Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)

This tom kha soup formula (or Thai coconut chicken soup) is totally immaculate. Rich and smooth yet tart and salty, this Thai coconut chicken soup formula is filling however light and decidedly overflowing with flavor. The absolute best tom kha gai formula I've at any point made or attempted. With Whole30, paleo, and veggie lover choices, as well.

How about we feel free to discuss the best soup ever. Believe it or not: tom kha soup. Otherwise known as Thai coconut chicken soup. Otherwise known as tom kha gai. What's more, guess what? I have a truly strong story to oblige this formula.

A Secret Ingredient 

It turns out it's very basic, extremely: red curry glue. A tad of red curry glue added to a generally really conventional formula for tom kha soup, and strangely, less "bona fide" fixings, making it route simpler to make all the time. Despite everything you use lemongrass, obviously, yet you swap ginger for galangal and crisp lime juice for kaffir lime leaves. As much as I adore the worldwide market, I simply don't arrive enough to fulfill my Whole30 Thai coconut chicken soup wanting in the event that I need to utilize those elusive fixings!

So here's the arrangement: this tom kha gai (Thai coconut chicken soup) is flawlessness. It's smooth and somewhat tart and salty and somewhat sweet, and the chicken is delicate, and the mushrooms are filling, and the new cilantro includes the ideal herbaceous edge, and I can't get enough of this soup. I don't think you'd ever need another Whole30 Thai coconut chicken soup formula, or hell, a plain ol' non Whole30 Thai coconut chicken soup formula so far as that is concerned, in light of the fact that this formula is so damn great.


Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)


  • 1 Tbsp. coconut oil
  • 1/2 onion sliced
  • 2 garlic cloves chopped
  • 1/2 red jalapeno pepper sliced, or a couple Thai chiles, halved
  • 3 quarter-inch slices slices galangal or ginger
  • 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
  • 2 teaspoons red Thai curry paste
  • 4 cups chicken broth see Note 1 if vegan or on Whole30
  • 4 cups canned coconut cream or coconut milk
  • 2 medium chicken breasts cut into bite-sized pieces, see Note 2 for vegan/vegetarian or to use shrimp
  • 8 oz. white mushroom caps sliced
  • 1-2 Tbsp. coconut sugar if on Whole30, see Note 3
  • 1 1/2 - 2 Tbsp. fish sauce plus more to taste, see Note 4 if on Whole30 or vegan
  • 2-3 Tbsp. fresh lime juice
  • 2-3 green onions sliced thin
  • fresh cilantro chopped, for garnish


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

For more detail :

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