Tom Kha Gai Soup (Thai Coconut Chicken  Soup)

The first time I had this soup I was in Singapore. It was so good, I ordered a second bowl right then. I haven’t tried them yet but I am told this recipe works just as well with Tofu or Shrimp.  This recipe comes from different parts from various web research and adding my own tweaks. Enjoy.








1 Tbs coconut oil or other neutral oil

1/2 onion. thinly sliced

2  cloves garlic chopped

1/3 cup Tamed Jalapeño pepper slices (or 1/2 of a red one, seeded and sliced) 

3 1/2 Tbs ginger paste

2 Tbs lemongrass paste

2 tsp red Thai curry paste

4 cups chicken or vegetable broth 

2 cans of unsweetened coconut cream or coconut milk

2 chicken breasts cut into thin bite-sized pieces, approximately 1 pound

8 ounces white mushroom caps sliced

1-2 Tbs coconut sugar (or brown sugar or brown Splenda equivalents)

1 ½ – 2 Tbs fish sauce plus more to taste

2-3 Tbs Key Lime juice

2-3 green onions sliced thin

fresh cilantro chopped, and/or Fresh Basil for garnish

Sambal Oelek or chili oil for those who want more heat in their soup


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