Thai Tom Kha Gai is a coconut milk soup with mushrooms, chicken, ginger and lemongrass. This quick and easy recipe makes a satisfying, clean and delicious meal.
This post is sponsored by Truvia® Natural Sweetener.
Tom Kha Gai is a traditional Thai soup made with coconut milk, mushrooms, chicken, lemongrass, ginger, and kaffir lime leaves. It’s creamy, tangy, and has a slight kick to it for a belly-warming cozy soup that covers all the flavor bases.
Thai food is my ultimate comfort food, and making it at home is one of my most coveted rituals. I love the way my home smells while I’m cooking, and enjoy the combination of creamy, tangy, sweet flavors. I also love making Thai for friends and family, as it’s always an impressive crowd-pleaser!
This time of year, self-care, evolution and growth is on everyone’s mind. For me, wellness means consistency. This translates to cooking nourishing meals at home using fresh whole food ingredients. I see self-care as choosing a balanced lifestyle that you’re capable of maintaining in the long term, rather than urgently making too many changes at once.
I enjoy making traditional recipes cleaner or just a bit healthier so that I get the same satisfaction while maintaining my health goals. I also think it’s important to keep cooking fun, yet approachable. In this sense, all of the ingredients included in this recipe are those you can find at any grocery store. I find it can be difficult to track down kaffir lime leaves, so I replace them with lime zest and juice.
Traditionally, Tom Kha Gai includes cane sugar to give it a little sweetness, offsetting the heat and sour flavors. This soy-free, refined sugar-free approach to Tom Kha Gai makes for a clean, carb-conscious meal.
I use Truvia Natural Sweetener instead of cane sugar to keep the sweet but sugar-free. Truvia is a zero-calorie sweetener naturally sweetened from stevia leaf extract, which makes this soup keto-friendly. For those who are celebrating everyday wellness in the New Year, this is a great recipe to keep your palate pleased and to kick off your self-care routine.
Let’s hop to it!
How to Make Tom Kha Gai:
Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.
Add the garlic and mushrooms and continue sautéing another 3 minutes, until mushrooms begin to sweat.
Add the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 to 30 minutes, until the soup is very aromatic and the chicken is cooked through.
Serve soup in big bowls with lime wedges and cilantro.
- Omit the Truvia sweetener to make Whole30, or replace the Truvia with 1 to 2 tablespoons of pure maple syrup or coconut sugar to give it that sweetness but keep it Paleo
- Replace the lime zest and juice with 10 kaffir lime leaves.
- Use oyster mushrooms or shiitake mushrooms instead of baby bellas
- Add another can of coconut milk for even creamier soup
- Add red chili sauce or a chopped jalapeno to make soup spicy (it is mild as written)
You May Also Love:
- Coconut Curry Vegetable Soup
- 30-Minute Thai Curry Noodles
- Thai Coconut Chicken Soup
- Pressure Cooker Green Curry
- Green Curry Thai Noodle Soup
- Sweet Potato Coconut Curry Soup
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- 1 Tbsp avocado oil
- 1 small yellow onion
- 3 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 6 cups chicken bone broth
- 1 (15-ounce) can full-fat coconut milk
- 1 large chicken breast, chopped
- 1 (1-inch) nub ginger, peeled and grated
- 2 stalks lemongrass, peeled and chopped into 2-inch pieces *
- 2 Tbsp Truvia Natural Sweetener
- 2 Tbsp fish sauce
- 2 tsp lime zest
- 3 Tbsp lime juice
- 2 Tbsp red curry paste
- sea salt, to taste
- Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the edges begin to brown, about 5 to 8 minutes.
- Add the garlic and mushrooms and continue sauteing another 3 minutes, until mushrooms begin to sweat.
- Add the remaining ingredients, stir well, cover the pot, and bring to a full boil. Reduce the heat to a simmer and cook 20 minutes, or until the soup is very aromatic and the chicken is cooked through.
- Serve soup in big bowls with lime wedges and cilantro.
*Or 2 Tbsp lemongrass paste
Nutrition InformationYield 6 Serving Size 1 of 4
Amount Per Serving Calories 351Total Fat 24gUnsaturated Fat 0gCarbohydrates 5gSugar 2gProtein 24g