Creamy Coconut Tom Kha Gai Soup

This deliciously creamy Tom Kha Gai soup is a tom yum soup lover’s dream come true!  With the addition of coconut milk, this soup is as rich and creamy as it is spicy and sour!

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

Not too long ago, I made a low carb version of tom yum soup that was a big hit with all our visitors.  So much that one of our followers reached out to us and requested a creamy coconut version!

Because of this, we made this creamy version of tom yum known as Tom Kha Gai!

Turns out, I honestly can’t tell you which one is better because they’re both so amazingly good!

If you’ve never had tom yum soup, it is Thailand’s version of hot and sour soup. It’s both spicy and tangy and bursting with flavor.

Tom Kha Gal is all of the above with an additional subtle coconut flavor that makes the soup richer and creamier than the original tom yum soup.

Both are great and if you are interested in checking out the original tom yum soup, find it here!

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

What’s coconut tom kha gai soup?

Tom kha gai soup is a creamy spicy and sour soup made with tender chicken originating from Thailand.  It’s similar to tom yum soup with the addition of coconut milk in the soup and minus the shrimp.

What’s the difference between tom kha gai and tom yum soup?

Tom Kha Gai is similar to tom yum soup with the addition of coconut milk.  It’s also made with tender chicken vs. traditional tom yum that contains shrimp.  Tom kha gai, therefore, is a richer and creamy soup with a hint of sweetness.

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

What’s tom yum soup base and what kind do you recommend using?

Tom yum soup paste is made from various spices and chilis and forms the base for all the flavors found in tom yum and tom kha gai soups.  I purchase my tom yum soup base at Ranch 99, a local Asian supermarket, but you can find comparable paste on Amazon as well.

What’s coconut milk and what kind do you recommend using form Tom kha gai soup?

Coconut milk is a liquid that has been extracted from coconut pulp.  It has a rich coconut flavor and is low carb.  I have used both coconut from a tetra pack as well as from a can.  All work wonderfully for this soup.

Any tips you can share to make easy coconut tom Kha gai soup?

  • Make sure to follow the order of ingredients in the directions.  Adding coconut milk too early can result in curdled coconut milk in the soup.

A package of thai coconut milk to be used in coconut tom kha gai soup

What other Asian soup recipes can I try?

Now, let’s get making some keto style Creamy Coconut Tom Kha Gai Soup!

  • Prepping Time 5M
  • Cook Time 5M
  • Total Time 10M
  • Net Carb/Serving ~3g
  • Servings 3

Ingredients

  • 1 lbs Chicken Breast
  • 1 Cup Sliced Common White Mushrooms
  • 1 Stick Lemongrass
  • 5-6 Stems Cilantro
  • 2 Cups Water
  • 1 Cup Chicken Broth
  • 1/2 Cup Coconut Milk
  • 1 1/2 tbsp Tom Yum Paste (amount will vary depending on the brand)

Directions

1) Gather all the ingredients.

2) Slice chicken breast, loosely chop cilantro, slice mushrooms, chop lemongrass into 2 inch sticks and as shown below.

3) Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.

4) Once boiling, add sliced mushrooms and cook for 1 minute.

5) Next add in sliced chicken and cook for 3-4 minutes until cooked through.

6) 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 use a ladle) followed by the Coconut MilkNote – the amount will vary depending on the brand, so taste and adjust to liking.

7) Finally sprinkle in chopped cilantro and enjoy the soup hot!

Hope you enjoy your homemade easy to make Creamy Coconut Tom Kha Gai Soup!

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

 

Creamy coconut tom kha gai soup being scooped by a golden spoon

 

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

Creamy Coconut Tom Kha Gai Soup

This deliciously creamy Tom Kha Gai soup is a tom yum soup lover's dream come true! With the addition of coconut milk, this soup is as rich and creamy as it is spicy and sour!
5 from 2 votes
Course: Appetizer, Soup
Cuisine: Asian, Thai
Keyword: creamy coconut tom yum, thai food, tom kha gai soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3
Print Recipe
Calories: 224kcal

Ingredients

  • 1 lbs Chicken Breast
  • 1 Cup Sliced Common White Mushrooms
  • 1 Stick Lemongrass
  • 5-6 Stems Cilantro
  • 2 Cups Water
  • 1 Cup Chicken Broth
  • 1/2 Cup Coconut Milk
  • 1 1/2 tbsp Tom Yum Paste amount will vary depending on the brand

Instructions

  • Gather all the ingredients.
  • Slice chicken breast, loosely chop cilantro, slice mushrooms, chop lemongrass into 2 inch sticks and as shown below.
  • Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.
  • Once boiling, add sliced mushrooms and cook for 1 minute.
  • Next add in sliced chicken and cook for 3-4 minutes until cooked through.
  • 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 use a ladle) followed by the Coconut Milk. Note - the amount will vary depending on the brand, so taste and adjust to liking.
  • Finally sprinkle in chopped cilantro and enjoy the soup hot!

Video

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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