Healthy Chicken Coconut Milk Soup (Tom Ka Gai)

Prep Time



Cook Time:





Serves Up To:



Nutrition Information

Dietary Fiber2.7g


  • 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® Shelf Stable Unsweetened Original Almondmilk Coconutmilk

  • 2 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 1/4 cup chopped cilantro


  1. 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. 2

    Stir chicken into broth; cook until the chicken turns white, about 5 minutes.

  3. 3

    Mix mushrooms, jalapeño pepper, scallions, and garlic into chicken mixture; simmer until mushrooms are softened, about 5 minutes more.

  4. 4

    Add almondmilk and coconutmilk blend to chicken mixture and warm until heated through but not boiling and chicken is fully cooked, 5 to 6 minutes.

  5. 5

    Reduce heat to low and stir fish sauce and lime juice into coconut soup. Ladle soup into bowls and top each with cilantro.

Made with these products:

Shelf Stable Coconut Original Almondmilk Photo

Shelf Stable Coconut Original Almondmilk

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