Dr Ekberg's Tom Kha Gai – Thai Chicken Coconut Soup

Gluten Free, Nut Free, Egg Free, Sugar Free, Nightshade Free, Soy Free, Peanut Free, Shellfish Free

Love the taste of coconut soup that you get in restaurants? If you do, you will love this. Even if you don’t like the taste of fish you will probably like this. The fish sauce really brings out the flavor, but it doesn’t taste fishy.

Super fast recipe that is super yummy.


  • 1.5 cups chicken stock
  • 1.5 cups coconut cream
  • 10g 1-inch (2cm) pieces of fresh ginger
  • 5g garlic (small clove)
  • 10g fish sauce (Fish free – you can eliminate this ingredient, but not recommended)
  • 30g fresh squeezed lime juice
  • 5g or less (to taste) Sriracha Hot Chili Sauce (1 tsp) (Usually found in the Asian aisles)
  • sliced mushrooms (optional)
  • 200g chicken breast, cubed (optional)
  • 2-3 tablespoons cilantro or chives, chopped (optional)


  1. Put chicken stock, coconut cream, ginger, garlic, fish sauce, lime juice and hot sauce in a  blender
  2. If you have a Vitamix blend for 7 mins. If you don't have a Vitamix heat on the stove for 7 mins
  3. Pour blender contents into a bowl
  4. Optional - Finish off with some chicken, cilantro, chives, and/or mushrooms on top