Description
A fragrant and creamy Thai coconut soup featuring tender chicken, fresh mushrooms, and vibrant aromatics like galangal, lemongrass, and red curry paste. This easy-to-make Tom Kha Gai soup balances rich coconut cream with tangy lime juice and savory fish sauce, delivering authentic Thai flavors in a warming bowl perfect for any occasion.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- ½ onion, thinly sliced
- 2 cloves garlic, chopped
- ½ red jalapeno pepper, sliced (or 1-3 Thai chiles, halved)
- 3 slices galangal (¼ inch thick) or ginger
- 1 lemongrass stalk, pounded and cut into 2-inch pieces
- 2 teaspoons red Thai curry paste
- 4 cups chicken broth (see Notes for vegan or Whole30 alternatives)
Main Ingredients
- 4 cups unsweetened, full-fat coconut cream (or full-fat unsweetened coconut milk; see Notes)
- 2 medium chicken breasts, cut into bite-sized pieces (about 1 pound)
- 8 ounces white mushroom caps, sliced
Seasonings & Garnishes
- 1-2 tablespoons coconut sugar (or coconut aminos for Whole30)
- 1½ – 2 tablespoons fish sauce (adjust to taste; see Notes for Whole30 or vegan options)
- 2-3 tablespoons fresh lime juice
- 2-3 green onions, thinly sliced
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics: In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, chopped garlic, jalapeno or Thai chiles, galangal or ginger slices, lemongrass pieces, and red Thai curry paste. Cook while stirring frequently for about 5 minutes, or until the onions soften.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat and simmer uncovered for 30 minutes to infuse the broth with the aromatic flavors.
- Strain Aromatics: Remove the pot from heat and strain out the solids (onions, garlic, lemongrass, and galangal/ginger). Discard these aromatics to leave a clear flavored broth.
- Add Main Ingredients: Return the strained broth to the pot. Stir in the coconut cream or milk, add the bite-sized chicken pieces and sliced mushrooms. Simmer gently until the chicken is cooked through.
- Season Soup: Incorporate fish sauce, coconut sugar (or coconut aminos if preferred), and fresh lime juice to the soup. Taste and adjust each seasoning to your preference, balancing salty, sweet, and tangy flavors.
- Final Simmer and Serve: Cook the soup for an additional 2 minutes to meld the flavors. Ladle into bowls and garnish with thinly sliced green onions and chopped fresh cilantro for a bright finish.
Notes
- For a vegan version, substitute chicken broth with vegetable broth, chicken with tofu or mushrooms, fish sauce with soy sauce or tamari, and coconut sugar as is or adjust according to preference.
- Use full-fat unsweetened coconut cream or milk for an authentic creamy texture.
- For Whole30 compliance, use coconut aminos instead of fish sauce and avoid any sweeteners or use compliant options as instructed.
- Galangal can be replaced with fresh ginger if unavailable, though the flavor will be slightly different.
- Adjust the level of heat by varying the amount of jalapeno or Thai chiles to your taste.
