Thai Coconut Chicken Soup (Tom Kha)

My girlfriend Kristin inspired this delightful soup recipe. I like to think of Kristin as my female soul mate. My girl crush, if you will. We like to workout together, eat together, drink together, shop together (or rather...go shopping by ourselves, send photos to each other, and then console each other when we have buyer's remorse, telling one another that our unnecessary Lulu Lemon purchases were 100% vital)...and pretty much do anything the other does. So, it's no surprise that we enjoy a ladies #datenight here and there. ONE of these date nights entailed Thai coconut soup. And wine. And beer. And a consequential hangover the next morning. But back to the soup. Homegirl prepared the whole damn thing for was awesome, I didn't lift a finger...aside from pouring generous servings of wine and beer across glasses. Yes we mixed. And no, I don't regret it. And yes, my headache was massive. 

Her soup was bomb. AND I'm not used to being cooked for, which was even awesomer (yes I know that's not a word). So I asked her for the recipe so I could remake. Which brings me to this recipe! I adapted a bit from the original recipe - NOT because it wasn't delicious, because it totally was - only because I loved it SO much I wanted to make one of my own to share with you all! They are both very good recipes - I just added a few more ingredients to really boost a thai flavor profile. ENJOY! And thanks Kristin, for being the cheese to my macaroni.


  • 2 tbsp coconut oil
  • 1/2 tsp ground giner
  • 2 tsp minced garlic
  • 1/2 yellow onion, sliced
  • 1 lb chicken breast, thinly sliced
  • 1 tsp sea salt
  • 1 (15 oz) can full-fat coconut milk
  • 2 cups chicken stock
  • 1 cup sliced mushrooms
  • 1 red bell pepper, sliced
  • 2 tbsp lemon juice
  • 1 tbsp fish sauce
  • 1 tsp chili garlic paste OR sriracha


  1. In a heavy bottomed pot (I used my dutch oven), heat coconut oil over medium heat. Add ginger and garlic and mix together. Allow to cook for about 1 minute, or until fragrant.
  2. Add onion and chicken to the pot and cook for 5 minutes, stirring occasionally. 
  3. Pour in coconut milk and chicken stock and bring to a rapid boil, then reduce to simmer.
  4. Add remaining ingredients to the pot and stir. Let simmer for another 5 minutes, or until the chicken is cooked through and the flavors are all infused!
  5. Serve. Delicious. 

Servings: 3-4