Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup) #whole30 #paleo

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup) #whole30 #paleo

This tom kha soup formula (or Thai coconut chicken soup) is completely impeccable. Rich and velvety yet tart and salty, this Thai coconut chicken soup formula is filling however light and decidedly overflowing with flavor.

There's a mystery fixing that adds a flavor to this Thai tom kha gai coconut chicken soup formula that takes everything to the following dimension. It's rich and sweet and salty and fiery and splendid across the board. This tom kha soup formula is quite simple to make and doesn't require such a large number of bizarre fixings. You ought to have the option to get everything from the customary market! I've included Whole30 and vegetarian choices so you can appreciate this tom kha soup constantly, regardless of whether you're maintaining a strategic distance from included sugars or you don't eat creature item.

Also try our recipe Detox Immune-Boosting Chicken Soup

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup) #whole30 #paleo

This tom kha soup (Thai coconut soup) is absolutely perfect. The very best tom kha gai recipe I’ve ever made or tried. With Whole30, paleo, and vegan options, too.


  • 1 Tbsp. coconut oil
  • 1/2 onion sliced
  • 2 garlic cloves chopped
  • 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
  • 3 quarter-inch slices 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 (If on a Whole30, make sure your chicken broth is Whole30 compliant. If vegan, use vegetable stock, preferably an Asian variety.)
  • 4 cups canned coconut cream or coconut milk
  • 2 medium chicken breasts cut into bite-sized pieces (If vegan or vegetarian, use a 1-pound block of firm or extra firm tofu cut into bite-sized cubes.)
  • 8 oz. white mushroom caps sliced
  • 1-2 Tbsp. coconut sugar (If on Whole30, use 2 tablespoons coconut aminos instead of coconut sugar.)
  • 1 1/2 - 2 Tbsp. fish sauce plus more to taste, (If you're on a Whole30, use Red Boat Fish Sauce. This is the only fish sauce I know of that does not include sugar. If vegan, use soy sauce to taste instead of fish sauce.)
  • 2-3 Tbsp. fresh lime juice
  • 2-3 green onions sliced thin
  • fresh cilantro chopped, for garnish


  1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. 
  2. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.
  3. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste. 
  4. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Read more our recipe : Baked Southwest Chicken

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