Thai Chicken Coconut Soup – Tom Kha Gai – (Whole30 – Paleo – Gluten Free)

Looking for a homemade soup with a that is the perfect balance of sweet, sour, spicy, and salty ingredients? Try this Thai Chicken Coconut Soup!

Not only is it delicious, but it’s also is Whole30 compliant, Paleo, and gluten-free. If you like Thai food, you might have seen a similar version called tom kha kai. 

This homemade soup is a one-pot meal, which makes clean-up super easy later. Plus, cooking it in one pot allows the soup develop so much flavor during the cooking process as each round of ingredients adds a new layer of flavor to the soup.

Keep reading to learn how to make this Thai coconut chicken soup.

Ingredients for this Whole30 Tom Kha soup

To make this Whole30 Thai coconut soup you’ll need the following ingredients:

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• 2 tablespoons coconut oil
• 1 bunch of green onions, thinly sliced
• 2 cups of sliced mushrooms
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, finely sliced
• ½ teaspoon red pepper flakes
• ½ teaspoon cumin
• 2 stalks of lemongrass, chopped
• 1 jalapeno chili, seeded and finely chopped
• 1 pound of boneless, skinless chicken breasts
• ½ teaspoon of sea salt
• Dash of cracked black pepper
• 4 cups of Whole30 compliant chicken stock
• 1 can of full fat coconut milk
• 2 teaspoons Red Boat Fish Sauce
• 1 tablespoon fresh lime juice
• 1 cup of baby spinach leaves
• Fresh scallions, chopped
• Lime wedges

How to make this Whole30 Thai coconut chicken soup

Start by melting the coconut oil in a Dutch oven over medium-low heat. Add the green onions, garlic, mushrooms, ginger, cumin, lemongrass, red pepper flakes, and jalapeno pepper.

I like to use coconut oil because it has a high smoke point and won’t burn very easily.

Season the chicken with salt and pepper. Raise the heat to medium and add the chicken, cooking them until they are lightly browned on both sides.

This gives a bit of a caramelized flavor to the soup that plain boiled chicken won’t do.

Now it’s time to make the savory soup broth. Add the chicken stock, coconut milk, fish sauce, and lime juice. The soup will smell amazing now!

Bring the mixture to a boil and then lower the heat and simmer uncovered for about 30 minutes till the chicken is cooked through.

Take out the chicken pieces and shred them with two forks and then return the shredded chicken to the pot.

Add the baby spinach last and cook until it’s wilted. It adds a lovely touch of green to the soup as well as extra nourishment and texture.

Tasting this Thai Chicken Coconut Soup

Every bite of this amazing soup is full of flavor. It’s hard to believe that sweet, salty, spicy, and sour can be combined in one spoonful in such a tasty way.

It has some heat from the red pepper flakes and jalapeno pepper but it’s not too spicy. The overall flavor is very savory.

The recipe makes 4 hearty servings, each at 480 calories each.

This Thai Chicken Coconut Soup is packed with flavor and nourishment. It’s made with real ingredients and is very quick to prepare.

It’s the perfect way to keep you warm in the cold winter months.

If you would like it to be a bit more hearty, serve it with some boiled rice for a gluten-free meal, or use cauliflower rice for Whole30 and the Paleo plan.

Since the soup is made in one pot, cleanup is a breeze. Why not make a big batch of it today?

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Yield: 4 servings of Thai coconut chicken soup

Thai Chicken Coconut Soup (Whole30 - Paleo - Gluten Free)

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This delicious Thai chicken coconut soup has a really well balanced combination of sweet, sour, spicy, and salty ingredients.

The soup is Whole30 compliant, Paleo and Gluten Free. It is made entirely in one pot which makes clean up super easy later.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 bunch of green onions, thinly sliced
• 2 cups of sliced mushrooms
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, finely sliced
• ½ teaspoon red pepper flakes
• ½ teaspoon cumin
• 2 stalks of lemongrass, chopped
• 1 jalapeno chili, seeded and finely chopped
• 1 pound of boneless, skinless chicken breasts
• ½ teaspoon of sea salt
• Dash of cracked black pepper
• 4 cups of Whole30 compliant chicken stock
• 1 can of full fat coconut milk
• 2 teaspoons Red Boat Fish Sauce
• 1 tablespoon fresh lime juice
• 1 cup of baby spinach leaves
• Fresh scallions, chopped
• Lime wedges

Instructions

1. In a Dutch oven over medium low heat, cook the green onions, mushrooms, red pepper flakes, garlic, ginger, cumin, jalapeno, and lemongrass in the coconut oil. Stir often to make sure the garlic does not burn.
2. Raise the heat to medium, season the chicken with salt and pepper and add the chicken pieces and cook until lightly browned.
3. Stir in the chicken stock, coconut milk, fish sauce, lime juice and seasonings.
4. Bring to a boil, then reduce the heat to medium low and cook, uncovered for 30 minutes until the chicken is cooked and no longer pink.
5. Remove the chicken pieces to a plate and use two forks to shred the chicken. Return the pieces to the Dutch oven.
6. Mix in the baby spinach and cook until it wilts.
7. Garnish with scallions and serve the soup garnished with lime wedges.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases but the price is the same for you.

• 
  Zulay Kitchen 6 Quart Enameled Cast Iron Dutch Oven Pot with Lid – Premium Durability & Oven Safe up to 500°F
• 
  Red Boat Fish Sauce | Premium 40°N Fish Sauce made with just 2 ingredients in Vietnam | Keto, Paleo & Whole 30 | Sugar free | 17 fl oz (Pack of 2)
• 
  Thai Kitchen Gluten Free Unsweetened Coconut Milk, 13.66 fl oz (Pack of 12)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 32gSaturated Fat: 26gUnsaturated Fat: 9gCholesterol: 90mgSodium: 950mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 32g

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