Healthy Chicken Coconut Milk Soup (Tom Ka Gai)

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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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

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.

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