Print

Thai Coconut Soup Recipe (Tom Kha)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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:
  1. Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.
  2. Stir in the red curry paste and cook for 30 seconds to bloom the flavors.
2. Build the Soup Base:
  1. Add the chicken or vegetable broth, coconut milk, lemongrass, and kaffir lime leaves (or lime zest). Stir to combine.
  2. Bring the soup to a gentle simmer over medium heat.
3. Add Vegetables and Protein:
  1. Stir in the mushrooms and cook for 5–7 minutes until tender.
  2. If using cooked chicken, shrimp, or tofu, add them to the pot and heat through.
4. Season the Soup:
  1. Add fish sauce (or soy sauce) and sugar, if desired. Stir well and taste, adjusting seasoning as needed.
  2. Remove the lemongrass stalks and kaffir lime leaves before serving.
5. Finish with Lime and Garnish:
  1. Stir in the lime juice just before serving for a fresh, tangy flavor.
  2. 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.

Find it online: https://ukfinda.com/thai-coconut-soup-recipe-tom-kha/