Healthy Chicken Coconut Milk Soup (Tom Ka Gai)

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
Instagram
Linked-In
Updated: 3/21/2023

This version of Tom Ka Gai, a traditional Thai soup made with Almond Breeze® Unsweetened Original Almondmilk Coconutmilk and chicken, uses almond milk in addition to coconut milk to lighten it up a bit. Lemongrass, ginger, and garlic give the soup a perfect amount of flavor and a sprinkle of cilantro adds the finishing pop of color. Make this dairy-free soup in under an hour for a quick weeknight dinner that makes great leftovers for lunch.

50 mins Prep: 15 mins Cook: 35 mins
Serves: 4 Save

Ingredients (12)

  • 25 fluid ounces chicken broth
  • 1/4 cup finely chopped fresh ginger
  • 1 stalk of lemongrass, cut into tiny slivers then finely chopped
  • 1 pound boneless, skinless chicken breast, cut into small chunks
  • 2 cups sliced cremini mushrooms
  • 1 fresh jalapeño pepper, seeded and minced
  • 3 scallions, chopped
  • 3 cloves garlic, chopped
  • 1 3/4 cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Pour chicken broth into a pot; add ginger and lemongrass and bring to a boil. Reduce heat and simmer until ginger and lemongrass are soft and fragrant, about 15 minutes.
  2. Stir chicken into broth; cook until the chicken turns white, about 5 minutes.
  3. Mix mushrooms, jalapeño pepper, scallions, and garlic into chicken mixture; simmer until mushrooms are softened, about 5 minutes more.
  4. Add almond milk and coconut milk blend to chicken mixture and warm until heated through but not boiling and chicken is fully cooked, 5 to 6 minutes.
  5. Reduce heat to low and stir fish sauce and lime juice into coconut soup. Ladle soup into bowls and top each with cilantro.