Tom Kha Soup Recipe (Thai Coconut Soup)
Make Tom Kha Soup (Thai Coconut Soup) using my easy recipe. This flavorful soup is made using fragrant herbs, spices, and coconut milk and comes together in no time. You can make it with veggies, chicken, or shrimp too.
Servings: 4 people
Ingredients
- 1 tablespoon coconut oil or any other cooking oil
- ½ cup sliced onions
- 1 teaspoon chopped garlic
- 3 lemongrass stalks lightly crushed
- 2-3 inch piece of galangal sliced, or ginger
- 6-8 whole Thai bird's eye chilies
- 2-3 kaffir lime leaves roughly torn
- 4 cups vegetable broth
- 8 ounces button mushrooms 225 g, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons freshly squeezed lime juice
- 2 cups coconut milk
Instructions
Make The Broth
- Heat coconut oil in a pan over medium heat.
- Once the oil is hot, add onions and garlic and saute for a minute.
- Add lemongrass stalks, galangal, Thai red chilies, kaffir lime leaves, and vegetable stock, and bring the soup to a boil.
- Reduce the heat to low.
- Cover the pan with a lid and let the soup simmer for 25-30 minutes.
- Using a strainer, remove the onions, lemongrass, galangal, kaffir leaves, and chilies.
Make The Soup
- Bring back the heat to medium.
- Add mushroom to the pan and cook for 3-4 minutes.
- Add brown sugar, lime juice, and coconut milk, and bring the soup to a simmer, stirring frequently.
- Garnish with cilantro, chopped red chilies, and lime wedges, and serve hot.
- You can also drizzle some chili oil on top for a spicy kick.
Video
Notes
Thai bird’s eye chilies are very, very hot. Don’t try to bite into them.
Smash the lemongrass stalk with the back of a knife and add it to the soup to release all its flavor. I also like to use lemongrass leaves wrapped in a bindle to flavor the soup instead of the stalk sometimes.
Nutrition
Calories: 311kcal | Carbohydrates: 17g | Protein: 5g | Fat: 28g | Saturated Fat: 24g | Sodium: 1313mg | Potassium: 531mg | Fiber: 1g | Sugar: 7g | Vitamin A: 501IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 5mg
