Best Ever Tom Kha Gai Soup

This tom kha gai soup is rich, creamy, tangy, and full of bold flavor in every spoonful. The combination of tender chicken, earthy mushrooms, and creamy coconut broth creates one of those comfort food soup recipes that feels both filling and surprisingly light at the same time.

The balance of flavors is what makes this Thai coconut chicken soup stand out. It’s slightly salty, a little sweet, gently tart, and finished with fresh cilantro that adds a bright, herbaceous flavor to the broth. Every ingredient works together to create a deeply satisfying bowl of soup.

This recipe also includes Whole30, paleo, and vegan options, making it easy to adapt without losing the flavors that make tom kha gai so special. The creamy coconut base and layered seasoning give the soup a rich depth while still keeping it fresh and vibrant.

One of the things that makes this Thai soup so memorable is the savory ingredient that takes the broth to another level. It adds extra depth and richness, bringing together the creamy, spicy, salty, and bright flavors in a way that tastes incredibly balanced.

Even better, the ingredients for tom kha gai are easier to find than many people expect. Most of them can usually be picked up at a regular grocery store, making this soup approachable without sacrificing its classic flavor.

Best Ever Tom Kha Gai Soup

Print

This Tom Kha Gai Soup is my favourite thing to order from our local Thai takeaway. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

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, see Notes for vegan/vegetarian or to use shrimp
• 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

Step-By-Step Instructions

Please leave a star rating and comment to let us know how you liked this recipe!

Notes

• 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.

Let us know if you liked this recipe. Try the other recipe categories as well!