Tom Kha Gai is one of my favorite dishes to order at our local Thai restaurant so I wanted to recreate a simple version that I could make at home. This healthier spin on the traditional thai soup couldn’t be any easier to make, everything cooks in the broth, including the chicken! The coconut milk based broth is loaded with a puree of ginger, lemongrass and chili which gives it so much bold and vibrant flavour. The soup is packed with sliced mushrooms and chunks of chicken which you can swap with shrimp, or tofu to make it vegetarian.
Amazing. Delicious. Easy to prepare. Super satisfying without spiking my blood sugar. Highly recommend.
Table of Contents
Why You Will Love This Tom Kha Gai Soup
- The bold flavors! Lemongrass, ginger, lime, and creamy coconut milk are an incredible combination.
- Ready in 30 minutes and all cooked in one pot making it perfect for weeknights or when you need a comforting bowl fast.
- This recipe uses accessible ingredients found at most grocery stores.
- Easily customizable with chicken, shrimp, tofu, or extra veggies
- Naturally grain‑free, dairy‑free, gluten‑free, Paleo, Whole30, and keto‑friendly.
What Is Tom Kha Gai
First and foremost please note that this is in no way an authentic recipe for Tom Kha Gai, instead it’s my healthy spin on it using ingredients commonly found in most grocery stores. Authentic Tom Kha Gai recipes traditionally use chilies, lemon grass, fresh galangal root, kaffir lime leaves and have a creamy coconut milk based broth. For this simpler version of the soup I substituted galanga root which can be hard to find with fresh ginger and kaffir lime leaves with lime zest. The soup typically contains chicken, mushrooms, and a medley of herbs, adding depth and complexity to the dish. The chicken is often poached in the coconut milk broth and the mushrooms provide an earthy undertone, while the herbs infuse the soup with freshness.
Ingredients You Will Need:
- Lemongrass: It is one of the dominant flavors in this soup and an ingredient that can’t be skipped. Fresh lemongrass stalks can be found in the produce section of most grocery stores, but if you can’t find it fresh, lemongrass paste also works.
- Garlic: use garlic cloves rather than garlic paste
- Ginger: as someone who is obsessed with the taste of fresh ginger, I like to load this soup with a lot.
- Thai Chilis: Bird’s eye chilies (also known as thai chilies) are quite spicy. If you aren’t able to find them, other types of chili peppers such as fresno or serrano would also work.
- Coconut Oil: it is used to saute the paste, if you love spice you can substitute the coconut oil for chili oil or use a neutral oil such as avocado oil.
- Coconut Milk: I prefer using full fat coconut milk which will have that thick layer of coconut cream at the top, but light coconut milk also works.
- Chicken Stock: I like using chicken stock, but vegetable stock can also be used.
- Mushrooms: Feel free to use whatever type of mushroom you prefer. I like using shiitake mushrooms but button, chestnut or cremini can also be used.
- Chicken: I prefer to use skinless chicken breasts, but chicken thighs can also be used. Just be sure to cut the chicken into even thin slices so that they all cook in the same time in the soup.
- Limes: both fresh lime juice and lime zest are added to the broth to cut through the richness of the coconut and add some acidity.
- Fish Sauce: it is commonly used in thai cooking to add saltiness. Soy sauce can be used in its place for a similar salty flavor.
Kitchen Tools You Need
- Cutting board
- Sharp knife
- High‑speed blender or food processor
- Large pot
- Measuring cups & spoons
- Ladle
How To Make This Tom Kha Gai Soup
- Blend lemongrass, ginger, garlic, onion, and chilis into a smooth paste.
- Sauté the paste in coconut oil until fragrant.
- Add coconut milk and chicken stock and bring to a simmer.
- Add sliced chicken and mushrooms and cook for about 10 minutes.
- Stir in lime juice, lime zest, and fish sauce; adjust seasoning to taste.
- Serve garnished with fresh cilantro, scallions, or extra sliced Thai chiles.
Tips for Making The BEst Tom Kha Gai
- Slice chicken thinly and evenly so it cooks quickly in the broth.
- Don’t skip lime zest, it mimics kaffir lime leaves and adds aromatic depth.
- Simmer the soup gently, boiling can cause the coconut milk to separate.
- For stronger flavor, cook the paste an extra minute before adding liquids.
- I prefer the soup to have a tang, but you can add a sweetener such as coconut sugar, honey or brown sugar if desired.
How to Modify
- Use shrimp instead of chicken, add them during the mushroom step and cook until pink.
- Reduce or omit chilis for a mild soup or add extra for more heat.
- Add cauliflower rice, rice noodles, or vermicelli to bulk up the soup.
- Replace chicken with tofu or extra mushrooms for a lighter version.
Dietary Customizations
- Vegan/Vegetarian: use vegetable broth, tofu or mushrooms instead of chicken, and soy sauce or coconut aminos instead of fish sauce.
Serving Suggestions
Serve tom kha gai on its own for a light meal, or pair it with steamed rice, cauliflower rice, or a side of sautéed greens or light salad (such as papaya or mango). It also works beautifully as a starter before a Thai‑inspired dinner with dishes such as Green Curry, Thai Beef Salad or Thai Chicken Larb.
Common Questions
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Yes, it freezes well for up to 2 months. Reheat the soup on medium heat in a pot with a splash of chicken broth.
You can prep the paste and slice the chicken ahead. For best texture, cook the soup fresh, or reheat gently to avoid separating the coconut milk.
Here are a few more soup recipes that you might enjoy:
- Thai Curry Noodle Soup
- Egg Drop Soup
- Tantanmen Ramen
- Whole30 Chicken Ramen
- Spicy Asian Chicken Noodle Soup
- Thai Butternut Squash Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Tom Kha Gai Recipe
Ingredients
- 1 stalk lemongrass (or 1 tbsp lemongrass paste)
- 2 cloves garlic
- 2 inch piece ginger
- 1 small onion
- 2 bird's eye chilies (or 1 Fresno chili pepper)
- 1 tbsp coconut oil or neutral oil of choice
- 1 (14oz) can full fat coconut milk
- 3 cups chicken stock
- 6 oz mushrooms
- 2 large chicken breasts very thinly sliced
- 3 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp fish sauce
Garnish
- 2 tbsp fresh cilantro
- 1 Fresno chili pepper thinly sliced
Instructions
- To make the paste, in a high speed blender or NutriBullet container combine the lemongrass, garlic, ginger, onion and chilies and blend into a paste. If your blender is struggling to blend everything smoothly, add a splash of water.
- Melt the coconut oil in a large pot on medium heat. Add in the paste and cook for 2 minutes until it becomes fragrant and then pour in the coconut milk and chicken stock and bring too a gentle simmer.
- Once the soup is simmering, add the raw chicken and mushroom to the pot and leave to cook for 8-10 minutes until the mushrooms are tender and the chicken is cooked through.
- Finally add in the lime juice, lime zest and fish sauce and stir through. Taste the broth and adjust the seasoning as desired. Ladle the soup into bowls and garnish with slices of chili and chopped cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Wow this was tasty! Really easy to make and it had so much flavor.
Amazing. Delicious. Easy to prepare. Super satisfying without spiking my blood sugar. Highly recommend.
This was a winner in my house tonight! So flavorful and I really appreciated the easy to find ingredient list! At the very end, when tasting, I decided it needed just a hint of sweetness. So, I added 1/2 tbsp of monkfruit sweetener.
I am ordering groceries online and couldn’t get a red chili. I only got green. How can I make this and get the beautiful color?