This Tom Kha Soup is brothy and flavorful and exactly the type of soup that will warm you up on a chilly day. Savory chicken broth, mushrooms, and chilis add the distinct flavor to this Thai coconut soup recipe, while rich coconut milk adds the perfect amount of sweet creaminess.
Tom kha soup is a light yet comforting dish with an intense flavor that will rival your favorite Thai restaurants! And this easy recipe comes together quickly at home.
If you like this recipe, try our Curry chicken and potatoes or chicken satay.
What is Tom Kha Soup?
Tom Kha Soup- sometimes spelled Tom Ka- is a Thai coconut soup that has a sweet citrus flavor and is loaded with tons of savory aromatics like fresh lemongrass stalks, fresh galangal root, garlic, onion, and bird’s eye chilis, also known as Thai chilis.
If you enjoy Thai food, you’ll love this soup! It carries the distinctly spicy and sweet flavor that Thai food is known for.
When you order this soup in Thai restaurants, sometimes you will see an option to add chicken or shrimp to the soup. If it contains chicken, it is called Tom Kha Gai, and if it comes with shrimp, it is called Tom Kha Goong (Gai means chicken, and Goong means shrimp). We provide instructions for all three versions in the recipe card.
We usually add chicken for a hearty Thai coconut chicken soup.
Why this Recipe Works
Fortunately, this recipe is not a complicated soup to prepare. It does call for some ingredients that might be new to you, like galangal root (similar to fresh ginger) and kaffir lime leaves. These are common in Thai cuisine and they will be familiar to you if you’ve ever made our Thai Yellow Curry Paste or you’re simply used to Thai cooking.
Most of the ingredients should be easy to source at your local grocery store (check the Asian foods aisle) or your local Asian market.
This Thai coconut soup recipe is:
- simple to prepare
- gluten-free, dairy-free, and made with whole foods
- delicious, silky and flavorful
If you love this recipe, you will enjoy our coconut chicken curry and our Thai butternut squash soup.
The Ingredients
Savory mushrooms give this brothy soup a rich, umami flavor and plenty of protein but feel free to add chicken, shrimp, or even tofu if you want to make it a heartier meal. With spicy Thai chilies and aromatic ingredients, this popular Thai dish is guaranteed to warm you up on a chilly day.
For this recipe, you will need:
- Coconut oil
- Yellow onion, thinly sliced
- Garlic cloves, grated or finely minced
- Lemongrass stalk. You can find lemongrass in the produce section. It has a fibrous, woody texture and when you pound it with a mallet, you will release the aromas and flavors.
- Fresh galangal root, thinly sliced. Some people say galangal is similar to ginger, but actually, it has a much different flavor. It is more pungent and has a pine-like citrus flavor. It is a key ingredient in Tom Kha recipes and regular ginger root is not a substitute.
- Chicken broth. You can use store-bought or use homemade rotisserie chicken broth.
- Whole bird’s eye chilies, sliced into thin rings. They are also called Thai chilies, and they add a spicy kick
- Kaffir lime leaves. These leaves add a zesty, citrusy flavor and they release their aromatic oils into the soup as it cooks.
- Sliced mushroom. Beech mushrooms are our favorite in this soup, but you can use white button mushrooms, oyster mushrooms, or shiitake mushrooms.
- Fish sauce. The fish sauce will add a lot of umami flavor to the soup.
- Brown sugar. A small amount of sweetness balances the flavors.
- Fresh lime juice. The lime juice adds flavor and acid.
- Canned coconut milk. Use full fat coconut milk for the best flavor.
- Fresh Thai basil leaves or cilantro sprigs for garnish.
- Spicy chili oil. This is an optional ingredient for those who like a little bit of a kick.
- Slices of large red Fresno chili. The slices will float on top of the soup as a garnish.
How to Make Tom Kha Soup
Once you sauté the onions, garlic, lemongrass, and galangal, there is a 30-minute simmer involved which is where all the best flavor comes from.
Here’s a breakdown of the process, but be sure to scroll to the bottom of the page to view the full recipe card, which includes ingredient amounts and recipe notes.
Pound the lemon grass (just a couple of inches of the white part) and set it aside.
Slice the ginger thin. In a Dutch oven or large saucepan over medium heat, melt the oil and add the onions. Cook until translucent, then add the garlic, lemongrass, and galangal. Stir in the chicken broth.
Add the bird’s eye chilis and kaffir lime leaves. Boil, then reduce the heat to low and simmer for 30 minutes. Use a slotted spoon or strainer to scoop out and discard the onions, lemongrass, galangal, chilis and lime leaves.
Increase to medium heat and add the mushrooms. Cook for five minutes.
Pour in the creamy coconut milk and add the fish sauce, brown sugar, lime juice, sliced chilies, and the rest of the lime leaves. Stir to combine, cover the pot and simmer for another five minutes but don’t let it boil.
