I met Roger (my ex-husband) 40 years ago this month. He took me to a Thai restaurant and said, “You have to try the coconut chicken soup.” Being a sheltered Italian from Pittsburgh, I turned up my nose and thought, Yuck. Then I tasted it and lost my mind it was so good. So, thank you Roger for that…and the three kids. The kids and soup were totally worth it.
I’ve come a long way since then and finally, after 40 years of loving Coconut Chicken Soup (Tom Kha Gai) I tried making it. I was certain it would never be as good as the Thai Restaurants in LA. But I was wrong! I found a recipe on a fabulous cooking website called 40 Aprons, tried it and have made it a few times since then. More important, I have served it to my brother and his wife, one of my best friends and her partner, and my young friends who’ve eaten plenty of Thai food. They are all good cooks/eaters and everyone absolutely loved it, so now it’s your turn. Trust me, I never post a recipe unless I know it’s really delicious and this one truly is.
I eat it any time I’m feeling under the weather. It cures me, as if my mom was standing over me with HER bottle of Vicks VapoRub, HER chicken soup, and HER cure-all, a cup of tea with lemon, honey and Rock and Rye whiskey.
It’s helpful to have an Asian grocery store near you because some of the ingredients are not at basic groceries. But trust me, this soup is worth going out of your way for, and once you have the ingredients, you can make it any time you want! I get my coconut milk at Costco. It comes in packs of six. I know it’s not soup weather, but this is so good, you won’t want to wait until it’s cold to make it.
I follow the 40 Aprons recipe mostly, but I don’t use a jalapeno, I just give it a light sprinkle of crushed red pepper. I am a wimp. You can put more in depending on the amount of heat you like, but I prefer to be able to speak and breathe afterward, so I go light. I use a bit less fish sauce, and a bit more lime juice. You can also make it with shrimp or tofu. I use regular sugar since I can never find coconut sugar. I don’t always add the green onions and cilantro as a garnish on top, but it is good. So, try making it and let me know if you love it as much as I do. It freezes incredibly well too!
Sorry I haven’t posted in a while, but I’m busy trying to get my book published. The story about my mom being on the Price is Right is going to be in the Huffington Post in September! I’ll let you know the exact date once we’re closer to September. I’m very excited, now I just have to land an agent and a publisher!
As always (and definitely not mandatory) if you enjoy this blog and would like to be a supporter so I can stay caffeinated enough to continue turning out blogs another ten years, just click on buymeacoffee.com/FranTunno
Thai Coconut Chicken Soup – Tom Kha Gai
In a medium to large pot heat the coconut oil over medium heat. Add the onion, garlic, ginger slices (galangal) lemongrass and red curry paste. Cook, stirring frequently for about 5 minutes or the onions are softened.
Add the chicken broth and bring it to a boil. Reduce heat and simmer uncovered for 30 minutes.
Add in the coconut milk, chicken breast (tofu, or shrimp) and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, sugar, lime juice and crushed red pepper. (Add more of each to taste.) Cook for two minutes, then ladle into serving bowls and garnish with sliced green onions and fresh cilantro.
Recipe notes: Use coconut cream or milk only.
If using shrimp, stir in 1 pound of raw shrimp instead of chicken, simmer until cooked through, pink and no longer translucent.
Make it vegan or vegetarian. Use vegetable stock, preferably an Asian variety. Use a 1 pound block of firm or extra firm tofu (regular or silken) cut into bite sized cubes. For vegan, use soy sauce (to taste) instead of fish sauce.
6 Comments
Julia Shure
July 12, 2025 at 4:18 pmI’m going to try this Fran and I’ll let you know how mine turns out. Marc introduced me to Thai food in LA restaurants when I was a naive 20 something and I loved it too. Congrats on your book and article.
Fran Tunno
July 12, 2025 at 8:23 pmThanks Julia! Can you believe that in 2028 when LA hosts the Olympics again, it will be 44 years since we worked it? I can’t since I’ve convinced myself I am still in my 30s. Glad you concur on the Thai food. It is amazing. Let me know what you think of the recipe. You can add or subtract ingredients to make it to your own liking. And thanks on the book. I have a long way to go but it’s a start!
Jerry Kitchel
July 12, 2025 at 12:14 pmAfter my first spoonful, I knew it was the soup of the gods!!! I’ve never tried making it, but it’s never too late to start.
Fran Tunno
July 12, 2025 at 8:20 pmOh Jerry, a pro like you could do it in your sleep! Try it! And let me know your thoughts.
JoAnn
July 11, 2025 at 10:28 pmThe Coconut Chicken soup sounds yummy !! I want to make it sometime, can’t wait for the book about your mom, and congratulations on the story about Aunt Mary ( mom) being on the Price us Right show being published on the Huffington Post !!!!
Way to go Fran 😍
Fran Tunno
July 12, 2025 at 8:20 pmThanks JoAnn. The book is a labor of love so I’ll keep trying for a publisher, but the Huff Post should help a little. Definitely try the soup, I guarantee you will love it!