Creamy Thai Coconut Chicken Soup

aka The Golden Orchid Soup

There’s something about a warm bowl of coconut soup that makes everything feel right. I first tried Tom Kha Gai at a tiny Thai restaurant near my college campus, and I’ve been chasing that perfect balance of creamy, tangy, and spicy ever since. This version comes together in about 25 minutes on the stovetop, and it’s become my go-to lunch when I want something that feels like a warm hug. My friends always ask for the recipe, so here it finally is!

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken breast, sliced thin
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 stalk lemongrass, cut into 2-inch pieces and lightly smashed
• 8 ounces cremini mushrooms, sliced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken bone broth
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce
• Juice of 2 limes (about 3 tablespoons)
• 1 teaspoon coconut sugar
• 1 red Thai chili, sliced (or 1/2 teaspoon red pepper flakes)
• 1/2 red bell pepper, thinly sliced
• Sea salt to taste
• Fresh cilantro, for garnish
• Fresh Thai basil, for garnish
• Lime wedges, for serving

Instructions

1. Sauté the Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the ginger, garlic, and lemongrass pieces. Cook for about 1-2 minutes until fragrant, stirring frequently so the garlic doesn’t burn.
2. Cook the Chicken: Add the sliced chicken breast to the pot. Cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
3. Add the Mushrooms: Toss in the sliced cremini mushrooms and red bell pepper. Sauté for 2 minutes until the mushrooms begin to soften.
4. Build the Broth: Pour in the coconut milk and chicken bone broth. Add the coconut aminos, fish sauce, coconut sugar, and sliced Thai chili. Stir everything together and bring to a gentle simmer.
5. Simmer: Let the soup simmer for 10-12 minutes on medium-low heat until the chicken is fully cooked through and the flavors have melded together. The broth should be creamy and aromatic.
6. Finish with Lime: Remove from heat. Squeeze in the fresh lime juice and stir. Remove the lemongrass pieces before serving.
7. Serve: Ladle into bowls and top with fresh cilantro, Thai basil, and an extra lime wedge on the side. Enjoy immediately while hot!

Tips

• If you can find fresh galangal at an Asian grocery store, swap it for the ginger for an even more authentic flavor.
• This soup keeps well in the fridge for up to 3 days. The flavors actually deepen overnight!
• For a spicier soup, leave the seeds in the Thai chili or add a splash of chili oil on top.
• Make it dairy-free and paleo-friendly by ensuring your bone broth is clean and free of additives.
• Add rice noodles or cauliflower rice to make it more filling.