Tom Kha Soup (Thai Coconut Soup)
Tom Kha Soup, also known as Thai Coconut Soup is rich and creamy, yet sweet and sour with a kick of spice. This soup is traditionally made with chicken (called Tom Kha Gai), but this version is meatless.
Tom Kha soup is a Thai classic, made with a creamy coconut broth and bursting with flavors of ginger and lemongrass. This soup is often made with chicken, called Tom Kha Gai. This recipe is a meatless version of the classic, excluding the chicken and using vegetable broth in the place of chicken broth. The best part? It comes together in just about 30 minutes!
How to Make Tom Kha Soup
The whole soup can be made easily in 1 large soup pot. Start by sautéing the garlic, ginger and lemongrass, sautéing the spices helps open them up to release more of their flavors. Next pour in the vegetable broth and add the Thai chilis and lime leaves. Bring the pot to a boil, once it boils reduce it to a simmer for 5 minutes. At this point, you can strain out any large pieces of lemongrass and the lime leaves. Pour in the coconut milk and whisk in the red curry paste and palm sugar for additional flavor.
Bring the pot back to a boil and add the vegetables – mushrooms, red pepper and baby bok choy. Allow to boil for 2-3 minutes to cook the vegetables. Reduce pot to a simmer, add in the lime juice, lime zest and fish sauce and allow to simmer for 5-10 minutes. Add salt to taste if desired.
How to Garnish Tom Kha Soup?
This soup is very flavorful on it’s own, but it also lends itself well to many toppings. Some of my favorite ways to dress up my bowl are:
Thai Red Chilis (for an extra kick!)
Tom Kha Soup (Thai Coconut Soup)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Tom Kha Soup, also known as Thai Coconut Soup is rich and creamy yet also sweet and sour with a kick of spice. This soup is traditionally made with chicken (called Tom Kha Gai), but this is a meatless version.
2 tbsp olive oil
3 large cloves garlic, smashed
1 tbsp minced ginger
3 1″ pieces lemongrass stalk, smashed
6 cups vegetable broth
3 lime leaves
3 thai chilis, halved
2 cups coconut milk
2 tsp red curry paste
1 tbsp palm sugar
8oz white button mushrooms, sliced
1 red bell pepper, seeded and sliced into 1” pieces
1 baby bok choy, chopped
1 tbsp fish sauce
1 tbsp lime juice
zest of 1 lime
green onion, chopped
Thai red chilis
Heat the olive oil in a large, heavy bottomed soup pot over medium heat
Add the garlic, ginger and lemongrass
Sauté 2-3 minutes
Pour in the vegetable broth
Add the lime leaves and Thai chilis
Turn up to medium-high
Bring to a boil
Reduce to a simmer, simmer for 5 minutes
Strain out the lemongrass pieces, lime leaves and Thai chilis
Pour in the coconut milk
Add the red curry paste and palm sugar, whisk
Bring back to a boil
Add the mushrooms, pepper and bok choy
Boil 2-3 minutes
Reduce to a simmer
Add the fish sauce, lime juice and lime zest
Simmer for 5-10 minutes
Add salt to taste if desired
Serve warm, garnish with cilantro, green onion, lime slices and Thai red chilis if desired
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Thai
Keywords: #thaisoup, #tomkhasoup, #souprecipes, #thaicoconutsoup
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