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A close-up of a bowl of orange soup, garnished with sliced red chili peppers, chopped green herbs, and green onions. The soup appears creamy, with visible fresh cilantro sprinkled on top.

Tom Kha Soup

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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Comfort Food, Thai
Calories: 1338
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Keeps in an airtight container in the fridge for 3-4 days, the flavors get even better as they sit. Reheat gently on the stovetop over low heat so the coconut milk doesn't separate. Freezes well for up to 2 months, though the mushrooms soften a bit after thawing.

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