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Tom Kha – Thai Coconut Soup

Tom Kha - Thai Coconut Soup

Tom Kha is one of my very favorite Thai soups and I always crave it when I’m feeling under the weather. I’ve tried making Tom Kha at home a few times but the recipes weren’t what I was hoping for until I stumbled upon this recipe from 40 Aprons. Their version sounded really tasty and I had all the ingredients on hand. I prefer my Tom Kha 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 for lunch and we devoured the whole pot between the two of us and we both thought it was AMAZING! I’m so excited that I don’t have to order take-out for this soup anymore!!!

Tom Kha - Thai Coconut Soup

How to Make Tom Kha – Thai Coconut Soup

In a medium soup pot, heat the coconut oil over medium heat. Add the onion, chile, 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!

Tom Kha - Thai Coconut Soup

Tom Kha - Thai Coconut Soup

Tom Kha - Thai Coconut Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Asian
Servings: 2 - 3
Author: Adapted by Pam / Original by 40 Aprons

Ingredients

  • 2 tsp coconut oil
  • ½ small yellow onion, sliced
  • 1 small red chile, 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, chile, 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!
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5 Comments

  1. Bet this tastes great, we have a favourite Thai pumpkin soup. Have a good day, Diane

  2. I feel like I can almost taste the rich flavor just from looking at it, and it’s got my mouth watering!