Thai coconut chicken soup (tom kha, whole30)

A Thai chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Lemongrass, galangal, and kaffir lime leaves are often grown with fewer pesticides, so the organic premium may be modest. Opt for organic chicken and mushrooms where possible for cleaner sourcing.

Ingredients

• 2 cups chicken stock (ideally homemade)
• 1 can (400 ml) unsweetened coconut milk
• 500 g chicken breast, thinly sliced
• 3 stalks lemongrass, cut into 2-inch pieces and bruised
• 4 slices fresh galangal
• 4 kaffir lime leaves, torn into pieces
• 200 g mushrooms, sliced
• 3 red chili peppers, sliced
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp coconut aminos
• 1 small onion, sliced
• 2 spring onions, chopped
• fresh coriander for garnish

Method

1. In a large pot, bring the chicken stock and coconut milk to a gentle simmer.
2. Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5 minutes to infuse flavors.
3. Add the chicken slices, mushrooms, and onion to the pot. Cook until the chicken is just cooked through.
4. Stir in the fish sauce, lime juice, coconut aminos, and sliced chilies. Simmer for 3 more minutes.
5. Taste and adjust seasoning with more fish sauce or lime juice if needed.
6. Remove the lemongrass and galangal pieces before serving.
7. Serve hot, topped with chopped spring onions and fresh coriander.

Notes

• For a milder soup, remove the seeds from the chilies.
• Galangal can be substituted with ginger if unavailable.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Thai recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.