If you love Tom Yum soup, you’ll love this easy Thai coconut soup. It’s the kind of recipe that is both comforting and punchy in flavor. I love the sourness of the lime juice with the creamy coconut milk and the tender poached chicken and mushrooms add body and texture to the finished dish.
Ingredients needed
Oil. I used avocado oil but coconut oil or vegetable oil will work just as well. Onion. Fresh garlic cloves. Fresh ginger. If you can find galangal, it is traditionally used in Tom Kha Gai and adds incredible flavor and aroma to the finished soup. Chillies. I used Thai chilies but use any fresh chillies you can find. Lemongrass. Red curry paste. Chicken broth/chicken stock. Vegetable broth can also be used. Coconut milk. I often substitute the coconut milk with coconut cream for a creamier soup. Chicken breasts. Boneless skinless chicken thighs can also be used. Mushrooms. Shiitake mushrooms are traditional but button mushrooms will be delicious too. Sugar/honey. Fish sauce. Fresh lime juice. Soy sauce. Green onion/spring onion and fresh cilantro/coriander, to serve.
How to make Tom Kha Soup
Can I make this ahead?
This is a great make-ahead recipe. Leftovers can be kept in an airtight container in the fridge for up to 3 days. The soup also freezes well and can be kept in the freezer for up to 3 months. Thaw overnight in the fridge then reheat before serving.
Serving suggestions
We love this Thai soup, on its own, as a low carb and gluten free dinner but it’s also delicious served with jasmine rice or rice noodles.
Easy Thai Recipes
