Go Back
–+ servings
a close up of a serving Tom Kha Soup garnished with chili oil and fresh Thai basil.

Tom Kha Soup

This popular Thai coconut soup is called Tom Kha soup. It has a little heat that is well-balanced with rich, creamy coconut! A brothy soup with rich Thai flavors that you love. This recipe goes together quickly and easily.
5 from 5 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 547kcal
Author: Pat Nyswonger

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

Serving: 1-1/2 cups | Calories: 547kcal | Carbohydrates: 15g | Protein: 34g | Fat: 41g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 1731mg | Fiber: 1g | Sugar: 6g