Thai Coconut Chicken Soup (Tom Kha Gai)
A fragrant Thai coconut milk soup with tender chicken breast, mushrooms,
lemongrass, ginger, and a bright hit of lime juice — warming and satisfying
with clean, balanced flavors.
Tom Kha Gai is one of Thailand's most beloved soups, and for good reason.
The combination of creamy coconut milk, aromatic lemongrass, earthy galangal
(or fresh ginger), and bright lime juice creates a broth that is simultaneously
rich and refreshing — a balance that is nearly impossible to achieve with most
other ingredients.
This version uses light coconut milk to keep the calorie count in check while
still delivering the characteristic creaminess. Chicken breast provides 34 grams
of lean protein per serving, while mushrooms add umami depth and potassium. The
fish sauce is used sparingly — just enough to build the savory base without
spiking sodium beyond a healthy range.
The aromatics are the soul of this dish. Lemongrass, ginger, and kaffir lime
leaves (or lime zest if kaffir leaves are unavailable) are not meant to be eaten
— they are bruised and simmered to release their oils into the broth, then removed
before serving. Thai chilies add heat that you can adjust to your preference.
✅ Why This Recipe Is Healthy
- • High protein: 34g per serving from lean chicken breast
- • Immune-supporting aromatics: Ginger, lemongrass, and lime all have anti-inflammatory properties
- • Low carb: Only 12g carbs per serving — naturally grain-free
- • Controlled sodium: Under 560mg by using a small amount of fish sauce and low-sodium broth
📊 Why This Recipe Scored 82/100
With an overall health score of 82/100, this recipe is a solid, balanced option. Its strongest area is blood sugar stability (95/100), where a strong 34g of protein helps buffer the glucose response. The main thing holding the score back is sodium balance (79/100), because 555mg of sodium is acceptable but worth keeping an eye on.
How our scoring works
Ingredients
- ✓ 1.25 lb chicken breast
- ✓ 13.5 oz (1 can) light coconut milk
- ✓ 2 cups low-sodium chicken broth
- ✓ 2 cups sliced shiitake mushrooms
- ✓ 2 stalks lemongrass stalks
- ✓ 1.5 inch piece fresh ginger
- ✓ 4 leaves (or 1 tsp lime zest) kaffir lime leaves
- ✓ 2 tbsp fish sauce
- ✓ 3 tbsp fresh lime juice
- ✓ 0.25 cup fresh cilantro
- ✓ 2 small Thai red chilies
- ✓ 3 cloves garlic
- ✓ 3 stalks green onions
- ✓ 0.25 tsp salt
Instructions
-
1
Prepare the aromatics: Cut off the bottom 2 inches of the lemongrass stalks and peel away the outer layer. Bruise the stalks by pressing firmly with the flat of a knife, then cut into 2-inch pieces. Peel the ginger and slice into thin coins. Lightly bruise the kaffir lime leaves by folding them. Slice the Thai chilies in half (remove seeds for less heat). Mince the garlic.
-
2
Slice the chicken breast across the grain into thin 1/4-inch strips. This ensures the chicken cooks quickly and stays tender in the broth.
-
3
Combine the light coconut milk and low-sodium chicken broth in a medium pot over medium heat. Add the lemongrass, ginger, kaffir lime leaves (or lime zest), garlic, and Thai chilies. Bring to a gentle simmer and cook for 10 minutes to infuse the broth with the aromatics.
-
4
Add the sliced mushrooms to the broth and cook for 3 minutes. Add the chicken strips and stir gently. Cook for 5-6 minutes until the chicken is cooked through with no pink remaining. Stir in the fish sauce and taste for seasoning. Add salt only if needed. Remove from heat.
-
5
Remove and discard the lemongrass pieces, ginger coins, and kaffir lime leaves. Stir in the fresh lime juice. Ladle into bowls and top with fresh cilantro, sliced green onions, and additional chili slices if desired. Serve immediately with additional lime wedges on the side.
Health Scores
Overall Health Score
Excellent Stability
Low Sodium
Nutrient Dense
Nutrition Facts
Per Serving
Health Highlights
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