When the weather calls for something soothing and your taste buds are ready for bold flavor, Spicy Tom Kha Soup with Chicken brings comfort and complexity in every bowl. Inspired by traditional Thai flavors, this aromatic soup blends creamy coconut milk, bright lime juice, and just the right amount of heat from red curry and chili. Tender chicken and shiitake mushrooms add depth and heartiness, while lemongrass, garlic, and ginger infuse every bite with fresh, vibrant energy.
This isn’t just a flavorful meal—it’s packed with real, functional benefits. Ginger and garlic support digestion and immunity while offering powerful antioxidant protection. Garlic, in particular, promotes heart health, and ginger has been shown to regulate blood sugar and support brain function. Coconut milk adds richness along with healthy fats that support nutrient absorption and satiety. Ingredients like lime and lemongrass bring lightness and refresh the body naturally.
Perfect for a quick weeknight dinner or a cozy moment of calm on the weekend, this Spicy Tom Kha Soup is a deeply nourishing dish you can feel good about. With just one pot and everyday ingredients, you can create a vibrant, satisfying meal that supports your body and delights your senses—no complicated prep, no restrictive mindset, just real food that feels right.
Recipe
Serves 2
1 shallot, chopped
4 garlic cloves, chopped
1 thumb of grated ginger
½ red chili, chopped
1 lemongrass stalk, bashed
1 tbsp coconut oil
2 tbsp coconut aminos
1 tbsp Thai red curry paste
34 fl oz. (1L) vegetable stock
13.5 fl oz. (400ml) can coconut milk, reduced fat
7 oz. (200g) shiitake mushrooms, sliced
7 oz. (200g) chicken breast or thighs, cut into bite-sized pieces
1 lime, juiced
4 green onions, chopped
4 tbsp fresh cilantro, chopped
How to Prepare
Heat coconut oil in a saucepan over medium heat. Add shallot, garlic, ginger, chili, and lemongrass. Sauté for 3-5 minutes until fragrant.
Stir in tamari, rice wine vinegar, and curry paste. Cook for another 2-3 minutes.
Add vegetable stock and bring the mixture to a boil. Lower heat and simmer for 15-20 minutes to infuse the flavors.
Strain the broth, then return it to the pot. Add coconut milk, mushrooms, and chicken. Simmer for 10-15 minutes until the chicken is fully cooked and the mushrooms are tender.
Stir in lime juice, green onions, and cilantro. Season with salt and pepper to taste.
Serve hot, garnished with chili oil if desired.
Enjoy your Spicy Tom Kha Soup!
