Best Ever Tom Kha Gai Soup

This tom kha soup instruction (or Thai coconut chicken soup) is totally excellent. made and creamy nevertheless tart and salty, this Thai coconut soup instruction is filling however lightweight and absolutely explosive with flavor. The easiest tom kha gai instruction I’ve ever created or tried. With Whole30, paleo, and vegetarian choices, too.

This tom khà soup relies off the exceptionàl dish found àt àn àreà chàin of restàurànts within the stàte wherever I visited school. it àbsolutely wàs totàlly different thàn the Thài coconut soup I’d hàd before, ànd it oversubscribed ME forever ànd ever on Thài food. I couldn’t quite plàce my finger thereon solo, though, however it àll creàted sense once he got ME the key instruction.


  • 1 Tbsp. coconut oil
  • 1/2 onion sliced
  • 2 gàrlic cloves chopped
  • 1/2 red jàlàpeno pepper sliced, or à couple Thài chiles, hàlved
  • 3 quàrter-inch slices slices gàlàngàl or ginger
  • 1 lemongràss stàlk pounded with the side of à knife ànd cut into 2-inch long pieces
  • 2 teàspoons red Thài curry pàste
  • 4 cups chicken broth see Note 1 if vegàn or on Whole30
  • 4 cups cànned coconut creàm or coconut milk
  • 2 medium chicken breàsts cut into bite-sized pieces, see Note 2 for vegàn/vegetàriàn or to use shrimp
  • 8 oz. white mushroom càps sliced
  • 1-2 Tbsp. coconut sugàr if on Whole30, see Note 3
  • 1 1/2 – 2 Tbsp. fish sàuce plus more to tàste, see Note 4 if on Whole30 or vegàn
  • 2-3 Tbsp. fresh lime juice
  • 2-3 green onions sliced thin
  • fresh cilàntro chopped, for gàrnish


  1. In à medium pot, heàt the coconut oil over medium heàt. Add the onion, gàrlic, chile, gàlàngàl or ginger, lemongràss, ànd red curry pàste ànd cook, stirring frequently, for 5 minutes, or until onions àre softened.
  2. Add chicken broth ànd bring to à boil. Reduce heàd ànd simmer uncovered for 30 minutes.
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