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Tom Kha Thai Coconut Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 2 - 3
Course: Soup
Cuisine: Asian

Ingredients

  • 2 tsp coconut oil
  • ½ small yellow onion, sliced
  • 1 small red chili, sliced, to taste
  • 2 ginger, peeled & cut into ¼-inch pieces
  • ½ lemongrass stalk, pounded with the side of a knife then cut into 2-3 pieces
  • 1 tsp red curry paste
  • 2 cups chicken broth or vegetable broth
  • 1 14 oz can of full-fat coconut milk
  • 1-2 large button mushrooms, halved & sliced
  • 1 tbsp fresh cilantro, finely chopped
  • ½ tbsp brown sugar
  • ½-1 tbsp fish sauce, to taste
  • 1-2 tbsp fresh lime juice, to taste + extra lime wedges for serving
  • fresh cilantro, chopped, for serving
  • Red chile, sliced, for serving, if desired
  • Sriracha, for serving, if desired

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat the coconut oil over medium heat.
  2. Add the onion, chili, ginger, lemongrass, and red curry paste and cook, stirring often, for 5-6 minutes or until the onions are softened.
  3. Add the minced garlic and cook, stirring constantly, for 1 minute.
  4. Add the chicken broth and stir, making sure to scrape up any bits from the pan, until combined. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. 
  5. Add the coconut milk, mushrooms, and cilantro, then simmer for 5 minutes.
  6. Add the fish sauce, brown sugar, and lime juice. Cook for another 2-3 minutes. Taste the soup, then season to taste with sea salt and additional lime juice if needed. 
  7. Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces.
  8. Serve immediately with additional cilantro, lime wedges, and sriracha on the side. Enjoy!