Tom Kha Soup

Tom Kha soup or Tom Kha Gai is a delicious Thai recipe made with coconut milk, chillies, lemon grass and mushrooms. It’s the perfect meal for transitional seasons when you need something warm and comforting but still light and healthy.

If you love Tom Yum soup, you’ll love this easy Thai coconut soup. It’s the kind of recipe that is both comforting and punchy in flavor. I love the sourness of the lime juice with the creamy coconut milk and the tender poached chicken and mushrooms add body and texture to the finished dish.

Ingredients needed

• Oil. I used avocado oil but coconut oil or vegetable oil will work just as well.
• Onion.
• Fresh garlic cloves.
• Fresh ginger. If you can find galangal, it is traditionally used in Tom Kha Gai and adds incredible flavor and aroma to the finished soup.
• Chillies. I used Thai chilies but use any fresh chillies you can find.
• Lemongrass.
• Red curry paste.
• Chicken broth/chicken stock. Vegetable broth can also be used.
• Coconut milk. I often substitute the coconut milk with coconut cream for a creamier soup.
• Chicken breasts. Boneless skinless chicken thighs can also be used.
• Mushrooms. Shiitake mushrooms are traditional but button mushrooms will be delicious too.
• Sugar/honey.
• Fish sauce.
• Fresh lime juice.
• Soy sauce.
• Green onion/spring onion and fresh cilantro/coriander, to serve.

How to make Tom Kha Soup

1. Make the soup base: In a large Dutch oven or pot set over medium heat, heat the oil then cool the onion, garlic, ginger, chillies and the finely chopped lemongrass stalks for a few minutes until the mixture is softened and aromatic. Stir in the curry paste and allow to cook for another minute then pour in the chicken broth and season with salt. Allow to come to a boil then reduce the heat to medium-low.
2. Cook the chicken: Add the chicken breasts and allow to poach for 10 minutes or until cooked through and tender. Remove the chicken from the broth then strain out the aromatics and discard.
3. Cook the soup: Stir in the coconut milk, sliced mushrooms and season with sugar, fish sauce, lime juice and soy sauce. Allow to simmer for 5 minutes then stir in the shredded chicken and cook for another 2-3 minutes.
4. Serve: Taste and adjust the seasoning of the soup as necessary by adding more of the sugar, fish sauce, lime juice or soy sauce. Serve in bowls and garnish with sliced green onions and fresh cilantro/coriander leaves with extra lime wedges.

Can I make this ahead?

This is a great make-ahead recipe. Leftovers can be kept in an airtight container in the fridge for up to 3 days. The soup also freezes well and can be kept in the freezer for up to 3 months. Thaw overnight in the fridge then reheat before serving.

Serving suggestions

We love this Thai soup, on its own, as a low carb and gluten free dinner but it’s also delicious served with jasmine rice or rice noodles.

Easy Thai Recipes