Thai Coconut Chicken Soup – Tom Kha Gai
Macros per serving:
• 325 Calories
• 20g of Fat
• 29g of Protein
• 7g of Net Carbs
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 6 cups chicken broth
  • 2 stalks lemongrass
  • 10 kaffir lime leaves (or 1 lime)
  • 1 inch fresh ginger (grated)
  • 1/2 tsp sea salt
  • 1 lb boneless skinless chicken thighs
  • 10 oz. mixed mushrooms (we used white, oyster and shiitake)
  • 1.5 cups coconut cream
  • 1 tbsp fish sauce (optional)
  • 1 chili pepper (optional)
  • cilantro (to taste, for garnish)
  1. Start by heating the chicken broth in a soup pot on medium-high heat.
  2. Whack the lemongrass stalks with the blunt end of a knife a few times to help release its aroma. Then cut it into about 4 1-inch pieces. Add them to the chicken broth along with the kaffir lime leaves, grated ginger and sea salt. (If you don’t have kaffir lime leaves, you can use the juice of 1 lime plus its zest).
  3. Let the broth simmer for about 20 minutes. Then strain out the solids.
  4. Into the now-strained broth, add the chicken thighs and mixed mushrooms. You can use 10 oz. of just white mushrooms but using mixed mushrooms adds some different flavors to the soup that are very pleasant.
  5. Let the chicken and mushrooms cook for 20 minutes.
  6. Once the 20 minutes are up, take out the chicken thighs and shred them. Add them back in along with the cup of coconut cream and fish sauce.
  7. Let this cook for about 5 minutes. Taste it and add more salt if necessary.
  8. To serve, split among 4 bowls and garnish with chopped chili pepper (optional) and cilantro or parsley to taste. Enjoy!