Coconut Tom Kha Gai Soup

Get ready to embark on a flavor-packed journey with my Coconut Tom Kha Gai Soup! This creamy, spicy, and sour Thai delight features tender chicken swimming in a luxurious coconut milk broth, offering a perfect blend of flavors! If you’re craving something comforting and exotic, this Tom Kha Gai Soup is a must-try! So, let’s dive into this aromatic bowl of goodness and elevate your next meal!

Creamy coconut tom kha gai soup served in a bowl with sliced peppers and sliced chicken breast.

Why I Love This Recipe

My Coconut Tom Kha Gai Soup is a delightful traditional Thai cuisine dish, featuring tender chicken and earthy mushrooms slow-cooked in a fragrant blend of spices! But what makes my version of the recipe special is the use of tom yum paste just like in my Tom Yum Soup recipe, streamlining the process and ensuring a burst of hot and sour flavors with a creamy coconut balance!

This hearty soup is perfect for anyone craving a soul-warming dish that’s both easy to make and packed with deliciousness. Trust me, once you try it, you’ll be hooked! Let’s get cooking and savor the incredible flavors of this irresistible soup!

Ingredients

Ingredients

  • Chicken Breast – skinless and boneless chicken breast sliced into bite size pieces. Can also use chicken thighs.
  • Mushrooms – sliced common white button mushrooms.
  • Lemongrass – chopped into small sticks. Found at Asian grocery stores.
  • Cilantro – freshly chopped.
  • Chicken Broth – standard chicken stock base.
  • Coconut Milk – pure Coconut Milk unsweetened with no added flavor. Comes in a can.
  • Tom Yum PasteTom Yum Paste has concentrated flavors of soup. Can be found at Asian grocery stores.

Additional Add Ins

For a heartier version of this Tom Kha Gai soup, add Freshly Chopped Tomatoes.

Ingredient Substitutions

If you prefer, you can substitute Chicken Thigh for the chicken breast.

Thai style tom yum soup paste in a jar to be used to make the base for coconut tom kha gai soup.

Essential Kitchen Equipment

Directions

☑ Before Getting Started

Ensure to use a Large Pot when making this recipe. This allows your ingredients ample space to cook without overcrowding, ensuring even cooking and optimal broth development.

Step 1 Combine water, chicken broth, and chopped lemongrass in a stovetop pot, then bring to a gentle boil over medium heat.

Chicken broth with lemon grass sticks and sliced mushroom.

Step 2 Introduce sliced mushrooms, cooking for 1 minute, followed by sliced chicken breast for 3-4 minutes.

Chicken broth with cubed chicken.

Step 3 Remove from heat, stir in tom yum paste and coconut milk until dissolved.

Tom yum paste being mixed in.

🌀 Mixing Pro Tip

When mixing the paste, Use a Strainer or Premix in a Bowl to ensure it is fully dissolved. This ensures that the paste blends seamlessly into the soup, enhancing its flavor without any lumps and provides even distribution.

🌿 Garnishing Pro Tip

To finish, garnish with freshly chopped Cilantro and Thai Chilies for an extra burst of flavors.

🍽️ Serving Pro Tip

Do Not Eat the Lemongrass Sticks, they’re for flavoring only. Simply remove them before serving or set them aside while enjoying the soup.

Recipe Variations

For a traditional twist on the recipe, consider omitting the coconut milk from the soup base to create a classic Tom Yum Soup. This variation stays true to the authentic flavors of Tom Yum, allowing the tangy and spicy essence to shine in the soup.

Pairing Recommendations

Pair this soup with other Thai-inspired dishes like Chicken Lettuce Wraps with Thai Peanut Sauce or Chicken Satay, and don’t forget to enjoy a refreshing Thai Iced Tea.

Creamy coconut tom kha gai soup served in a bowl with sliced peppers and sliced chicken breast top down.

Frequently Asked Questions

How long does it take to cook the soup?

To cook this soup, it takes about 10 minutes from start to finish.

Can I freeze this soup for later consumption?

Yes, you can freeze this soup for later consumption. It's an excellent choice for meal prep. After making the soup, allow it to cool, then portion it into single-serving ziplock bags and freeze. This way, you'll have convenient portions ready whenever you need them.

What type of coconut milk should I use for the best flavor?

For the best flavor, use canned coconut milk without added sugar or sweeteners. This type of coconut milk works perfectly for this recipe, providing a rich and authentic flavor without any unwanted sweetness.

Can I make this soup in a slow cooker or instant pot?

While you could technically make this soup in a slow cooker or instant pot, it's worth noting that it only takes about 10 minutes on a regular stovetop. Therefore, there's no real need to utilize either a slow cooker or instant pot for this particular recipe.

Storage Tips

To store leftovers, simply place in an airtight container and refrigerate it for up to 10-14 days. For longer-term storage, freeze the soup in single-serving freezer bags, where it will remain good for 2-3 months.

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Watch How To Make It

Creamy coconut tom kha gai soup served in a bowl with sliced peppers and sliced chicken breast.

Tom Kha Gai Soup

Taste the flavorful fusion of Tom Yum Soup with coconut milk in my delicious Tom Kha Gai Soup recipe. This Thai-inspired dish offers a creamy and aromatic experienc, perfect for cozy nights or impressing guests with an exotic twist on a classic favorite!
4.20 from 15 votes
Course: Appetizer, Soup
Cuisine: Asian, Thai
Keyword: tom kha gai soup, tom yum soup with coconut milk
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3
Print Recipe
Calories: 224kcal

Ingredients

Instructions

  • Gather all the ingredients.
    Ingredients for coconut tom kha gai soup.
  • Slice chicken breast, loosely chop cilantro, slice mushrooms, chop lemongrass into 2 inch sticks and as shown below.
    Cubed chicken breast.
  • Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.
    Chicken broth with lemon grass sticks.
  • Once boiling, add sliced mushrooms and cook for 1 minute.
    Chicken broth with lemon grass sticks and sliced mushroom.
  • Next add in sliced chicken and cook for 3-4 minutes until cooked through.
    Chicken broth with cubed chicken.
  • Remove soup from heat, add tom yum paste inside a strainer and mix into the soup with chopsticks/spoon as shown below (if you don't have a strainer, you can premix in a bowl) followed by the coconut milk. Note - the amount will vary depending on the brand, so taste and adjust to liking.
    Tom yum paste being mixed in.
  • Finally sprinkle in chopped cilantro and enjoy the soup hot! Note - don't eat the lemongrass. Simply set it aside or discard it.
    Tom kha gai soup with cilantro sprinkled on top.

Nutrition

Calories: 224kcal | Carbohydrates: 4g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 820mg | Potassium: 769mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. I’ve cooked with Lemon Grass before and it’s not edible. In your instructions, you do not mention taking out the stalks once the broth has simmered. Can you please comment?

    • LowCarbingAsian

      Hi Carri – You are correct that it’s not edible. You can take them out before serving if preferred, but we just don’t eat them if we happen to have one in the bowl.

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