Name: Authentic Tom Kha Gai Thai Coconut Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 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)

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)

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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