thai soup in a bowl

Tom Kha Gai Soup

  • Author: Louise Sanders
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 mins
  • Yield: 4 medium bowls 1x


Traditional Thai Soup that is full of flavour and contrasting colour. Quick to put together, this Tom Kha Gai Soup is a meal in itself.


  • 2 tablespoons Coconut Oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli (or 1/2 one red Jalapeno chilli)
  • 3 inches Ginger, peeled and finely sliced
  • 1 lemongrass stalk, chopped finely
  • 12 tablespoons red Thai curry paste (use less if you prefer a very mild soup)
  • 4 cups chicken stock
  • 2 cans coconut milk
  • 2 medium chicken breasts, sliced or cubed
  • 1 cup sliced mushrooms (white or brown)
  • 1 tablespoon coconut sugar – optiona
  • 2 tablespoons fish sauce
  • 23 tablespoons lime juice (or juice of 4-5 limes)
  • 45 Baby Corn
  • 100g uncooked noodles (or 200g cooked)
  • 23 spring onions, sliced thin
  • Fresh Coriander, for garnishing


  1. In a large pot, heat the coconut oil over medium heat and add the onion, garlic, chilli, ginger, lemongrass as well as red thai curry paste. Fry for 4-5 minutes until onions are soft.
  2. Add chicken stock and bring to a boil. As soon as it boils, reduce heat and allow to simmer for 15 minutes.
  3. Add coconut milk, chicken strips/cubes and mushrooms and allow to simmer for 10 minutes or until chicken is cooked through.
  4. Stir in fish sauce, lime juice, baby corn and uncooked noodles. Cook for a further 2 minutes or so.
  5. Spoon into bowls and garnish with sliced green onions and coriander. Enjoy!