Tom Kha Gai
Tom Kha Gai, a popular Thai Coconut Chicken Soup, is super simple to make at home! This Whole30-friendly version is delicious and quick enough to make for a weeknight supper!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 2 teaspoons coconut oil or cooking fat of choice
- 2 large shallots thinly sliced
- ¼ pound shiitake mushrooms cut into quarters
- Diamond Crystal kosher salt
- 2 cups chicken broth
- 2 13.5 oz cans full-fat coconut milk, divided
- 2 medium lemongrass stalks trimmed, pounded, and tied in a knot
- 1 2-inch piece fresh galangal, cut into ¼-inch slices
- 6 makrut lime leaves torn into large pieces (or zest from two limes)
- 1½ pounds boneless and skinless chicken thighs cut into ½-inch strips
- 2 medium tomatoes cut into wedges
- 1½ tablespoons Red Boat fish sauce
- Juice from 2 medium limes
- ¼ cup chopped cilantro leaves
- 2 Thai chili peppers or 1 Fresno pepper thinly sliced (optional)
Heat a large saucepan over medium heat, and add the coconut oil once it’s hot. Stir in the shallots and shiitake mushrooms with a sprinkle of salt.
Sauté until the shallots are softened but not browned, about 3-5 minutes.
Pour in the broth and one can of coconut milk. Increase heat to medium-high, stirring frequently until it starts to simmer.
Add the lemongrass stalks, galangal coins, and torn up makrut lime leaves. Maintain a simmer, decreasing the heat to medium or medium-low, stirring occasionally.
When the aromatics have infused the broth (about 5 to 10 minutes), add the chicken. Increase the heat to medium-high to bring back to a simmer and cook until the chicken is no longer pink.
Add the remaining can of coconut milk and the tomatoes. Cook, stirring occasionally, until the tomatoes are heated through but not broken down.
Fish out the lemongrass, lime leaves, and galangal. (Or you can tell your diners to pick out those items in their bowls.)
Remove the pot from the heat and season with fish sauce, lime juice, and cilantro. Taste and adjust with more seasoning if needed.
Ladle up the soup and add Thai chili peppers to the bowls if desired.
- Leftovers can be stored in the fridge for up to 4 days.
- If you can't find fresh, frozen, or dried galangal, lemongrass, and/or makrut lime leaves, you can season the soup to taste with a teaspoon or two of store-bought Thai red curry paste.