This Thai coconut soup recipe is spicy, sour, creamy, and so flavorful. You can customize it with your favorite protein or use chicken for a traditional Tom Kha. This easy recipe is ready in less than 1 hour and the leftovers are delicious too.
The first time I made shrimp pad Thai with rice noodles, I fell in love with the flavors and realized I didn’t have to always grab takeout from our favorite Thai restaurant. Making my own Tom Kha became a goal after having the most delicious version in Bangkok a few years back. It’s taken some tweaking, but I think I’ve finally nailed a Thai coconut curry soup that tastes just like the real deal, packed with tender chicken and authentic flavors.
You might also enjoy the ginger and lemon in my chicken couscous soup and the heartiness of our old fashioned chicken and rice soup.
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🍤 Ingredients:
- avocado oil – this is a nice healthy option for sauteeing, but you can use your favorite cooking oil
- garlic paste or minced garlic – avoid using garlic powder if you can, fresh ingredients add the most flavor.
- ginger paste – we like the paste because you don’t have to use much and it works well to give flavors throughout the soup. However, freshly grated ginger will work too. Ground ginger is not going to give you the same fragrant flavor; use it as a last resort.
- lemongrass paste – find this in the Asian aisle of the grocery store or in the refrigerated herbs section. Sometimes you may find fresh lemongrass in the produce area, so either will work.
- chicken broth – use homemade chicken stock or make your own chicken broth by combining 4 cups water and 4 teaspoons chicken bouillon or use store-bought instead.
- light coconut milk and heavy cream – the combo give the Thai soup a rich and creamy broth. You can use a regular coconut milk also. We prefer the flavor and consistency of canned coconut milk.
- Veggies: water chestnuts, onion, Thai chili pepper, oyster mushrooms.
- Thai basil leaves
- fresh lime juice and zest – when zesting don’t go past the white rind, or else it will add a bitter flavor.
- fish sauce – adds a salty flavor and depth to the soup.
- Chicken, tofu, or shrimp – we used shrimp and rotisserie chicken breast, but tofu is great as well.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish Tom Kha with green onions, scallions, or cilantro just before serving.
Substitutions and Variations
- Vegan Thai coconut soup – use vegetable broth or vegetable stock in place of the chicken and soy sauce or tamari instead of the fish sauce. Go with full-fat coconut milk and use enough so you won’t miss the heavy cream. Use tofu for your protein.
- Dairy free – use full fat coconut milk in place of the heavy cream.
- Red curry paste – is using, this will take the place of the peppers. Curry paste is spicy by itself and is a signature staple in Thai cooking. Red pepper flakes can be used as well for more spice. I grew Thai chili peppers this year and the spice level was intense and perfect for this recipe.
- Protein – chicken breasts, tofu, or shrimp can be added once the soup has finished cooking, however it needs to be fully cooked beforehand.
🔪 Instructions:
PREP: Heat the oil in a large pot over medium heat.
Step 1: Saute the onion until soft and translucent. Add the lemon grass, ginger, and garlic. Add the water chestnuts, peppers, lime juice and zest, fish sauce, and mushrooms. Cook for 1-2 minutes longer.
Step 2: Pour in the chicken broth, coconut milk, and basil.
Step 3: Bring to a boil then cover and reduce to a simmer for 15-20 minutes. Add uncooked shrimp during the last 5 minutes of simmering.
Step 4: Stir in your choice of cooked protein and the cream. Continue heating on medium-low heat until it’s warm.
Pro Tip: This is a great soup to use up leftover cooked chicken, rotisserie chicken, or shrimp.
SERVE: Garnish with chopped cilantro, green onions, or scallions and serve.
Cooking Tips for Thai coconut soup
- Many times authentic Thai food is made with ingredients like galangal root, fresh lemongrass stalks, and kaffir lime leaves. If you have a home garden, some of these things can be grown at home (I grow Thai basil and Thai chili peppers.) Others are readily available at the standard grocery store. However, there are common ingredients that make good substitutions (other chili peppers, regular basil, lime juice) so I don’t have to visit a special Asian market and so I can make the soup year round. The results are about the same and if you aren’t cooking with these ingredients often; it saves money too.
- Shrimp cook quickly. Raw, deveined shrimp can be tossed into the soup during the last few minutes of cooking. When the shrimp turn opaque, they are done cooking. Simmering the shrimp for a long time will result in tough shrimp.
Fun Fact
Tom Kha soup is one of the most famous dishes that originated in Thailand and has been around since the 1800s.
Recipe FAQs
Tom Kha soup, also spelled Tom Kha Gai or Tom Kha Kai, is a classic Thai soup known for its rich and creamy coconut milk-based broth, fragrant fresh herbs, and a balance of sweet, sour, salty, and spicy flavors. “Tom” means “boiled” or “soup,” and “Kha” refers to the galangal root. “Gai” or “Kai” means “chicken,” so Tom Kha Gai soup is a chicken-based version of this soup, although there are variations that use seafood, tofu (vegan version), or vegetables instead of chicken.
Leftover soup should be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat until warmed through.
Yes. Once it has cooled completely transfer it to a freezer-safe container or plastic bag and freeze for up to 1 month. It can be thawed overnight in the refrigerator or placed directly in a dutch oven to reheat on low until it’s warm back up.
If you tried this Thai Coconut Soup Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Thai Coconut Soup
Ingredients
- 1 teaspoon avocado oil
- ¼ cup onion thinly sliced
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste heaping tablespoon
- 1 tablespoon lemongrass paste
- 4 cups chicken broth 4 cups water and 4 teaspoons chicken bouillon
- 13.66 ounces lite coconut milk
- ⅓ cup heavy cream
- 8 oz. water chestnuts drained
- Thai basil leaves handful
- 3-4 Thai chili peppers stems removed and smashed lightly
- ¼ cup lime juice
- 1 teaspoon lime zest
- ¼ cup fish sauce
- ½ cup Oyster mushrooms ½ cup
- 2 cups diced, cooked chicken or tofu, or shrimp (about 2 cups total)
Instructions
- Heat oil over medium heat in a 3-4 quart stockpot.
- Saute onion until softened. Add garlic, ginger, and lemongrass and saute 1-2 minutes longer.
- Add chicken broth, coconut milk, water chestnuts, basil, chili peppers, lime juice, lime zest, fish sauce, and mushrooms.
- Bring to a boil and reduce heat to a simmer. Simmer, covered, for 15-20 minutes.
- Stir in cream and protein. Heat through and serve with fresh cilantro.
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Notes
- Many times authentic Thai food is made with ingredients like galangal root, fresh lemongrass stalks, and kaffir lime leaves. If you have a home garden, some of these things can be grown at home (I grow Thai basil and Thai chili peppers.) Others are readily available at the standard grocery store. However, there are common ingredients that make good substitutions (other chili peppers, regular basil, lime juice) so I don’t have to visit a special Asian market and so I can make the soup year round. The results are about the same and if you aren’t cooking with these ingredients often; it saves money too.
- Shrimp cook quickly. Raw, deveined shrimp can be tossed into the soup during the last few minutes of cooking. When the shrimp turn opaque, they are done cooking. Simmering the shrimp for a long time will result in tough shrimp.
- If you’d like to use raw chicken, dice into pieces and add it to the soup with the liquids to simmer until cooked through.
Nutrition
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