Tom Kha Soup

This is one of the most comforting soups imaginable. The mellow Thai chili spice paired with lemongrass and creamy coconut sweetness creates absolute perfection. If the temperature outside is dropping, warm up with this quick and easy recipe.

Why You'll Love Tom Kha Soup

It delivers bold Thai flavors with a comforting coconut cream base, bright lime acidity, and just the right amount of heat. Easy, fast, and perfect for chilly days.

Tips and Tricks

• Use galangal if you want the traditional flavor, but fresh ginger works great too.
• Adjust lime and fish sauce gradually to balance sour and salty perfectly.
• Make it vegetarian by swapping chicken for tofu and using vegetable broth.

Variations

• Use shrimp instead of chicken for a seafood twist.
• Add baby corn or bell peppers for extra texture and sweetness.
• Replace coconut cream with cashew cream for a nutty flavor.

Substitutions

• Coconut oil can be replaced with avocado or vegetable oil.
• Fish sauce can be swapped for soy sauce for vegetarian/vegan versions.
• Thai chiles can be replaced by jalapeños or serranos depending on heat preference.

Best served with

• Jasmine rice
• Fresh cilantro lime salad
• Thai iced tea
• Steamed bok choy

How to Store Leftovers

• Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stove, adding broth if needed.

Common Questions

Tom Kha Soup

No ratings yet

This rich and creamy Thai coconut soup balances gentle chili heat, fragrant lemongrass, and silky coconut milk with tender chicken and mushrooms - a soothing bowl of warmth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 45 minutes mins

Course: Soup

Cuisine: Comfort Food, Thai

Calories: 1338

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 tablespoon coconut oil
• ½ onion sliced
• 2 cloves garlic finely chopped
• 2 Thai chiles thinly sliced (or jalapeño)
• 3 slices ginger ¼ inch thick (or galangal)
• 1 stalk lemongrass 2 inches from root end removed, pounded and cut into 2-inch pieces
• 1 tablespoon red Thai curry paste
• 2 teaspoon red Thai curry paste
• 4 cups chicken or vegetable broth
• 2 cups canned coconut cream
• 2 cups canned coconut milk
• 2 medium chicken breasts cut into bite-sized pieces (optional: substitute tofu or shrimp)
• 8 oz white mushrooms sliced
• 1 -2 tablespoon coconut sugar
• 1 ½ -2 tablespoon fish sauce to taste
• 2 -3 tablespoon freshly squeezed lime juice
• 2 -3 green onions thinly sliced
• 1 tablespoon cilantro chopped (for garnish)

Equipment

• Medium Pot
• Measuring spoons
• Strainer

Method

 

Aromatics

1. Heat coconut oil in a medium pot over medium heat. Add onion, garlic, Thai chiles, ginger, lemongrass, and 1 tablespoon red curry paste. Cook, stirring frequently, about 5 minutes until onions soften.

Simmer Broth

1. Add chicken or veggie broth, bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

Strain

1. Strain out aromatics (garlic, onions, lemongrass, ginger) and discard, keeping the broth.

Add Cream & Protein

1. Add coconut cream, coconut milk, chicken breast pieces, and mushrooms to the broth. Simmer until chicken is just cooked through.

Season

1. Add fish sauce, coconut sugar, remaining 2 teaspoon red curry paste (adjust for spice level), and lime juice to taste. Cook 2 more minutes.

Garnish & Serve

1. Divide soup into bowls. Garnish with sliced green onions and chopped cilantro. Serve immediately.

Nutrition

Calories: 1338kcalCarbohydrates: 45gProtein: 20gFat: 131gSaturated Fat: 114gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 88mgPotassium: 2135mgFiber: 15gSugar: 25gVitamin A: 4037IUVitamin C: 41mgCalcium: 145mgIron: 10mg

Tried this recipe?

Let us know how it was!