Thai-Inspired Coconut Chicken Soup (A Tom Kha Riff)
We want to be upfront: this is not an authentic tom kha gai. That's a beautiful, complex Thai soup with a tradition and technique that deserves respect and a proper recipe from someone who grew up cooking it. What this is: our riff on those incredible flavors, coconut milk, lemongrass, galangal, lime, fish sauce, built around chicken thighs and mushrooms in a way that works with what we can find at our local grocery store. It's become one of our most-requested dinners, and it comes together faster than you'd expect. The broth is rich and aromatic without being heavy, and the lime at the end wakes everything up.
- PRO
- GF
- DF
Estimated macros per serving
Calories ~490 · Protein ~32g · Carbs ~12g · Fat ~35g
Ingredients
For the soup:
- 1½ pounds boneless, skinless chicken thighs, sliced into thin strips
- 1 (13.5-ounce) can full-fat coconut milk
- 2 cups chicken broth
- 8 ounces cremini or shiitake mushrooms, sliced (or a mix)
- 1 red bell pepper, thinly sliced
- 2 stalks lemongrass, trimmed, smashed, and cut into 3-inch pieces
- 1 (2-inch) piece galangal or fresh ginger, sliced into thin coins (no need to peel)
- 3 tablespoons fish sauce (adjust to taste)
- 1 tablespoon coconut aminos
- juice of 1–2 limes (start with 1 lime; add more to taste)
- 1 tablespoon honey or maple syrup
- 1 Thai chile or ½ serrano chile, thinly sliced (optional, for heat)
- Fresh cilantro and lime wedges, for serving
Method
- In a large pot or Dutch oven over medium heat, combine the coconut milk, chicken broth, lemongrass pieces, and galangal (or ginger) coins. Bring to a gentle simmer and let the aromatics steep for 8–10 minutes. The kitchen is going to smell incredible, that's how you know it's working. Keep this at a gentle simmer throughout — a rolling boil can cause the coconut milk to separate.
- Add the chicken strips, mushrooms, and red bell pepper to the pot. Return to a gentle simmer and cook for 10–12 minutes, until the chicken is opaque throughout and registers 165°F on an instant-read thermometer and the mushrooms are tender.
- Stir in the fish sauce, coconut aminos, honey, and the sliced Thai chile if using. Simmer for 2 more minutes to let the flavors meld.
- Fish out and discard the lemongrass pieces and galangal coins (they've given everything they've got but aren't pleasant to bite into).
- Remove the pot from heat. Squeeze in the juice of 1 lime and stir. Taste the broth; it should be a balance of salty, sour, sweet, and rich. Adjust fish sauce for salt, add more lime juice for acid, or honey for sweetness.
- Ladle into deep bowls. Top with a generous handful of fresh cilantro and serve with lime wedges on the side.
Variations & Notes
- Vegan Swap: Replace the chicken with 1 block of extra-firm tofu (cubed) and 1 cup of snap peas. Use vegetable broth and swap fish sauce for 2–3 tablespoons of white miso paste stirred in at the end (taste and adjust, plus a splash of soy sauce or liquid aminos for additional salt as needed).
- Paleo-Friendly Adjustment: Use coconut aminos instead of soy sauce and swap honey for the sweetener (both are paleo-compliant as written).
- Extra Hungry: Serve over jasmine rice or rice noodles: the broth soaks in and turns this into a truly massive meal.
- Substitutions: Fresh ginger works fine if you can't find galangal: the flavor is a bit sharper and less floral, but still delicious. If lemongrass is unavailable, add 1 tablespoon of lemongrass paste (usually in the produce section near the fresh herbs) or the zest of one lime plus a small piece of lemon zest. Shrimp can replace the chicken; add them in the last 4 minutes of cooking.
- Storage: Keeps in the fridge for 3 days. The lime and herbs lose some brightness overnight, so squeeze in fresh lime juice when you reheat. Can be frozen for up to 2 months; the coconut milk may separate upon thawing but will re-emulsify with stirring or gentle reheating on the stovetop.