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 - Thai Coconut Soup

 

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!

 

Tom Kha Soup - Thai Coconut Soup

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. 

 

Tom Kha Soup - Thai Coconut Soup

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:

Fresh Cilantro 

Lime Slices 

Green Onions 

Thai Red Chilis (for an extra kick!) 

 

Tom Kha Soup

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Tom Kha Soup (Thai Coconut Soup)


  • Author: Laura Nockett
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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. 


Scale

Ingredients

Soup

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

salt

Garnish

fresh cilantro

green onion, chopped

lime slices

Thai red chilis


Instructions

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


  • Category: Soup
  • Cuisine: Thai

Keywords: #thaisoup, #tomkhasoup, #souprecipes, #thaicoconutsoup

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Tom Kha Soup (Thai Coconut Soup)

If you make this Tom Kha Soup let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!

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