If you’ve ever longed for a bowl of soup that delivers a perfect harmony of creamy, tangy, spicy, and aromatic flavors, then this Tom Kha Thai Coconut Soup Recipe is exactly what your dinner table needs. Bursting with fresh herbs, tender chicken, and velvety coconut cream, this classic Thai soup feels like a cozy hug in a bowl. It’s refreshingly different yet delightfully comforting, making every spoonful an adventure packed with fragrant lemongrass, zingy lime, and subtle heat. Whether you’re new to Thai cuisine or a longtime fan, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
Don’t let the list fool you—this Tom Kha Thai Coconut Soup Recipe is made from simple, fresh ingredients that work together like magic. Each element brings its own unique note, from creamy coconut to bright lime and herbal aromatics, creating a symphony of flavor and a beautiful balance of textures.
- Chicken breast or thighs (10 oz): Thinly sliced for quick, tender cooking and rich protein.
- Coconut cream (13.5 fl oz): The star ingredient that gives the soup its signature creamy texture and subtle sweetness.
- Chicken stock (2 cups): The savory base that carries all the flavors beautifully.
- Lemongrass (2 stalks): Trimmed and bruised to release its citrusy aroma and flavor.
- Fresh galangal or ginger (4 slices or 1 tbsp ginger): Adds an earthy, spicy warmth essential to authentic taste.
- Kaffir lime leaves (4, torn): Infuse a bright, zesty fragrance that lifts the whole soup.
- Button mushrooms (7 oz, sliced): Offer a delicate bite and absorb the flavorful broth.
- Shallots (2 small, thinly sliced): Bring a mild sweetness and aromatic depth.
- Garlic cloves (2, smashed): Essential for their savory pungency.
- Thai birds eye chilies (2 to 3, smashed, optional): Deliver a kick of heat that you can adjust to your liking.
- Fish sauce (2 tablespoons): Adds a salty umami punch that makes the flavors sing.
- Lime juice (1 tablespoon plus extra): Brings brightness and balances the creaminess perfectly.
- Sugar (1 teaspoon): Rounds out the flavors with a hint of sweetness.
- Salt (to taste): Enhances and harmonizes all the soup’s flavors.
- Fresh cilantro leaves: For garnish and a fresh herbal note.
- Extra lime wedges: To add a zesty boost at the table.
How to Make Tom Kha Thai Coconut Soup Recipe
Step 1: Prepare Aromatic Broth Base
Start by combining the rich coconut cream and savory chicken stock in a large saucepan. Toss in the bruised lemongrass stalks, fresh galangal slices, torn kaffir lime leaves, thinly sliced shallots, smashed garlic, and the optional birds eye chilies. Bring this fragrant mixture to a gentle simmer over medium heat, letting all those vibrant scents awaken your kitchen and your appetite.
Step 2: Infuse Aromatics
Allow the broth to simmer gently for about 10 minutes. This is where the magic happens, as the creamy coconut cream slowly absorbs the bright herbal notes from the lemongrass, galangal, and kaffir lime leaves. Your kitchen will smell absolutely intoxicating — trust me, the wait is worth it!
Step 3: Cook Protein and Vegetables
Next, add the thinly sliced chicken and button mushrooms directly to the pot. Let everything simmer together for 8 to 10 minutes. This ensures the chicken cooks through tenderly while the mushrooms soften just enough to soak up that luscious broth.
Step 4: Strain Solids
Once the chicken and mushrooms are perfectly cooked, it’s time to remove the lemongrass, galangal slices, and kaffir lime leaves. These ingredients have done their job infusing flavors, but they’re too tough to eat, so discard them to keep your soup silky smooth.
Step 5: Season and Balance
This is where your soup really comes alive. Stir in the fish sauce, fresh lime juice, sugar, and salt. Taste as you go—this soup is all about balance, with a beautiful interplay of salty, sour, sweet, and spicy. Adjust the seasonings until the flavors hit that perfect spot just for you.
Step 6: Serve with Love
Ladle your vibrant soup into beautiful bowls, garnish generously with fresh cilantro leaves, and set out extra lime wedges for those who love an extra squeeze of citrus zing. Now, dig in and savor each warm, soothing spoonful!
How to Serve Tom Kha Thai Coconut Soup Recipe
Garnishes
Fresh cilantro is a must! Its bright, herbaceous flavor pairs perfectly with the creamy broth and fresh lime juice. Don’t be shy with extra lime wedges either—squeezing fresh lime over the soup just before eating adds a refreshing brightness that elevates every bite.
Side Dishes
Tom Kha Thai Coconut Soup Recipe pairs beautifully with steamed jasmine rice or sticky rice to soak up every last drop of that fragrant broth. You can also serve it alongside a simple cucumber salad or crunchy spring rolls for a full Thai-inspired feast that’s balanced and satisfying.
