Thai Chicken Soup With Coconut Milk

Published Date
April 24th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Front View of Thai Chicken Soup With Coconut Milk
Closed up shot of Thai Chicken Soup With Coconut Milk

Soups are popular on the keto diet since they are easy to make. In addition, they keep you fuller longer since the liquid will stay in the stomach while the solid foods are being digested. This triggers the stomach wall to suppress the production of ghrelin, which makes you feel fuller longer. 

This Thai Chicken Soup with coconut milk fits the bill. Thai chicken soup with coconut milk, also known as Tom Kha Gai soup, is a Thai coconut soup that has a spicy and sour flavor. It is made with red chili paste, which works with Thai red chilies to give the soup a hot spicy taste, and coconut milk to give the broth its characteristic creamy white color. In addition, this Thai chicken soup with coconut milk aromatics such as onions, garlic, ginger, and lemongrass provides the soup with a citrusy, slightly minty flavor. In short, it is a steamy bowl of hot soup filled with delicious veggies and chicken. 

Equipment Needed

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Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
4 persons



In a medium pot, add the olive oil and set it over medium-high heat.

Add the minced white onions and cook them for 2 minutes until they soften.

Stir in the garlic, Thai chilies, ginger, lemongrass, and Thai red curry paste, and cook it for 5 minutes, stirring constantly. 

Stir in the chicken broth and lime leaf and allow the Thai chicken soup with coconut milk to boil.

Next, turn the flame down to low and cook the Thai chicken soup with coconut milk uncovered for 30 minutes.

Add the coconut milk, chicken breast, and mushrooms and cook it for 10-15 minutes until the chicken is cooked thoroughly. 

Stir in the fish sauce and sugar-free sweetener, and lime juice, and cook it for an additional 2 minutes.

Divide the Thai chicken soup with coconut milk between 4 soup bowls and garnish it with the cilantro leaves before serving.

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Thai chicken soup with coconut milk, recipe, spicy, slow cooker, instant pot, chunky rice, lemongrass

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