Gluten-Free Tom Kha Soup
By the Gluten Free Recipes team ·
This aromatic Tom Kha soup offers a delightful balance of creamy coconut, zesty lime, and savory notes, creating a comforting and flavorful meal. Tender protein and vibrant vegetables swim in a rich, fragrant broth, perfect for a satisfying lunch.
At a glance: This easy lunch recipe yields 4 servings in about 40 minutes (15 min prep, 25 min cook). It uses 15 ingredients — including full-fat coconut milk, vegetable broth, lemongrass — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tom Kha Soup: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially broths, sauces, and any pre-seasoned proteins, ensuring they are certified gluten-free to prevent cross-contamination. Always check labels as formulations can change In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth. Some fish sauces contain wheat; look for certified gluten-free fish sauce brands.
Gluten-Free Notes for Gluten-Free Tom Kha Soup: This recipe is naturally gluten-free, relying on coconut milk, broth, and GF-certified seasonings. It avoids all gluten-containing grains.
Ingredients
- 1 can full-fat coconut milk
- 4 cups vegetable broth
- 1 stalk lemongrass, bruised and roughly chopped
- 2 inches fresh ginger, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 red chili, thinly sliced (optional, for heat)
- 1 lb protein of choice (chicken breast cut into bite-sized pieces, shrimp, or firm tofu cubed)
- 2 cups mushrooms, sliced (shiitake, cremini, or oyster)
- 1 cup cherry tomatoes, halved
- 2 tbsp gluten-free tamari or coconut aminos
- 2 tbsp fresh lime juice
- 1 tsp fish sauce (optional, for umami)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup fresh Thai basil leaves, for garnish
- Cooked rice, quinoa, or certified GF noodles, for serving
Instructions
- 1
In a large pot or Dutch oven, combine the full-fat coconut milk and vegetable broth over medium heat. Add the chopped lemongrass, sliced ginger, sliced garlic, and optional sliced red chili. Bring the mixture to a gentle simmer, then reduce the heat to low and let it infuse for about 10 minutes, allowing the aromatics to release their fragrance.
- 2
Increase the heat to medium-high and add your chosen protein (chicken, shrimp, or tofu) to the simmering broth. Cook for about 5-7 minutes, or until the chicken is cooked through, shrimp are pink and opaque, or tofu is heated, stirring occasionally.
- 3
Add the sliced mushrooms and halved cherry tomatoes to the pot. Continue to simmer for another 5-8 minutes, or until the mushrooms are tender and the tomatoes have softened slightly, releasing their juices into the broth.
- 4
Stir in the gluten-free tamari (or coconut aminos), fresh lime juice, and optional fish sauce. Taste the soup and adjust seasonings as needed, adding more lime juice for brightness or tamari for saltiness. Let it simmer for a final 2 minutes to meld the flavors.
- 5
Ladle the hot Tom Kha soup into bowls over cooked rice, quinoa, or certified gluten-free noodles. Garnish generously with fresh chopped cilantro and Thai basil leaves. Serve immediately and enjoy the vibrant, comforting flavors.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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