Tom Kha Thai Coconut Soup
Tom kha Thai coconut soup, is one of my very favorite soups and I always crave it when I’m feeling under the weather. I prefer my tom kha soup with no meat but I did use chicken broth for extra flavor and it gave the soup a pretty golden color. My husband has been working from home this week so I surprised him with this tom kha soup for lunch and we devoured the whole pot between the two of us, and we both thought it was AMAZING!
How to Make Tom Kha Thai Coconut Soup
In a medium soup pot, heat the coconut oil over medium heat. Add the onion, chili, ginger, lemongrass, and red curry paste and cook, stirring often, for 5-6 minutes or until the onions are softened. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth and stir, making sure to scrape up any bits from the pan, until combined. Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
Add the coconut milk, mushrooms and cilantro then simmer for 5 minutes. Add the fish sauce, brown sugar, and lime juice. Cook for another 2-3 minutes. Taste the soup then season with sea salt, to taste, and additional lime juice if needed.
Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces. Serve immediately with additional cilantro, lime wedges, and sriracha on the side. Enjoy!
Equipment
Ingredients
- 2 tsp coconut oil
- ½ small yellow onion, sliced
- 1 small red chili, sliced, to taste
- 2 ginger, peeled & cut into ¼-inch pieces
- ½ lemongrass stalk, pounded with the side of a knife then cut into 2-3 pieces
- 1 tsp red curry paste
- 2 cups chicken broth or vegetable broth
- 1 14 oz can of full-fat coconut milk
- 1-2 large button mushrooms, halved & sliced
- 1 tbsp fresh cilantro, finely chopped
- ½ tbsp brown sugar
- ½-1 tbsp fish sauce, to taste
- 1-2 tbsp fresh lime juice, to taste + extra lime wedges for serving
- Fresh cilantro, chopped, for serving
- Red chile, sliced, for serving, if desired
- Sriracha, for serving, if desired
Instructions
- In a medium large pot or Dutch oven, heat the coconut oil over medium heat.
- Add the onion, chili, ginger, lemongrass, and red curry paste and cook, stirring often, for 5-6 minutes or until the onions are softened.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth and stir, making sure to scrape up any bits from the pan, until combined. Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
- Add the coconut milk, mushrooms and cilantro then simmer for 5 minutes.
- Add the fish sauce, brown sugar, and lime juice. Cook for another 2-3 minutes. Taste the soup then season with sea salt, to taste, and additional lime juice if needed.
- Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces.
- Serve immediately with additional cilantro, lime wedges, and sriracha on the side. Enjoy!
Love Thai food 🙂 The soup looks super duper creamy and tasty, Pam.
Bet this tastes great, we have a favourite Thai pumpkin soup. Have a good day, Diane
I have never had this soup but it looks like something I would like.
I feel like I can almost taste the rich flavor just from looking at it, and it’s got my mouth watering!
Im saving this recipe I love thai soup!! xo