Dairy-Free Tom Kha Gai (Thai Coconut Soup)

Delight in the rich, aromatic flavors of Dairy-Free Tom Kha Gai, a vibrant twist on the classic Thai coconut soup that's perfect for those avoiding dairy. This recipe combines tender slices of chicken, creamy coconut milk, and a medley of fragrant ingredients like lemongrass, galangal, and kaffir lime leaves to create an authentic yet approachable dish. Shiitake or button mushrooms add earthy depth, while a hint of lime juice, fish sauce, and coconut sugar balances the soup with tangy, salty, and subtly sweet notes. Completely gluten-free adaptable and ready in just 40 minutes, this comforting and wholesome soup offers a harmonious balance of spice and creaminess. Serve it as a light meal or pair it with jasmine rice for a heartier experience—every spoonful bursts with irresistible Thai flavors!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Chicken breast or thighs, thinly sliced
• 400 ml Coconut milk (unsweetened, full-fat)
• 500 ml Chicken broth (check label for gluten-free if needed)
• 2 Lemongrass stalks, trimmed and bruised
• 5 slices Galangal, thinly sliced (can substitute with ginger if unavailable)
• 4 Kaffir lime leaves, torn
• 2 Thai bird’s eye chilies, sliced (adjust for spice level)
• 150 grams Mushrooms (shiitake or button), sliced
• 3 tablespoons Fish sauce (use gluten-free variant if necessary)
• 3 tablespoons Lime juice, freshly squeezed
• 1 teaspoon Coconut sugar (or brown sugar)
• 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
• 2 Green onions, thinly sliced (for garnish)
• 0 Salt (to taste)
• 100 ml Water (optional for adjusting soup consistency)

Directions

Step 1

Prepare the aromatics by gently bruising the lemongrass stalks with the back of a knife, slicing the galangal (or ginger), and tearing the kaffir lime leaves to release their oils.

Step 2

In a medium-sized pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat.

Step 3

Add the prepared lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer for 5-7 minutes to infuse their flavors into the broth.

Step 4

Add the sliced chicken to the pot and simmer until the chicken is just cooked through, about 5-6 minutes.

Step 5

Stir in the mushrooms and sliced chilies, allowing them to cook for an additional 3-4 minutes.

Step 6

Season the soup with fish sauce, lime juice, and coconut sugar. Taste and adjust the flavor as needed by adding more lime juice for acidity, fish sauce for saltiness, or sugar for a hint of sweetness.

Step 7

If the soup is too thick, add water to reach your desired consistency, and let it heat through briefly.

Step 8

Turn off the heat and remove the lemongrass and galangal slices if desired (optional for ease of eating).

Step 9

Ladle the soup into bowls and garnish with fresh cilantro leaves and sliced green onions.

Nutrition Facts

Serving size	(1743.8g)

Amount per serving	% Daily Value*
Calories	1778.9

Total Fat 113.2g	0%
Saturated Fat 89.9g	0%
Polyunsaturated Fat g
Cholesterol 340mg	0%
Sodium 6784.6mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 22.8g
Protein 146.5g	0%

Vitamin D 70IU	0%
Calcium 187.1mg	0%
Iron 20.5mg	0%
Potassium 2990.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 32.2%

Carbs: 11.7%