Ladle the creamy Thai coconut soup into bowls and garnish with fresh sprigs of Thai basil and chili oil if desired. Serve with lime wedges, rice, or Thai noodles.
Recipe Tips and Substitutions
- Lemongrass stalks is a tall grass that is very common in Southeast Asian cuisine. It has a light, lemony-citric fragrance, and flavor. To release the flavor, crush the tough, woody white part of the stalk.
It’s typically not edible unless it is finely chopped or grated. You can usually find lemongrass in the produce section (sometimes near fresh herbs) or at an Asian market. - Galangal is an Asian root that has a fresh citrus and pine flavor. It is in the same family as ginger root, which is sweet and spicy. However, you cannot use the two types of ginger interchangeably. Look for galangal in the Asian section of most produce stores as well as Asian grocery stores.
- Bird’s eye chilis (also known as Thai chilies) are extremely hot and spicy. To release more heat/flavor, slice the chili lengthwise and, scrape out and discard the inner membrane and seeds, then add to the recipe. If you need to substitute, use red jalapeños or Fresno chilies.
- The Kaffir lime tree is native to Asia, and its leaves have a unique citrusy flavor that is different than a regular lime leaf. A Kaffir lime leaf appears two leaves joined together. Chopping or tearing the leaves will release more of their citrusy flavor. These leaves can be located in most supermarkets in the section of small packages of fresh herbs. Sometimes they are called makrut lime leaves and may be labeled that way.
- Make sure to use full-fat coconut milk, which will contain coconut cream. For a really rich, creamy soup use coconut cream which will add a bit more texture and give you an extra creamy soup with savory flavors.
- Store leftover tom ka soup in an airtight container in the refrigerator for up to one week. To reheat, you can warm it in the microwave or in a saucepan over the stovetop on medium-low heat.
Frequently Asked Questions
Tom yum has a spicy, hot and sour flavor, while tom Ka soup is creamy and rich with a slight sweetness.
Sure. When you order this soup in restaurants, they frequently give you options to add chicken, shrimp, or tofu.
There really isn’t anything that replaces the unique flavor of galangal. If you can’t find fresh galangal then use dried galangal, which is available online.
More Soup Recipes
This easy Tom Kha Soup recipe is one of our favorite Thai soups!
Inspired by the authentic recipe that combines savory, sweet, and spicy ingredients, it’s a warming soup that will awaken the senses and leave you going back for seconds!
Helpful Tools
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- large soup pot
- slotted spoon
- meat tenderizer (for the lemongrass)
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Our Coconut Steamed Mussels are plump, succulent and delicious! We steamed the mussels in an awesome Asian-style broth of lemongrass, coconut milk and Thai basil.
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Tom Kha Soup
Ingredients
- 2 tablespoon coconut oil
- ½ onion thinly sliced
- 2 tablespoons red curry paste
- 5 garlic cloves grated or minced
- 1 pound chicken breast or thighs cut into bite size pieces
- 8 ounces mushrooms sliced
- 4 cup chicken broth
- 2 to 3 lime leaves optional
- 1 3-inch galangal, or ginger root,peeled and grated
- 2 tablespoons lemongrass paste
- 3 tablespoons chopped Thai basil
- ½ teaspoon salt
- ¼ teaspoon white pepper or black if you don’t mind the specks
- 2 15-ounce cans coconut milk, full fat
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- ¼ cup lime juice freshly squeezed
- 2 green onions thinly sliced, for garnish
Instructions
- In a large saucepan or soup pot set over medium-high heat, melt the coconut oil and stir in the onions and cook until softened; stir in curry paste and garlic and cook for 30 seconds. Add the chicken strips and mushrooms, and sauté for 2-3 minutes. (see notes)
- Pour in the chicken broth, add the lime leaves, galangal or ginger, lemongrass paste, Thai basil, salt, and pepper. Bring to a boil; then reduce the heat to low and simmer for 10 minutes.
- Stir in the coconut milk, fish sauce, sugar, and lime juice. Ladle into soup bowls and garnish with sliced green onions
Notes
- If using chicken thighs sauté for 6 to 8 minutes. The chicken continues to cook while simmering.
- Lime leaves are located with the small flat packets of fresh herbs
- You can find tubes of lemongrass paste in most major grocery stores in the produce dept.
- Do not boil the soup once the coconut milk is added, as it may curdle the soup.
- For an extra creamy texture use, 1 can of coconut milk and 1 can of coconut cream instead of the 2 cans of coconut milk.
Nutrition
This recipe was originally published on June 22, 2020.
Elizabeth Midence
Wednesday 20th of July 2022
Excellent! I used food grade( Young Living) Lemongrass & Lime essential oils and Basil paste since I did not have the fresh herb. Along with the scallions I added fresh cilantro & peanuts for toppings. Also marinated the chicken several hours before with a little coconut oil, lemongrass & lime essential oils & ginger slices-Soooo goood!
Dahn Boquist
Wednesday 20th of July 2022
I'm glad you enjoyed it, it's such a great soup.