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Healthy Chicken Coconut Milk Soup (Tom Ka Gai)

Prep Time:
15 Minutes
Cook Time:
35 Minutes
Serves Up To:
4 Servings

Nutrition Information

Dietary Fiber2.7g


Chicken Broth:

  • 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

Almondmilk and Coconutmilk Blend:


    Chicken Broth

    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.

    Almondmilk and Coconutmilk Blend

    1. 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.

    2. 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
    Shelf Stable Original Almondmilk Coconutmilk