Best Thai Coconut Soup Recipe (Creamy & Easy Tom Kha Style)
Make the best Thai coconut soup at home with this easy recipe! Creamy coconut milk, bold flavors, and comforting ingredients in every spoonful. Perfect for dinner!
Equipment
- Saucepan or soup pot
- Knife and cutting board
- Wooden spoon
- Ladle
Ingredients
- 2 cups coconut milk (full-fat or light)
- 2 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 4 slices galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn
- 1 cup chicken breast (thinly sliced) or shrimp
- 1 cup mushrooms, sliced
- 2–3 Thai chilies, crushed (adjust to taste)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro or Thai basil for garnish
Instructions
- Prepare aromatics: Bruise lemongrass stalks, slice galangal, and tear kaffir lime leaves to release oils.
- Simmer base: In a saucepan, combine coconut milk and broth. Add lemongrass, galangal, and lime leaves. Simmer gently for 10 minutes.
- Add protein and mushrooms: Stir in chicken or shrimp and mushrooms. Cook until protein is tender.
- Balance flavors: Add fish sauce, lime juice, sugar, and chilies. Taste and adjust seasoning.
- Finish and serve: Ladle soup into bowls. Garnish with fresh cilantro or Thai basil.
- Expert Tip: Do not boil coconut milk—keep heat low to avoid curdling and preserve delicate flavors.
Notes
- Use light coconut milk for a lower-calorie version.
- Substitute tofu for a vegetarian option.
- Adjust chili quantity for desired spice level.
- Serve with jasmine rice for a complete meal.
- Best enjoyed fresh; refrigerate leftovers for up to 2 days.