Ever tried a soup that’s both comforting and packed with flavor? Meet Tom Kha Gai—Thailand’s famous coconut chicken soup. It’s creamy, tangy, and just the right amount of aromatic. The name literally means “Chicken Galangal Soup” (galangal is a bit like ginger but with its own unique kick).
Traditionally, it’s made with coconut milk, lime, lemongrass, and a touch of spice. But here’s the cool part: you can tweak it to fit pretty much any diet—AIP, Paleo, Whole30, or Keto. This recipe does just that while keeping all the flavors authentic. Ready to dive in? Let’s go!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus 25 minutes for pressure release)
- Total Time: 55 minutes
- Servings: 8 (easy to scale up or down).
- Skill Level: Beginner-friendly—with a little practice working with fresh herbs like lemongrass.
- Equipment:
- Instant Pot or stockpot
- Cutting board and knife
- Tongs
- Measuring spoons
Pro Tip: This soup tastes even better the next day—so feel free to make it ahead! Store it in the fridge, and it’ll stay fresh for four days.
Ingredients You’ll Need
The Essentials
- 5 cups water
- 3 lbs boneless, skinless chicken thighs
- 4 cups mixed veggies (zucchini, mushrooms, celery—your choice)
- 8 oz canned water chestnuts (optional—skip for Keto)
- 1 can (15 oz) full-fat coconut milk (go for the good stuff, not the lite version)
- 3 green onions, sliced
- Juice from 1 lime
- 3 tbsp fresh ginger (minced or grated—or 2 tsp dried ginger powder)
- 2 tbsp coconut aminos
- 1 tbsp + 1 tsp sea salt
- 1 tbsp fish sauce (Red Boat is great)
- 1 tbsp coconut sugar (swap for stevia or another low-carb sweetener for Keto)
- 2 shakes lemongrass essential oil (or 1 stalk fresh lemongrass—details below)
- Fresh cilantro or mint (for garnish)
Swaps & Substitutions
- No fresh ginger? Dried ginger powder works.
- Out of lemongrass? Use food-grade lemongrass essential oil. It’s potent but easy to work with.
- Cutting sugar? Use a Keto-friendly sweetener instead of coconut sugar.
How to Make It
Instant Pot Version
- Start the Base: Toss water, chicken thighs, veggies (like zucchini and mushrooms), fresh lemongrass (or essential oil), and sea salt into your Instant Pot. If you’re using dried ginger powder, add that now too.
What to check: Everything should be covered with water but not overly crowded. - Pressure Cook: Close the lid and seal the steam valve. Set the Instant Pot to the “Stew” setting for 15 minutes. When it’s done, let the pressure release naturally for 25–45 minutes (or use quick release if you’re in a rush).
- Shred the Chicken: Pull the chicken thighs out with tongs and shred them on a cutting board once they’re cool enough to handle. Add the shredded chicken back to the pot.
- Finish It Off: Stir in the coconut milk, lime juice, coconut aminos, fish sauce, coconut sugar (or your sweetener), and fresh ginger (if not using powder). Add the lemongrass essential oil if that’s your choice.
- Serve and Enjoy: Ladle into bowls, sprinkle with fresh cilantro or mint, and dig in while it’s hot!
Stovetop Version
- In a pot, combine chicken thighs, water, and sea salt. Bring it to a low simmer over medium heat. Keep the heat low—you don’t want dry, overcooked chicken.
- After about 20 minutes, add the veggies (zucchini, mushrooms, celery, etc.) and simmer for another 10 minutes until tender.
- Take out the chicken thighs, shred them up, and toss them back into the pot.
- Stir in coconut milk, lime juice, fish sauce, coconut sugar (or sweetener), and any remaining ingredients. Adjust the seasoning to your liking.
- Serve immediately with your favorite garnishes.
Make It Your Own
- Vegan? Swap chicken with tofu or tempeh. Use tamari or coconut aminos instead of fish sauce.
- Want more heat? Add Thai chilies or red pepper flakes.
- Seasonal veggies? Swap in what’s fresh—broccoli or baby corn work great.
Serving & Storing
- Pair it with: Steamed jasmine rice or cauliflower rice for a low-carb side.
- Leftovers? Keep them in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.
- Reheating Tips: Warm on the stove over medium-low heat. Don’t boil—it’ll mess with the creamy texture of the coconut milk.
Tom Kha Gai isn’t just a soup—it’s a hug in a bowl. Whether you’re cozying up on the couch or impressing dinner guests, this recipe is bound to please. Give it a try, and feel free to get creative with the flavors. You got this!
PrintAIP Tom Kha Gai (Paleo, Whole30, Keto)
A creamy, aromatic Thai Coconut Chicken Soup made AIP, Paleo, Whole30, and Keto-friendly. This comforting dish is packed with tender chicken, fresh veggies, and vibrant flavors of lemongrass, ginger, and lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (Instant Pot) + 25 minutes (pressure release)
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Soup
- Cuisine: Thai
Ingredients
- 5 cups water
- 3 lbs boneless, skinless chicken thighs
- 4 cups sliced veggies (zucchini, mushrooms, celery)
- 8 oz canned water chestnuts (optional; omit for Keto)
- 1 can (15 oz) full-fat coconut milk
- 3 green onions, sliced
- Juice of 1 lime
- 3 tbsp fresh ginger (minced or grated) or 2 tsp dried ginger powder
- 2 tbsp coconut aminos
- 1 tbsp + 1 tsp sea salt
- 1 tbsp fish sauce (Red Boat brand recommended)
- 1 tbsp coconut sugar (or stevia/low-carb sweetener for Keto)
- Lemongrass essential oil (2 drops) or 1 stalk fresh lemongrass
- Fresh cilantro or mint for garnish
Instructions
Instant Pot Method:
- Add water, chicken thighs, veggies, lemongrass (if using), and sea salt to the Instant Pot. If using dried ginger powder, add it now. Secure the lid and close the steam valve.
- Select the “Stew” setting and set the timer to 15 minutes. Once cooking is complete, allow natural pressure release for about 45 minutes or carefully perform a quick release.
- Remove chicken with tongs and chop into bite-sized pieces. Return to the pot.
- Stir in coconut milk, green onions, lime juice, fresh ginger (if not using powder), coconut aminos, fish sauce, coconut sugar (or sweetener), and lemongrass essential oil if using. Mix well.
- Serve hot and garnish with fresh cilantro or mint.
Stovetop Method:
- In a stockpot or saucepan, combine chicken thighs with water and sea salt. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook for about 20 minutes. If using fresh lemongrass or dried ginger powder, add them now.
- Add veggies and cook uncovered for another 10 minutes until tender. Remove chicken with tongs and chop into bite-sized pieces before returning it to the pot.
- Stir in coconut milk, lime juice, fish sauce, coconut sugar (or sweetener), and remaining ingredients. Mix well and adjust seasoning as needed. Serve hot with garnishes.
Notes
Serving Suggestions:
Serve in bowls topped with fresh cilantro or mint alongside cauliflower rice or a light cucumber salad for a complete meal.
Tips & Tricks:
- Don’t boil the soup after adding coconut milk to avoid curdling. Keep it at a gentle simmer.
- Bruise fresh lemongrass stalks before adding them to release their oils.
- Adjust lime juice and fish sauce to your taste for perfect flavor balance.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until warmed through—avoid boiling to maintain the soup’s creamy texture.