Thai Coconut Soup, or Tom Kha, is a creamy, tangy, and aromatic soup that’s packed with the bold flavors of coconut milk, lime, ginger, and fragrant herbs. Whether you’re looking for a comforting meal or a light starter, this dish is a perfect balance of richness and zest.
Why You’ll Love This Recipe
- Rich and Creamy: The coconut milk base is both indulgent and comforting.
- Aromatic Flavors: Infused with fresh ginger, lemongrass, and lime for a truly authentic taste.
- Customizable: Add your favorite proteins or make it vegan with plant-based options.
- Quick and Easy: Ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Coconut milk (full-fat or light)
- Vegetable or chicken broth
- Lemongrass stalks (bruised and cut into pieces)
- Galangal or ginger (sliced)
- Kaffir lime leaves (optional, torn)
- Mushrooms (sliced, such as button, shiitake, or oyster)
- Protein (chicken, shrimp, or tofu)
- Fish sauce (or soy sauce for vegan)
- Lime juice (freshly squeezed)
- Thai red chili paste or red chilies (optional, for heat)
- Brown sugar (optional, for balance)
- Fresh cilantro (chopped, for garnish)
- Green onions or Thai basil (optional, for garnish)
Directions
- Prepare the Aromatics:
- In a large pot, combine the coconut milk and broth.
- Add the lemongrass, galangal (or ginger), and kaffir lime leaves. Bring to a gentle simmer over medium heat.
- Cook the Protein:
- If using chicken or shrimp, add it to the pot and cook until just done (about 5 minutes). For tofu, add it later when the soup is nearly finished.
- Add Vegetables:
- Stir in the mushrooms and simmer for another 5 minutes until tender.
- Season the Soup:
- Add fish sauce (or soy sauce), lime juice, and brown sugar if needed. Adjust to taste. For spicier soup, stir in Thai red chili paste or sliced red chilies.
- Finish and Serve:
- Remove the lemongrass stalks, galangal slices, and lime leaves before serving.
- Ladle the soup into bowls and garnish with fresh cilantro, green onions, or Thai basil. Serve hot with steamed rice or on its own.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan Thai Coconut Soup: Use tofu or tempeh as the protein, soy sauce instead of fish sauce, and vegetable broth.
- Seafood Option: Swap the chicken for shrimp, scallops, or a mix of seafood.
- Add Veggies: Include baby corn, spinach, or snap peas for extra nutrition.
- Spicy Boost: Add more chili paste or fresh chilies for an extra kick.
- Creamier Soup: Use full-fat coconut milk for a richer texture.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months, though the texture of mushrooms and tofu may change slightly. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring gently to avoid separating the coconut milk.
FAQs
1. Can I substitute lemongrass?
If you can’t find lemongrass, use a few strips of lemon zest or a squeeze of extra lime juice.
2. What if I don’t have kaffir lime leaves?
Kaffir lime leaves add an authentic flavor but can be omitted or replaced with a small amount of lime zest.
3. Can I make this soup less spicy?
Reduce or omit the chili paste and fresh chilies for a milder version.
4. What type of mushrooms work best?
Button, shiitake, or oyster mushrooms are ideal for their texture and flavor.
5. Can I use light coconut milk?
Yes, but the soup will be less rich and creamy compared to full-fat coconut milk.
6. How do I make the soup thicker?
Simmer the soup longer to reduce it slightly or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water).
7. What’s the best protein for this soup?
Chicken, shrimp, tofu, or even thinly sliced beef work wonderfully.
8. Can I make this soup in advance?
Yes, but add fresh garnishes and lime juice just before serving for the best flavor.
9. What can I serve with this soup?
Steamed jasmine rice, rice noodles, or crusty bread make excellent accompaniments.
10. Can I double the recipe?
Absolutely! Just use a larger pot and adjust seasoning to taste.
Conclusion
Thai Coconut Soup (Tom Kha) is a delicious, aromatic dish that delivers a perfect balance of creamy, tangy, and spicy flavors. Whether you make it as a light starter or a satisfying main course, this recipe is sure to impress. Try it today for a taste of Thailand in your kitchen!
PrintThai Coconut Soup Recipe (Tom Kha)
This traditional Thai soup, known as Tom Kha, is rich, creamy, and bursting with bold flavors. It’s made with coconut milk, aromatic herbs, and a balance of tangy, savory, and slightly spicy notes. Perfect as an appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or galangal if available)
- 1–2 tablespoons red curry paste (adjust for spice level)
- 3 cups (720ml) chicken or vegetable broth
- 1 can (14 oz/400ml) coconut milk (full-fat for richness)
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 kaffir lime leaves (or zest of 1 lime)
- 8 oz (225g) mushrooms, sliced (shiitake or button mushrooms work well)
- 1–2 tablespoons fish sauce (or soy sauce for vegan/vegetarian)
- 1 tablespoon sugar (optional)
- 1/4 cup (60ml) lime juice (freshly squeezed)
- 8 oz (225g) cooked chicken, shrimp, or tofu (optional, for protein)
- Fresh cilantro, Thai basil, or green onions, chopped (for garnish)
- Sliced red chili or chili oil (optional, for heat)
Instructions
1. Prepare the Aromatics:
- Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.
- Stir in the red curry paste and cook for 30 seconds to bloom the flavors.
2. Build the Soup Base:
- Add the chicken or vegetable broth, coconut milk, lemongrass, and kaffir lime leaves (or lime zest). Stir to combine.
- Bring the soup to a gentle simmer over medium heat.
3. Add Vegetables and Protein:
- Stir in the mushrooms and cook for 5–7 minutes until tender.
- If using cooked chicken, shrimp, or tofu, add them to the pot and heat through.
4. Season the Soup:
- Add fish sauce (or soy sauce) and sugar, if desired. Stir well and taste, adjusting seasoning as needed.
- Remove the lemongrass stalks and kaffir lime leaves before serving.
5. Finish with Lime and Garnish:
- Stir in the lime juice just before serving for a fresh, tangy flavor.
- Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, green onions, and sliced chili for heat if desired.
Notes
- For a creamier soup, add more coconut milk or reduce the amount of broth slightly.
- Customize with additional vegetables like baby corn, bok choy, or snap peas.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to maintain the coconut milk’s texture.