Thai Coconut Soup (Tom Kha) is a classic Thai dish that offers a perfect balance of rich coconut milk, aromatic herbs, and bold spices. This delicious soup is loved for its creamy texture and vibrant flavors. If you enjoy Thai food, learning how to make Thai Coconut Soup at home will bring authentic Thai cuisine straight to your table. With this recipe, you’ll experience the traditional tastes of Thai Coconut Soup, a delightful comfort food perfect for any season.
Ingredients:
- 2 cups coconut milk (unsweetened)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 stalks lemongrass, trimmed and smashed
- 5 slices galangal (or ginger as a substitute)
- 3-4 kaffir lime leaves, torn into pieces
- 1-2 Thai bird’s eye chilies, crushed (adjust to heat preference)
- 200g chicken breast, thinly sliced (or tofu for a vegetarian option)
- 1 cup mushrooms (straw mushrooms or button mushrooms)
- 1 small onion, thinly sliced
- 2 tablespoons fish sauce (use soy sauce for vegetarian/vegan)
- 2 tablespoons lime juice
- 1 tablespoon sugar (palm sugar preferred)
- Fresh cilantro for garnish
- Optional: Thai chili oil for extra heat
Preparation:
Step 1: Prepare Aromatics
Begin by preparing the base aromatics. Smash the lemongrass stalks using the back of a knife to release their oils, slice the galangal into thin rounds, and tear the kaffir lime leaves. These ingredients will provide the essential flavors for your broth.
Step 2: Simmer the Broth
In a large pot, bring the coconut milk and chicken broth to a gentle simmer over medium heat. Add the prepared lemongrass, galangal, and kaffir lime leaves. Let these aromatics infuse the broth for about 5-10 minutes, allowing their flavors to develop fully.
Step 3: Add Protein and Vegetables
Once the broth is fragrant, add the sliced chicken breast (or tofu for a vegetarian option) and mushrooms. Stir gently to ensure that the chicken cooks evenly. Simmer the soup for another 5-7 minutes, or until the chicken is fully cooked and tender.
Step 4: Season the Soup
Season the soup with fish sauce (or soy sauce for a vegetarian version), lime juice, and sugar. The key to a good Tom Kha is balancing these flavors — the soup should be slightly sweet, sour, salty, and have a hint of spice. Adjust the seasoning to your taste preference. Add the crushed bird’s eye chilies for heat, remembering that a little goes a long way.
Step 5: Final Touches and Serving
Once the soup is well-seasoned, remove the pot from heat. Discard the lemongrass stalks, galangal, and lime leaves, as they’ve done their job of flavoring the broth. Garnish the soup with fresh cilantro and a drizzle of Thai chili oil for extra spiciness, if desired. Serve hot and enjoy!
Variation:
- Vegetarian/Vegan Tom Kha: Replace the chicken with tofu or additional mushrooms, and substitute fish sauce with soy sauce or coconut aminos. Use vegetable broth instead of chicken broth.
- Shrimp Tom Kha: Swap the chicken for shrimp, which cooks quickly in the broth. Add the shrimp in the last few minutes of simmering to prevent overcooking.
- Spicy Tom Kha: For an extra kick, add more bird’s eye chilies or a spoonful of Thai chili paste (nam prik pao) to the broth.
Cooking Note:
- If you can’t find galangal, fresh ginger is a reasonable substitute, though the flavor won’t be as authentic. Similarly, kaffir lime leaves can be replaced with lime zest in a pinch.
- The soup should not be boiled at high heat after adding the coconut milk, as this could cause the milk to curdle. Keep the heat low and simmer gently.
- Tom Kha tastes even better the next day, as the flavors continue to meld in the fridge.
Serving Suggestions:
Tom Kha is traditionally served as a starter, but it can also be enjoyed as a main course alongside a bowl of jasmine rice. The fragrant rice helps to soak up the rich, flavorful broth. For an authentic Thai experience, pair it with other Thai dishes such as Pad Thai, Som Tum (Green Papaya Salad), or Thai Spring Rolls. A light, crisp cucumber salad would also complement the creaminess of the soup.
Tips:
- When preparing lemongrass, focus on the bottom third of the stalk, which contains the most flavor. Smash it with the back of a knife to help release the essential oils.
- If you prefer a more tangy flavor, add extra lime juice just before serving. However, don’t add it too early, as cooking lime juice for too long can cause it to lose its freshness.