Creative Ways to Present
If you want to impress, serve your soup in traditional Thai bowls or small coconut shells for a fun twist. Adding a few thinly sliced fresh chilies on top or a sprinkle of crispy fried shallots can also introduce extra texture and pop of flavor. Presentation can turn this everyday soup into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and improve after resting, so the next-day soup might just be even better!
Freezing
Freezing is possible but not ideal because coconut cream can sometimes separate after thawing. If you do freeze, store the soup without garnishes in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup gently on the stovetop over low heat to prevent the coconut cream from curdling. Stir occasionally and add a splash of water or stock if the soup gets too thick. Always add fresh lime juice after reheating to keep the brightness intact.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply replace the chicken with tofu or vegetables like baby corn and bell peppers, and swap the fish sauce for a vegan alternative like soy sauce or tamari. The base of coconut cream and aromatics still delivers all the delightful flavors.
What if I can’t find galangal or kaffir lime leaves?
These ingredients are key for authentic flavor, but if unavailable, fresh ginger can substitute for galangal, and a little lime zest can replace kaffir lime leaves. Just remember the flavor profile will be slightly different, but still delicious.
How spicy is Tom Kha Thai Coconut Soup?
This soup is traditionally mildly spicy. The Thai birds eye chilies give a gentle heat, but you can adjust the amount or omit them altogether for a milder version that still packs wonderful flavor.
Can I use canned coconut milk instead of coconut cream?
Canned coconut milk can work as a substitute, but for the richest, creamiest texture, coconut cream is preferred. If using coconut milk, choose a full-fat variety and you might want to slightly reduce the amount of chicken stock for the soup to stay creamy.
Is Tom Kha Thai Coconut Soup served hot or cold?
This soup is traditionally served hot, allowing the creamy broth and herbs to shine and comfort you. It’s perfect for warming up on a cool evening or anytime you need a flavorful pick-me-up.
Final Thoughts
There’s just something so heartwarming and vibrant about this Tom Kha Thai Coconut Soup Recipe that makes it a must-have in your recipe collection. From the luxurious coconut cream to the fresh and fragrant herbs, every spoonful feels like a travel ticket to Thailand’s bold and beautiful flavors. Give it a try—you’ll find it’s easy to make yet impressive enough to share with family and friends, bringing a touch of culinary joy to any day.
Print
Tom Kha Thai Coconut Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
Tom Kha Thai Coconut Soup is a fragrant and creamy Thai soup featuring tender chicken, aromatic herbs, and a perfect balance of spicy, sour, and savory flavors. Made with coconut cream, lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies, this comforting soup is a deliciously warming choice that can be prepared in under 40 minutes.
Ingredients
Protein & Vegetables
- 10 oz boneless, skinless chicken breast or thighs, thinly sliced
- 7 oz button mushrooms, sliced
- 2 small shallots, thinly sliced
- 2 cloves garlic, smashed
- 2 to 3 Thai birds eye chilies, smashed, optional
Broth & Aromatics
- 13.5 fl oz coconut cream
- 2 cups chicken stock
- 2 stalks lemongrass, trimmed and bruised
- 4 slices fresh galangal or 1 tablespoon ginger
- 4 kaffir lime leaves, torn
Seasonings & Garnish
- 2 tablespoons fish sauce
- 1 tablespoon lime juice, plus extra to serve
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro leaves
- Extra lime wedges
Instructions
- Prepare Aromatic Broth Base: In a large saucepan, combine the coconut cream and chicken stock. Add the lemongrass, galangal (or ginger), kaffir lime leaves, shallots, garlic, and chilies if using. Place over medium heat and bring to a gentle simmer.
- Infuse Aromatics: Allow the broth to simmer gently for about 10 minutes. This step lets the broth absorb the fragrant and distinctive flavors of the lemongrass, galangal, and kaffir lime leaves.
- Cook Protein and Vegetables: Add the thinly sliced chicken and mushrooms to the simmering broth. Continue to cook for 8 to 10 minutes, or until the chicken is fully cooked and the mushrooms have softened.
- Strain Solids: Remove and discard the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup to avoid overly strong or bitter flavors.
- Season and Balance: Stir in the fish sauce, lime juice, sugar, and salt to taste. Mix well and taste the soup, adjusting the seasoning as needed to achieve a harmonious balance of savory, sour, and slightly sweet flavors.
- Serve: Ladle the soup into individual bowls. Garnish with fresh cilantro leaves and serve with extra lime wedges on the side for an added zesty touch.
Notes
- Galangal can be substituted with fresh ginger if unavailable, though galangal has a unique citrusy note.
- Adjust the number of Thai bird’s eye chilies based on your heat preference or omit for a milder soup.
- Use coconut cream instead of coconut milk for a richer and creamier texture.
- The soup can be made ahead and gently reheated, but fresh lime juice is best added just before serving.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock, and replace fish sauce with soy sauce or tamari.
