Tom Kha Gai (Thai Coconut Chicken Soup)
Silky coconut broth infused with ginger and lime, with tender chicken and mushrooms — sour, salty, creamy and gently spicy in every spoonful.
Nutrition per serving
1½ cups- Net carbs
- 6.3g
- Calories
- 364kcal
- Protein
- 27g
- Fat
- 27g
- Total carbs
- 8.1 g
- Fiber
- 0.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp (tom kha goong): Plump shrimp instead of chicken, cooked for just a couple of minutes in the fragrant broth.
- Add the mushrooms first and simmer 2 minutes, then the shrimp for 2–3 minutes more, just until pink and opaque.
Vegan (tofu): Firm tofu and vegetable broth, with tamari in place of fish sauce — just as fragrant and creamy.
- Simmer the tofu with the mushrooms for 4–5 minutes, just to heat through and absorb the flavors. Season with tamari and a pinch of salt in place of the fish sauce.
- Nice to have (optional)
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $11.66 for 4 servings ($2.92 each) · how we estimate
Instructions
-
Bring the broth, ginger, lime zest and chilies to a simmer in a large saucepan and simmer gently for 5 minutes to infuse.
-
Stir in the coconut milk and bring back to a bare simmer — small bubbles at the edges, not a rolling boil, which can make coconut milk separate.
-
Add the chicken and simmer 6–8 minutes, until cooked through (165°F/74°C), adding the mushrooms for the last 3 minutes.
-
Take the pot off the heat and stir in the fish sauce, lime juice and sweetener. Taste: it should be distinctly sour and salty with a creamy, gently sweet background. Adjust with more lime juice or fish sauce.
-
Ladle into bowls (fishing out the ginger slices and zest if you like) and top with cilantro.
Tips for success
-
If you can find them, add 2 stalks of lemongrass (bruised and cut into 2-inch pieces) and 4–5 torn makrut lime leaves with the ginger for the authentic aroma. They are for flavor only and are not eaten. - Lime juice goes in off the heat — boiling dulls its fresh sourness.
- Serve over cauliflower rice for a more filling meal.
Nice to have, not needed
- Lemongrass and makrut lime leaves give the authentic aroma — the ginger and lime zest carry the soup without them.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat gently until steaming without boiling, then brighten with a fresh squeeze of lime.
Refrigerate up to 3 days and reheat gently without boiling. Coconut soups can separate when frozen.
Variations
2 variations, each with its own ingredients and macrosShrimp (tom kha goong)
ProteinPlump shrimp instead of chicken, cooked for just a couple of minutes in the fragrant broth.
- boneless, skinless chicken thighs → large shrimp
6.3 g net · 323 kcal · 28 g protein · 23 g fat · ≈$4.42 per serving (same net carbs as the original)
Vegan (tofu)
DietFirm tofu and vegetable broth, with tamari in place of fish sauce — just as fragrant and creamy.
- chicken broth → vegetable broth
- boneless, skinless chicken thighs → firm tofu
- fish sauce → tamari
7.6 g net · 348 kcal · 19 g protein · 29 g fat · ≈$2.38 per serving (+1.3 g net carbs vs the original)
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