- For a creamier texture, use full-fat coconut milk. Light coconut milk can be used for a lower-calorie version, but the richness will be reduced.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
- Calories: 300 (per serving, assuming 4 servings)
- Protein: 15g
- Sodium: 800mg
FAQs:
1. Can I make Tom Kha without coconut milk?
Yes, but it will change the flavor and texture significantly. Coconut milk is an essential ingredient that provides the rich, creamy base. If you want a lighter version, you can dilute the coconut milk with water or broth.
2. How can I adjust the heat level?
To make the soup spicier, add more bird’s eye chilies or a teaspoon of chili paste. To reduce the heat, remove the seeds from the chilies before adding them or simply use fewer chilies.
3. Can I freeze Tom Kha soup?
Yes, Tom Kha freezes well. However, it’s best to freeze it without the chicken or mushrooms, as these can become mushy when reheated. Add fresh ingredients after thawing and reheating the broth.
4. What can I substitute for kaffir lime leaves?
Lime zest is a suitable substitute if you can’t find kaffir lime leaves. It won’t provide the same complex aroma, but it will still lend a citrusy note to the soup.
5. Can I make Tom Kha in advance?
Absolutely! Tom Kha can be made ahead of time and stored in the fridge for up to three days. The flavors will deepen and become even more delicious over time.
Conclusion:
Thai Coconut Soup (Tom Kha) is a true celebration of Thai culinary traditions, with its harmonious blend of bold flavors and creamy textures. This recipe is simple yet packed with depth, making it the perfect dish for anyone looking to explore authentic Thai cooking. Whether you’re preparing it as a warming starter or a satisfying main dish, Tom Kha is guaranteed to impress. With the ability to customize the ingredients to suit your taste, this versatile soup can be a go-to favorite for any occasion. Enjoy this delightful taste of Thailand right from the comfort of your home!
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Authentic Thai Coconut Soup (Tom Kha)
- Total Time: 30
Ingredients
Ingredients:
- 2 cups coconut milk (unsweetened)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 stalks lemongrass, trimmed and smashed
- 5 slices galangal (or ginger as a substitute)
- 3–4 kaffir lime leaves, torn into pieces
- 1–2 Thai bird’s eye chilies, crushed (adjust to heat preference)
- 200g chicken breast, thinly sliced (or tofu for a vegetarian option)
- 1 cup mushrooms (straw mushrooms or button mushrooms)
- 1 small onion, thinly sliced
- 2 tablespoons fish sauce (use soy sauce for vegetarian/vegan)
- 2 tablespoons lime juice
- 1 tablespoon sugar (palm sugar preferred)
- Fresh cilantro for garnish
- Optional: Thai chili oil for extra heat
Instructions
Preparation:
Step 1: Prepare Aromatics
Begin by preparing the base aromatics. Smash the lemongrass stalks using the back of a knife to release their oils, slice the galangal into thin rounds, and tear the kaffir lime leaves. These ingredients will provide the essential flavors for your broth.
Step 2: Simmer the Broth
In a large pot, bring the coconut milk and chicken broth to a gentle simmer over medium heat. Add the prepared lemongrass, galangal, and kaffir lime leaves. Let these aromatics infuse the broth for about 5-10 minutes, allowing their flavors to develop fully.
Step 3: Add Protein and Vegetables
Once the broth is fragrant, add the sliced chicken breast (or tofu for a vegetarian option) and mushrooms. Stir gently to ensure that the chicken cooks evenly. Simmer the soup for another 5-7 minutes, or until the chicken is fully cooked and tender.
Step 4: Season the Soup
Season the soup with fish sauce (or soy sauce for a vegetarian version), lime juice, and sugar. The key to a good Tom Kha is balancing these flavors — the soup should be slightly sweet, sour, salty, and have a hint of spice. Adjust the seasoning to your taste preference. Add the crushed bird’s eye chilies for heat, remembering that a little goes a long way.
Step 5: Final Touches and Serving
Once the soup is well-seasoned, remove the pot from heat. Discard the lemongrass stalks, galangal, and lime leaves, as they’ve done their job of flavoring the broth. Garnish the soup with fresh cilantro and a drizzle of Thai chili oil for extra spiciness, if desired. Serve hot and enjoy!
Notes
Cooking Note:
- If you can’t find galangal, fresh ginger is a reasonable substitute, though the flavor won’t be as authentic. Similarly, kaffir lime leaves can be replaced with lime zest in a pinch.
- The soup should not be boiled at high heat after adding the coconut milk, as this could cause the milk to curdle. Keep the heat low and simmer gently.
- Tom Kha tastes even better the next day, as the flavors continue to meld in the fridge.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 300
- Sodium: 800mg
- Protein: 15g