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 without meat, but I did use chicken broth for extra flavor, and gave the soup a beautiful golden color. My husband has been working from home this week, so I surprised him with this tom kha soup recipe for lunch, and we devoured the whole pot between us! We loved this coconut soup and thought it paired well with a loaded Asian kale salad.

Tom Kha Thai Coconut Soup

Ingredients:

• 1 tbsp 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

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, scraping up any bits from the pan, until combined. Bring to a boil, then reduce the 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 to taste with sea salt and additional lime juice if needed. 

Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces. Serve immediately, along with additional cilantro, lime wedges, and sriracha on the side. Enjoy!

Tom Kha Thai Coconut Soup

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Soup

Cuisine: Asian

Servings: 2 - 3

Author: Adapted by Pam / Original by 40 Aprons

Equipment

• Large Pot or Dutch Oven

Ingredients

• 1 tbsp 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 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, scraping up any bits from the pan, until combined. Bring to a boil, then reduce the 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 to taste with sea salt and additional lime juice if needed. 
• Ladle the soup carefully into bowls, making sure not to add the lemongrass or ginger pieces.
• Serve immediately, along with additional cilantro, lime wedges, and sriracha on the side. Enjoy!

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