Tom Kha Gai (Thai Coconut Soup)

We love Thai food and find it so complimentary to our beliefs and lifestyle. This is a staple in our house, which we love to eat for breakfast, lunch or dinner. Give this a whirl and let us know what you think.

Ingredients for Soup

  • 2 lbs of organic skinless chicken thigh meat, cubed; if you prefer you can substitute 1 lb of shrimp & 1 lb of scallops
  • 1 can coconut milk
  • 3 cups of fresh sliced mushrooms, white or brown, really your choice
  • 1 – 3 tbsp fish sauce, start with one tbsp at a time and taste, add more as your taste buds build
  • 2 -3 stalks of fresh lemongrass, wash well, peel outside layer off, chop very fine, or leave in large chunks your choice
  • 1 small onion or 1/2 of a large one, sliced
  • 1 heaping tsp coriander seeds, whole
  • 1/2 cup of fresh cilantro
  • 4 – 6 Thai chili peppers, chopped (we like it hot, but you can make it as spicy as you like)
  • 2-3 cups chicken stock, make your own if possible, we also use some of our bone broth if we are out of chicken
  • 1 – 2 pinches of salt (you can always add more later to taste)
  • 1 teaspoon palm sugar (we buy ours from the Asian market)
  • 1 – 2 inch piece of galanga root, cut into small pieces (ginger is in the same family, tastes differently, but is a great substitute and will not ruin this dish; try the Asian market for galanga root, it’s tough to find)
  • 3 – 5 kaffir lime leaves, chopped up, if you don’t have any, use some fresh lime zest, it will be delicious
  • 1/2 lime’s juice
  • fresh cracked pepper, we like rainbow pepper to taste


Add all ingredients except for protein and fresh cilantro into a soup pot, bring to a boil and cook on medium – low heat for 20 to 30 minutes, add protein and bring to a boil, reduce heat to simmer/low and cover for 5 – 7 minutes.  Add fresh cilantro and lime on the side.  Love and enjoy this soup for breakfast, lunch or dinner; it’s so good. Jo & Henry

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