), and sliced mushrooms to the pot. Let the soup simmer until the chicken pieces are cooked through.
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Flavor the soup: Add fish sauce, coconut sugar (or coconut aminos), and lime juice. Taste and adjust seasonings if necessary, adding more fish sauce, lime juice, or sugar as desired.
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Serve: Cook for another 2 minutes, then ladle the soup into serving bowls. Top with sliced green onions and fresh cilantro.
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Enjoy: Serve immediately and enjoy the vibrant, aromatic flavors of Tom Kha Gai!
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
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Yield: 6 servings
Variations
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Vegan Option: For a vegan version, use vegetable stock, tofu, and soy sauce instead of fish sauce. You can also add mushrooms for extra texture.
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Shrimp Option: Swap the chicken for 1 pound of shrimp. Simply stir it into the soup and simmer until pink and opaque.
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Make it Whole30: Use compliant chicken broth and replace coconut sugar with 2 tablespoons coconut aminos. Make sure to use Red Boat fish sauce, which is Whole30-compliant.
Storage/Reheating
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Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat on the stovetop over low heat, adding more broth or water if necessary to reach your desired consistency.
FAQs
1. Can I use ginger instead of galangal?
Yes, ginger is a good substitute for galangal if you can’t find it. While they are not exactly the same, ginger still adds the necessary earthy heat and fragrance.
2. Can I make this soup ahead of time?
Yes, this soup keeps well in the fridge and even tastes better the next day once the flavors have melded. Store it in an airtight container for up to 3 days.
3. Can I use coconut milk instead of coconut cream?
Yes, you can use coconut milk, but coconut cream adds a richer, thicker texture. If you use coconut milk, you might need to cook it longer to achieve a thicker consistency.
4. Can I add more heat to this soup?
If you prefer a spicier soup, add more red chili or a dash of chili flakes to the broth. You can also increase the amount of jalapeno or Thai chiles.
5. Can I use tofu instead of chicken?
Yes, tofu is a great substitution for chicken in this recipe. Use firm or extra-firm tofu cut into cubes for a vegetarian or vegan version of the soup.
6. Can I freeze this soup?
While you can freeze Tom Kha Gai, the coconut cream may separate when reheated, so it’s best enjoyed fresh. If you freeze it, stir well when reheating to bring the soup back together.
7. Can I make this soup spicier?
Yes! Add extra red curry paste or throw in more fresh chili for additional heat. Adjust according to your spice tolerance.
8. What’s the difference between fish sauce and coconut aminos?
Fish sauce is made from fermented fish and is a staple in Thai cuisine, adding salty, umami flavor. Coconut aminos is a soy-free alternative made from coconut sap, which is sweeter and milder than fish sauce.
9. Can I use other vegetables in this soup?
Yes, you can add vegetables like bell peppers, zucchini, or spinach to increase the nutritional value and add more variety to the soup.
10. How do I know when the chicken is cooked through?
The chicken should no longer be pink in the center, and the juices should run clear. You can also check the internal temperature to make sure it reaches 165°F (74°C).
Conclusion
This Tom Kha Gai (Thai Coconut Soup) is a flavorful, comforting soup that combines aromatic spices, creamy coconut milk, and a tangy finish. With options for vegan, paleo, and Whole30 diets, it’s a versatile recipe that everyone can enjoy. The balance of heat, sweetness, and umami makes it an unforgettable dish, perfect for any time you want something warm and satisfying!
Print
Authentic Tom Kha Gai Thai Coconut Soup
- Total Time: 1 hour
- Yield: 6 servings
Description
This Tom Kha Gai (Thai Coconut Soup) is the perfect balance of tangy, savory, and spicy flavors, made with creamy coconut milk, aromatic lemongrass, galangal, and red curry paste. Whether you’re looking for comfort food or something with vibrant Thai flavors, this soup is hearty, healthy, and easily adaptable for vegan, paleo, and Whole30 diets. With your choice of chicken, tofu, or shrimp, it’s sure to become a new favorite in your kitchen.
Ingredients
For the Soup:
1 tablespoon coconut oil
1/2 onion (thinly sliced)
2 cloves garlic (chopped)
1/2 red jalapeño pepper (sliced; or 1–3 Thai chiles, halved)
3 slices galangal (or ginger), 1/4 inch thick
1 stalk lemongrass (pounded with the side of a knife and cut into 2-inch pieces)
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or Whole30)
4 cups unsweetened full-fat coconut cream (or full-fat unsweetened coconut milk)
2 medium chicken breasts (cut into bite-sized pieces, or tofu or shrimp for vegan/seafood options)
8 ounces white mushroom caps (sliced)
1–2 tablespoons coconut sugar (see Notes for Whole30 option)
1 ½ – 2 tablespoons fish sauce (or coconut aminos for Whole30 or vegan)
2–3 tablespoons fresh lime juice
2–3 green onions (sliced thin)
Fresh cilantro (chopped, for garnish)
Instructions
- Prepare the aromatics: In a medium pot, heat coconut oil over medium heat. Add onion, garlic, jalapeño (or Thai chiles), galangal (or ginger), lemongrass, and red curry paste. Stir frequently and cook for 5 minutes until the onions soften.
- Add the broth: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes.
- Strain and add coconut cream: After simmering, strain out the aromatics and discard them. Add coconut cream (or milk), chicken (or tofu or shrimp), and mushrooms to the pot. Let the soup simmer until the protein is cooked through.
- Flavor the soup: Stir in fish sauce, coconut sugar (or coconut aminos), and lime juice. Taste and adjust seasonings, adding more fish sauce, lime juice, or sugar as needed.
- Serve: Cook for another 2 minutes, then ladle the soup into serving bowls. Top with sliced green onions and fresh cilantro.
- Enjoy: Serve immediately and enjoy the aromatic, flavorful Tom Kha Gai!
Notes
- Vegan Option: Use vegetable stock, tofu, and soy sauce instead of fish sauce for a vegan-friendly soup.
- Shrimp Option: Swap chicken for 1 lb of shrimp. Stir it in during the last few minutes and cook until pink and opaque.
- Whole30 Option: Use compliant chicken broth, replace coconut sugar with coconut aminos, and ensure fish sauce is Whole30-compliant (like Red Boat).
- Coconut Milk vs Coconut Cream: Coconut cream provides a richer texture, but coconut milk can also work. If using coconut milk, cook it longer to thicken.
- Spice Level: For extra heat, increase the amount of red curry paste, add more Thai chiles, or sprinkle with chili flakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Thai
