Name: Best Ever Tom Kha Gai Recipe – Authentic Thai Coconut Soup
Ingredients: 1 tablespooncoconut oil; Half ofoneonion, thinly sliced; 2cloves garlic, chopped; Half ofonered jalapeno pepper, sliced (or1–3Thai chiles, halved); 3 ¼-inch slices galangal or ginger; 1lemongrass stalk, pounded with the side of a knife and cut into2-inch pieces; 2 teaspoonsred curry paste; 4 cupschicken broth(use vegetable broth for vegan/Whole30options); 4 cupscanned full-fat coconut cream(unsweetened, or full-fat unsweetened coconut milk for a lighter option); 2medium chicken breasts, cut into bite-sized pieces (about1pound; use tofu or shrimp for vegan/vegetarian); 8 ounceswhite mushrooms, sliced; 1–2tablespoons coconut sugar(optional for Whole30); 1 ½–2tablespoons fish sauce(use coconut aminos for vegan/Whole30); 2–3tablespoons fresh lime juice; 2–3green onions, sliced thin; Fresh cilantro, chopped, for garnish

Description

Welcome to the ultimate guide to making theBest Ever Tom Kha Gai – Thai Coconut Soup, a traditional Thai dish bursting with tangy, creamy, and savory flavors. This delicious Thai coconut soup is perfect for those who love rich, comforting soups with a tropical twist. Whether you’re new to Thai cooking or a seasoned home chef, this recipe is a must-try for anyone seeking authentic and flavorful dishes.

Ingredients

Scale

1 tablespooncoconut oil
Half ofoneonion, thinly sliced
2cloves garlic, chopped
Half ofonered jalapeno pepper, sliced (or1–3Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1lemongrass stalk, pounded with the side of a knife and cut into2-inch pieces
2 teaspoonsred curry paste
4 cupschicken broth(use vegetable broth for vegan/Whole30options)
4 cupscanned full-fat coconut cream(unsweetened, or full-fat unsweetened coconut milk for a lighter option)
2medium chicken breasts, cut into bite-sized pieces (about1pound; use tofu or shrimp for vegan/vegetarian)
8 ounceswhite mushrooms, sliced
1–2tablespoons coconut sugar(optional for Whole30)
1 ½–2tablespoons fish sauce(use coconut aminos for vegan/Whole30)
2–3tablespoons fresh lime juice
2–3green onions, sliced thin
Fresh cilantro, chopped, for garnish

Instructions

Step 1:In a medium pot, heat the coconut oil over medium heat. Add the sliced onion, garlic, jalapeno or Thai chiles, galangal or ginger, lemongrass, and red curry paste. Stir frequently and cook for 5 minutes until the onions are softened.
Step 2:Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer uncovered for 30 minutes. This step infuses the broth with aromatic flavors.
Step 3:Strain the broth to remove the aromatics (onions, garlic, lemongrass, and ginger) and discard them.
Step 4:Add the coconut cream (or milk), chicken breast (or tofu/shrimp), and mushrooms to the strained broth. Simmer until the chicken is cooked through (about 10 minutes).
Step 5:Season the soup with fish sauce (or coconut aminos), coconut sugar (if using), and fresh lime juice. Adjust the seasoning to taste.
Step 6:Cook for another 2 minutes, then ladle the soup into bowls. Garnish with sliced green onions and chopped cilantro.
For more soup inspiration, explore thisUltimate Cowboy Casseroleon Optimal Recipes for another hearty dish option.