Tom Kha Gai Noodles – Delishar

I can’t believe it took me this long to post a recipe of Tom Kha Gai on my cooking blog! It is such a common Thai food, quite alike the globally adored Tom Yum. The main difference is the use of coconut milk or in some recipes, coconut cream. I used a mix of regular coconut milk, and low fat coconut milk. If you are expecting a thick creamy broth due to the use of coconut milk, then well I’ll advise you to not have that expectation.

Please do not get me wrong. The broth is definitely packed full of flavours, this I kid you not. But expect a broth with a lighter consistency, kind of like our local fish soup with milk. The broth can also look very deceiving, due to it’s milky colour. It is loaded with spices, and hot chilli peppers that will set your mouth on fire if you add in one too many. But the coconut milk does help sooth the heat. Add the chilli peppers to taste, please. 

Tom Kha Gaiinsta

Thai people usually enjoy this flavourful soup with a bowl of rice. I having it with thick rice noodles, just because I have some sitting around in my pantry. I would imagine it’ll pair really well with kway teow or Thai rice sticks too! I threw in the chilli peppers only after I scooped out the kids’ portion. So yes, you can omit the chilli if you absolutely have to. But why?! Spice up your life, and live a little dangerously! 🙂

I used my 26cm Le Creuset French Oven to make this. The pot is big enough to easily cater for 10 servings! 

Tom Kha Gai process

Tom Kha Gai Noodle


  • 2 cups chicken stock
  • 1 cup straw mushrooms halved
  • 1-1/2 cups coconut milk
  • 500 g chicken breast sliced
  • 2 stalks lemongrass bruised and cut into 2 inch length
  • 5 kaffir lime leaves
  • 2 inch galangal sliced
  • 2-1/2 tbsp lime juice
  • 3 to 4 thai chilli smashed (or to taste)
  • 2 shallot minced
  • 2 garlic smashed
  • Fish sauce to taste
  • 1 to 2 tsp palm or brown sugar
  • Chopped coriander leaves to garnish
  • 4 servings of thick bee hoon / rice
  • Bring stock to a rapid boil, and add chicken.

  • Bring back to boil then reduce heat to simmer.

  • Cover, and allow to chicken to cook for 5 minutes.

  • Add coconut milk and straw mushrooms.

  • Then add lime leaves, garlic, shallot, lemongrass, chilli and galangal.

  • Season with fish sauce and sugar.

  • Bring to boil, cover and lower heat to simmer.

  • Allow to simmer for 4-5 minutes, until broth is infused with spices.

  • Remove from heat, and stir in lime juice to taste.

  • Serve over Thai rice stick, and garnish with chopped coriander leaves.

Tom Kha Gai 5

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Tom Kha Gai Enoodle Bowl (Keto, Whole30) – Delishar

Yes, I coined a new word, Enoodle. Ha! It’s actually Enoki mushrooms or straw mushrooms, I used it in place of regular noodles to make this Tom Kha Gai Keto and Whole30 friendly! It’s a great way to reduce carbs in your diet. Yet, still enjoy that long QQ texture that we love with noodles. Using mushrooms also adds a depth of earthiness to the spicy, creamy, savoury, and sour soup. Talk about a party for the tastebuds!

If you are not on a specific diet or if you are a carb lover, feel free to swab out the enoki mushrooms with your favourite carb. My girls love this soup sans chilli with rice instead of Enoodles. Kinda like the ever trending Pao Fan (泡饭) isn’t it? Please share with me your favourite way to enjoy this flavour-bomb.

Check out my other recipes for Keto lovers and Whole30 lovers. Follow me on my Instagram for as I share cooking highlights.

Tom Kha Gai Enoodles

Keto, Paleo, and Whole30 friendly

Prep Time 5 minutes

Cook Time 15 minutes

  • 1 chicken breast sliced
  • 200 g Enoki mushroom bottom part removed
  • 4 cherry tomatoes halved
  • 5 slices galangal
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 1-2 lime leaves
  • 1 sprig coriander root separated
  • 1 shallot
  • 1 chilli padi sliced half (optional if not taking spicy)
  • 2 cloves garlic smashed
  • 500 ml chicken stock Imagine no-chicken stock
  • 100 ml coconut milk
  • 1 tbsp red boat fish sauce
  • 1 lime halved
  • Place lemongrass, lime leaves, coriander root, shallot, chilli padi, and garlic into saucepan/pot.

  • Pour in chicken stock and bring to boil on high heat.

  • Add chicken slices and bring back to a boil.

  • Lower to medium heat, season with fish sauce, and allow to cook for 5 minutes.

  • Pour in coconut milk, enoki mushroom, and cherry tomatoes.

  • Bring it back up to a boil, and allow to cook for 2 1-2 minutes.

  • Remove from heat, and squeeze in lime juice to your liking.

  • Garnish with coriander leaves and serve.

Keyword 30 mins, asian, easy, gluten-free, keto, paleo, soup, spicy, Thai, whole30

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