Tom Kha Thai Coconut Chicken Soup

This Tom Kha Thai Coconut Chicken Soup recipe is made with chicken breasts, red curry paste, coconut milk, lemongrass, ginger, onion, garlic, bamboo shoots, mushrooms and broccolini. Tom Kha Gai Soup is a rich and creamy coconut curry chicken soup that has an amazing exotic taste that is completely addictive!! 

We love everything about this Tom Kha Gai soup (Thai Coconut Curry Chicken Soup)! This soup rivals any Thai restaurant Tom Kha Gai soup out there!

Many Tom Kha Gai soup recipes include fish sauce. We don’t include it in our recipe because we think the soup tastes better without it and it cuts the cost (not the flavor) for making this recipe!

Thai Coconut Chicken Soup – Tom Kha Soup Recipe Ingredients

• Oil.  You can use coconut oil, extra-virgin olive oil or butter to saute the aromatics with.
• Aromatics. We use a mix of onion, garlic and fresh ginger root for this soup.
• Lemongrass. This ingredient is a must. It adds a lot of flavor to this soup, so try to get your hands on a couple of stalks at the grocery store.
• Vegetables. We love to add broccolini and mushrooms to this soup for a more substantial soup.
• Bamboo Shoots. What would a Thai soup be without bamboo shoots!?
• Chicken. Use boneless and skinless chicken breasts or thighs.
• Red Curry Paste. We add red curry paste which adds a really rich flavor to the soup.
• Coconut Milk. Coconut milk adds a silky richness to the broth.  We use full fat.
• Chicken Broth. We use low-sodium chicken broth for this recipe.
• Lime Juice. We add the juice of 1 lime to the soup.
• Scallions. Just before serving the soup we add chopped green onions (scallions).

How To Make Tom Kha Ghai Soup

1. Bring the broth to a boil in a large pot. Add the lemongrass and peeled and sliced ginger. Decrease heat to a simmer while you prep the rest of the soup ingredients.
2. In a Dutch oven, heat the oil and cook the chopped chicken breasts or thighs for about 5 minutes then transfer to a bowl. Add more oil to the pot if needed and add the onions and saute for about 5 minutes then add the 1 tablespoon grated or finely minced ginger and garlic to the pot and saute for another 2-3 minutes. Transfer the chicken back to the pot and stir.
3. Remove the lemongrass and ginger from the chicken broth and discard. Add the broth to the Dutch oven with the chicken and adjust the temperature to medium-low.
4. Pour the coconut milk into the large pot that you simmered the lemongrass in and bring it to a simmer. Whisk in the red curry paste until it is well blended. Pour the coconut milk with curry paste into the Dutch oven. Add the broccoli, mushrooms and bamboo shoots to the Dutch oven and simmer for about 5-10 minutes or until the broccolini is just fork tender.
5. Add the lime juice and scallions just before serving the soup.

How To Store Leftovers

If you’re lucky enough to have any leftovres, then you’ll want to store them in an airtight container in the refrigerator. If properly stored, any leftover soup should last up to 5 days.

Serving Suggestions

This soup makes a filling meal on its own, but you can also serve it with jasmine rice. Just add about 1/4 cup of jasmine rice to a bowl and then ladle the soup over it. We also like to serve this soup with a simple salad like this Lemon Arugula Salad, Spring Mix Salad, Romaine Salad or our simple Asian Cucumber Salad.

Looking For More Soup Recipes

• Sausage Kale White Bean Soup
• Roasted Garlic Chicken Soup
• Sausage Lentil Soup
• Creamy Cauliflower White Bean Soup
• Mexican Lentil Soup
• Mexican Chicken Rice Soup
• Turmeric Cauliflower Chowder
• Immune Boosting Broccoli Soup
• Nourishing Lemon Chicken Quinoa Soup

Continue to Content

Print

Yield: 6 Servings

Tom Kha Thai Coconut Chicken Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This Tom Kha Thai Coconut Chicken Soup recipe is made with chicken breasts, red curry paste, coconut milk, lemongrass, ginger, onion, garlic, bamboo shoots, mushrooms and broccolini. Tom Kha Gai Soup is a rich and creamy coconut curry chicken soup that has an amazing exotic taste that is completely addictive!! 

Ingredients

• 4 cups low-sodium chicken broth
• 2 stalks lemongrass, cut in half and smashed
• 1 1-inch piece of ginger, peeled and sliced
• 2 teaspoons ginger, peeled and grated
• 3 13.5-ounce cans full-fat coconut milk
• 1 jar Thai red curry paste
• 3 tablespoons coconut oil, butter or extra-virgin olive oil
• 1-1/2 pounds boneless, skinless chicken breasts, chopped
• 1 red onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 cups broccolini, chopped
• 1 13.5-ounce can bamboo shoots, drained
• 8 mushrooms, sliced
• 5 green onions, chopped
• 1 lime juiced

Instructions

1. Bring the broth to a boil in a large pot. Add the lemongrass and peeled and sliced ginger. Decrease heat to a simmer while you prep the rest of the soup ingredients.
2. In a Dutch oven, heat the oil and cook the chopped chicken breasts or thighs for about 5 minutes then transfer to a bowl. Add more oil to the pot if needed and add the onions and saute for about 5 minutes then add the 1 tablespoon grated or finely minced ginger and garlic to the pot and saute for another 2-3 minutes. Transfer the chicken back to the pot and stir.
3. Remove the lemongrass and ginger from the chicken broth and discard. Add the broth to the Dutch oven with the chicken and adjust the temperature to medium-low.
4. Pour the coconut milk into the large pot that you simmered the lemongrass in and bring it to a simmer. Whisk in the red curry paste until it is well blended. Pour the coconut milk with curry paste into the Dutch oven. Add the broccoli, mushrooms and bamboo shoots to the Dutch oven and simmer for about 5-10 minutes or until the broccolini is just fork tender.
5. Add the lime juice and scallions just before serving the soup.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 456Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 134mgSodium: 256mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 54g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.