Thai Coconut Chicken Soup

A warming, aromatic soup inspired by Thai tom kha — chicken simmered in coconut milk with lemongrass, ginger, and lime. Naturally dairy-free and deeply comforting, with a broth that tastes like it simmered for hours.

What You Need

• 1 lb chicken breast or thighs, thinly sliced
• 1 can (14 oz) full-fat coconut milk
• 2 cups chicken broth
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1-inch piece fresh ginger, sliced
• 3 cloves garlic, minced
• 1 tablespoon fish sauce (check for mammalian-free brand)
• Juice of 1 lime
• 1 teaspoon coconut sugar or honey
• 2 cups mushrooms, sliced
• Fresh cilantro and sliced chili, to serve

Method

1. Bring chicken broth to a simmer. Add lemongrass and ginger; steep 10 minutes.
2. Add garlic, coconut milk, and mushrooms. Simmer 5 minutes.
3. Add chicken and cook 5–7 minutes until cooked through.
4. Season with fish sauce, lime juice, and coconut sugar. Taste and adjust.
5. Remove lemongrass before serving. Top with cilantro and chili.

Tips & Notes

• Bruise the lemongrass stalk firmly with the back of a knife — this releases the aromatic oils.
• Most fish sauce is Alpha-Gal safe, but always read the label to confirm no mammalian additives.

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