Whole30 Tom Kha Gai (Thai Coconut Chicken Soup)

Indulge in the vibrant, comforting flavors of Whole30 Tom Kha Gai, a Thai coconut chicken soup that's as wholesome as it is delicious. This dairy-free and gluten-free recipe is packed with aromatics like fresh ginger, lemongrass, and garlic, combined with creamy coconut milk and a touch of red curry paste for an irresistible depth of flavor. Tender chunks of chicken thighs and delicate mushrooms make this soup hearty and satisfying, while a splash of lime juice and fish sauce adds the perfect balance of tangy and savory notes. Finished with a sprinkle of fresh cilantro and green onions, this Whole30-compliant dish is a quick, 45-minute meal that feels like a luxurious escape into Thai cuisine. Perfect for cozy nights or meal prep, this soup is sure to become a staple in your Whole30 repertoire.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 2-inch piece Fresh ginger, sliced into thin coins
• 2 Lemongrass stalks, trimmed and smashed
• 2 tablespoons Thai red curry paste (Whole30-compliant)
• 4 cups Chicken broth (check Whole30 compliance)
• 2 cups Coconut milk (full-fat, unsweetened)
• 1.5 pounds Boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups Mushrooms (e.g., white button or shiitake), sliced
• 2 tablespoons Fish sauce (Whole30-compliant)
• 3 tablespoons Lime juice, freshly squeezed
• 0.25 cup Fresh cilantro, chopped
• 2 Green onions, sliced
• 1 Red Thai chili peppers, sliced (optional, for spice)
• 0 Sea salt, to taste
• 0 Black pepper, to taste

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 2

Stir in the minced garlic, sliced ginger, and smashed lemongrass stalks. Cook for another 2 minutes, stirring occasionally, until fragrant.

Step 3

Add the Thai red curry paste to the pot and cook for 1-2 minutes, allowing the flavors to bloom.

Step 4

Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 5

Add the chicken thighs to the pot and cook for 10-12 minutes until fully cooked and tender.

Step 6

Stir in the sliced mushrooms and cook for an additional 5 minutes until the mushrooms are tender.

Step 7

Season the soup with fish sauce, lime juice, salt, and black pepper to taste.

Step 8

Turn off the heat and discard the lemongrass stalks and ginger slices if desired (optional).

Step 9

Ladle the soup into bowls and garnish with chopped cilantro, sliced green onions, and Thai chili peppers (if using).

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(2660.1g)

Amount per serving	% Daily Value*
Calories	3042.9

Total Fat 221.5g	0%
Saturated Fat 143.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 714.4mg	0%
Sodium 7839.8mg	0%
Total Carbohydrate 72.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 27.4g
Protein 205.1g	0%

Vitamin D 63.6IU	0%
Calcium 330.6mg	0%
Iron 27.9mg	0%
Potassium 4309.2mg	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: 64.2%

Protein: 26.4%

Carbs: 9.4%