THAI COCONUT SOUP RECIPE (TOM KHA)

Name: THAI COCONUT SOUP RECIPE (TOM KHA)
Prep time: 15 min
Cook time: 20 min
Yield: 6 people
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 inch ginger, thinly sliced or minced; 2 cloves garlic, minced; 1-2 red chilies, thinly sliced (or to taste); 4 cups coconut milk (full-fat recommended); 2 cups vegetable broth or chicken broth; 1 stalk lemongrass, bruised and roughly chopped; 4 kaffir lime leaves, torn; 1 pound mushrooms (such as cremini, shiitake, or oyster), sliced; ½ pound chicken breast, thinly sliced (optional, for Tom Kha Gai); ¼ cup fish sauce (or soy sauce for vegetarian/vegan); 2 tablespoons lime juice; 1 tablespoon brown sugar or palm sugar (or to taste); ¼ cup chopped fresh cilantro; 2 green onions, thinly sliced (for garnish); Lime wedges (for serving)

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Prep Time
15 mins
Cook Time
15 mins
Servings
6 people
Calories
350 kcal
Course
Soup
Cuisine
Thai

THAI COCONUT SOUP RECIPE (TOM KHA)

Iris Warren

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A fragrant and flavorful Thai coconut soup with galangal (or ginger), lemongrass, kaffir lime leaves, mushrooms, and often chicken, seasoned with fish sauce, lime juice, and chilies.

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Ingredients

Servings

1 tablespoon coconut oil or vegetable oil
1 inch ginger, thinly sliced or minced
2 cloves garlic, minced
1-2 red chilies, thinly sliced (or to taste)
4 cups coconut milk (full-fat recommended)
2 cups vegetable broth or chicken broth
1 stalk lemongrass, bruised and roughly chopped
4 kaffir lime leaves, torn
1 pound mushrooms (such as cremini, shiitake, or oyster), sliced
½ pound chicken breast, thinly sliced (optional, for Tom Kha Gai)
¼ cup fish sauce (or soy sauce for vegetarian/vegan)
2 tablespoons lime juice
1 tablespoon brown sugar or palm sugar (or to taste)
¼ cup chopped fresh cilantro
2 green onions, thinly sliced (for garnish)
Lime wedges (for serving)

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Instructions

Sauté aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the ginger, garlic, and red chilies. Sauté for about 1 minute, until fragrant.
Add liquids and aromatics: Pour in the coconut milk and vegetable broth (or chicken broth). Add the bruised lemongrass and torn kaffir lime leaves. Bring to a simmer.
Add mushrooms and chicken (if using): Add the sliced mushrooms. If using chicken, add the thinly sliced chicken breast as well. Simmer until the mushrooms are tender and the chicken is cooked through (about 5-7 minutes for chicken, less for mushrooms alone).
Season: Stir in the fish sauce (or soy sauce), lime juice, and brown sugar (or palm sugar). Taste and adjust seasonings as needed. You might want more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.
Garnish and serve: Remove the lemongrass and kaffir lime leaves. Stir in the chopped cilantro. Ladle the soup into bowls and garnish with sliced green onions and lime wedges. Serve hot.

Notes

Spice Level: Adjust the number of chilies to your preferred spice level. You can also add a few drops of chili oil for extra heat.
Vegetarian/Vegan Option: Omit the chicken. Use soy sauce instead of fish sauce. Consider adding tofu or other protein-rich vegetables.
Galangal: If you can find galangal (Thai ginger), use it instead of regular ginger for a more authentic flavor. Use about 1 inch, thinly sliced or minced.
Kaffir Lime Leaves: Kaffir lime leaves are essential for the distinct flavor of Tom Kha. If you can't find fresh leaves, you can use dried ones (but the flavor won't be as intense).
Make-Ahead: The soup base (without the cilantro and green onions) can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently and add the fresh ingredients before serving.