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Vegan Low FODMAP Tom Kha Gai

Vegan Tom Kha Gai (coconut chicken soup) made with low FODMAP ingredients.
Servings: 4 people


  • 1 tbsp coconut oil
  • 1/2 jalapeño pepper, thinly chopped or minced
  • 1 large carrot, diced
  • 1 red bell pepper, sliced
  • 1/2 cup soy sauce
  • 1-2 tbsp pureed ginger
  • 2 stalks lemongrass
  • 2 tbsp fresh cilantro leaves
  • 2 stalks green onion, chopped
  • 2 cans light coconut milk
  • 1 cup veggie broth (or water)
  • 1 block tofu, cubed
  • 1/2 cup oyster mushrooms, diced
  • 1/4 cup shimeji mushrooms
  • 1/2 tbsp coconut or brown sugar
  • 1 lime, juice from


  • Add diced carrots, red pepper, oyster mushroom, ginger, shimeji mushrooms and minced jalapeños to a large pot with coconut oil.
  • Prepare your lemongrass - you will only need the bottom 3 inches or so, scroll up for photos. You will peel the tough layers off the lemongrass then use the back of your knife to pound it. This releases the lemony flavors.
  • Once veggies have softened (not completely - about 10 min on a low heat) add in the lime juice, coconut milk, veggie broth or water, tamari, lemongrass, cilantro, green onions, tofu cubes, and coconut sugar.
  • Let simmer at a low heat for about 20 min. I prefer to leave my soup cooking on a low heat for longer to really let the flavors soak into the soup. If you’re short on time, you can cook at a higher heat for a shorter duration.
  • Remove lemongrass and top with extra cilantro leaves and green onions. Serve alone or over rice or noodles.