Thai Chicken & Shrimp Coconut Soup (Tom Kha–Inspired)
Before you even think about cooking this soup, I have one recommendation: go to a Thai restaurant and order Tom Kha Gai. Take a spoonful. Notice the balance—creamy coconut milk, bright lime, gentle heat, and those unmistakable citrusy notes from lemongrass and kaffir lime leaves, plus something new and exciting that you can’t recognize - galangal. It’s comforting yet vibrant, rich yet refreshing. Chances are, you’ll love it instantly.
Once you do, the next step feels natural: make your own version at home, healthier—one that keeps the soul of the dish intact, but upgrades it nutritionally.
That’s exactly what this Thai-inspired chicken and shrimp coconut soup is about. A Healthier Take on a Thai Classic.
Traditional Tom Kha Gai is already a beautiful soup, but at restaurants it’s often light on vegetables and heavier on coconut milk and sodium. This homemade version follows the same principle and flavor architecture, while adding:
More vegetables, more fiber
More color and diversity aka rainbow foods
More protein
Cleaner fats
Ingredients chosen with women’s health in mind
The result is a soup that feels indulgent and deeply satisfying—but also nourishing, grounding, and supportive to the body.
It Sounds Complicated—But It Really Isn’t
At first glance, the ingredient list might look intimidating. Lemongrass, galangal, kaffir lime leaves—these aren’t everyday pantry staples. Truthfully, the most “difficult” part of this recipe is gathering the ingredients.
You may need to:
Visit an Asian grocery store
Or order a few items online
Once you have them, the actual cooking process is surprisingly simple, like every other soup. It’s a matter of layering flavors, simmering gently, and letting the ingredients do what they naturally do best. And the payoff? A soup so good you’ll want to make it again the same week.
Why This Soup Is Especially Supportive for Women? This isn’t just a flavorful meal—it’s a functional, hormone-supportive dish.
High in protein: Chicken and shrimp provide essential amino acids that support muscle mass, metabolism, and blood sugar stability.
Anti-inflammatory: Coconut milk, ginger, galangal, lime, and chilies all help calm systemic inflammation.
Gut-friendly and gluten-free: Naturally free of gluten, dairy, and heavy thickeners, making it gentle on digestion.
Mineral-rich: Seafood, vegetables, and broth contribute electrolytes and trace minerals important for energy and adrenal health.
Blood sugar supportive: Balanced with protein, fiber, and healthy fats—no crashes afterward.
This is the kind of meal that leaves you satisfied, not sluggish. A True Rainbow Bowl. One of the most underrated aspects of this soup is its diversity.
Carrots, snap peas, mushrooms, peppers, sweet potatoes, aromatics, herbs—each color brings different phytonutrients that support immunity, detox pathways, and cellular health.
Diversity isn’t just about nutrition; it’s about flavor depth. Every spoonful tastes layered, complex, and deeply comforting. Addictive in the Best Way. There’s something about the combination of coconut milk, lime, curry paste, and aromatics that makes this soup almost impossible to resist.
If you love bold flavors, healing foods, and meals that feel both comforting and energizing, this soup deserves a place in your kitchen. Once you do, don’t be surprised if it becomes a repeat favorite.
RECIPE
Ingredients
Protein
1,500 g chicken (breast or thighs), cut into small cubes
300 g shrimp (baby shrimp or any size), peeled and deveined
Vegetables (all chopped into small cubes)
100 g snap peas
100 g mushrooms
100 g carrots
100 g red onion
50 g yellow bell pepper
100 g sweet potatoes
Aromatics & Flavor Base
2 Thai chilies, lightly smashed
3 kaffir lime leaves (fresh or dried, optional, if you can find it at an Asian store or online)
20 g lemongrass, smashed
85 g galangal, sliced (or ginger if unavailable)
40 g red Thai curry paste, divided
25 g ginger–garlic paste
10 g coconut sugar
Liquids & Fats
2 Tbsp fish sauce
Juice of 1 lime
400 ml full-fat coconut milk
3 liters water (or 50/50 water and seafood broth)
3 Tbsp avocado oil
Seasoning
1 tsp salt, or to taste
For Serving
Fresh cilantro
Instructions
Prep first: Weigh and prepare all ingredients before starting to ensure a smooth cooking process.
Season the chicken: In a bowl, toss the cubed chicken with half of the curry paste (20 g) until evenly coated.
Brown the chicken: Heat 2 Tbsp avocado oil in a large soup pot over medium heat. Add the chicken and salt, cooking for about 10 minutes until the meat is roughly 80% cooked. Remove the chicken from the pot and set aside in a bowl.
Build the flavor base: In the same pot, add the remaining 1 Tbsp oil. Add lemongrass, Thai chilies, kaffir lime leaves, fish sauce, galangal, ginger–garlic paste, and the remaining 20 g curry paste. Cook for about 3 minutes, stirring, until fragrant.
Create the broth: Pour in the coconut milk, water (or broth), and coconut sugar. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to fully infuse.
Add root vegetables: Add the carrots and sweet potatoes. Simmer for 20 minutes, or until tender.
Finish the soup: Add the remaining vegetables and the cooked chicken. Simmer for another 10 minutes.
Add shrimp: Stir in the shrimp and lime juice. Cook for about 5 minutes, until the shrimp are just cooked through.
Adjust and serve: Taste and adjust salt and lime juice as needed. Serve hot, garnished with fresh cilantro.
Lemongrass and galangal are not edible - take them out if possible or avoid eating them when served.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana