Name: Thai Coconut Soup (Tom Kha) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 teaspoon avocado oil; ¼ cup onion, thinly sliced; 1 tablespoon garlic paste or minced garlic; 1 tablespoon heaping ginger paste; 1 tablespoon lemongrass paste; 4 cups chicken broth (or substitute 4 cups water with 4 teaspoons chicken bouillon); 13.66 ounces lite coconut milk; ⅓ cup heavy cream; ¼ cup lime juice; 1 teaspoon lime zest; ¼ cup fish sauce; 3-4 Thai chili peppers, stems removed and smashed lightly; Handful of Thai basil leaves; 8 oz. water chestnuts, drained; ½ cup oyster mushrooms; 2 cups diced, cooked chicken or tofu, or shrimp (about 2 cups total)

Jump to Recipe·4 from 6 reviews

If you have ever fallen in love with the vibrant flavors of Thai cuisine, then you are in for a real treat with this Thai Coconut Soup (Tom Kha) Recipe. This soup is a perfect harmony of creamy coconut milk, zesty lime, fresh herbs, and tender pieces of protein—all coming together to create an irresistible bowl that’s both comforting and exotically refreshing. Whether you are craving something light or rich, this recipe is a fantastic copycat of the restaurant classic, packed with bold, authentic flavors that are surprisingly simple to achieve at home.

Ingredients You’ll Need

A white pot filled with a light yellow broth base contains scattered chopped onions covering much of the bottom, three bright red chili peppers on the upper right, white oyster mushrooms placed on the left and middle sections, a small heap of green herb zest near the top left, and some green leaves near the chili peppers. In the pot center, a wooden spoon with long slats rests partially submerged in the ingredients. The pot sits on a wooden board with a glimpse of a red and white checkered cloth on the lower left, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Thai Coconut Soup (Tom Kha) Recipe lies in its straightforward ingredients, each carefully selected to build layers of flavor, texture, and color. With everyday pantry staples combined with fresh herbs and spices, you’ll be amazed at how easy it is to create a soup that tastes so special.

1 teaspoon avocado oil: Provides a neutral base for sautéing the aromatics without overpowering flavors.
¼ cup onion, thinly sliced: Adds sweetness and depth to the soup’s foundation.
1 tablespoon garlic paste or minced garlic: Brings a fragrant punch enhancing the aromatic profile.
1 tablespoon ginger paste, heaping tablespoon: Offers warmth and a gentle spice that brightens the broth.
1 tablespoon lemongrass paste: Delivers citrusy notes essential to the authentic Thai taste.
4 cups chicken broth (or 4 cups water + 4 teaspoons chicken bouillon): Creates a savory base that carries all the flavors.
13.66 ounces lite coconut milk: Adds creaminess and subtle sweetness without heaviness.
⅓ cup heavy cream: Enriches the texture to a luxuriously smooth finish.
8 oz. water chestnuts, drained: Introduce a crunchy texture contrast that’s delightful.
Handful of Thai basil leaves: Provides an herbal, slightly spicy aroma lasting on the palate.
3-4 Thai chili peppers, stems removed and smashed lightly: Infuse the soup with a vibrant, controlled heat.
¼ cup lime juice: Balances the richness with bright acidity for freshness.
1 teaspoon lime zest: Intensifies the citrus flavor in every spoonful.
¼ cup fish sauce: Adds umami depth and authentic saltiness essential to Thai cooking.
½ cup oyster mushrooms: Bring an earthy, meaty texture to complement the broth.
2 cups diced, cooked chicken or tofu, or shrimp (about 2 cups total): Your choice of protein to make the soup filling and satisfying.

How to Make Thai Coconut Soup (Tom Kha) Recipe

Step 1: Sauté the Aromatics

Begin by heating the avocado oil over medium heat in a 3 to 4-quart stockpot. Gently sauté the thinly sliced onions until they become soft and translucent, which takes just a few minutes. This simple step releases their natural sweetness and creates the perfect base for the bold flavors to come.

Step 2: Add Garlic, Ginger, and Lemongrass

Next, stir in the garlic paste, ginger paste, and lemongrass paste with the softened onions. Let them cook together for an additional 1 to 2 minutes. This step is crucial because these fragrant ingredients bloom in the oil, filling your kitchen with a wonderful aroma and building layers of authentic Thai flavor.

Step 3: Incorporate Broth and Coconut Milk

Pour in the chicken broth and lite coconut milk along with the water chestnuts, Thai basil leaves, smashed Thai chili peppers, lime juice, lime zest, fish sauce, and oyster mushrooms. These fresh and flavorful ingredients start transforming your pot into an irresistible, aromatic Thai soup that will impress right from the first stir.

Step 4: Simmer to Meld Flavors

Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Allow it to simmer for 15 to 20 minutes so the flavors can fully meld. This is when the magic happens, as the broth takes on the vibrant spice, tang, and herbaceous notes that make Tom Kha so special.

Step 5: Finish with Cream and Protein

Finally, stir in the heavy cream and your choice of diced cooked chicken, tofu, or shrimp. Heat thoroughly but avoid boiling, to keep the cream silky smooth. Now your Thai Coconut Soup (Tom Kha) Recipe is ready to be savored.

How to Serve Thai Coconut Soup (Tom Kha) Recipe

The image shows a white pot filled with a creamy soup that has about three visible layers: a light beige creamy broth base, orange shrimp scattered throughout, and green herbs with small slices of red chili peppers floating on top. Around the pot are fresh ingredients including ginger roots, whole white garlic bulbs, bright red chili peppers, and lime halves on a wooden cutting board, all set on a white marbled surface. A white plate with a black rim and a red and white checked cloth are partially visible near the bottom edge of the image, adding a cozy kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Thai Coconut Soup (Tom Kha) Recipe even more, garnish it with fresh cilantro leaves, a wedge of lime, or an extra sprinkle of Thai basil. These fresh garnishes add bursts of vibrant color and fresh aroma that perfectly complement the creamy, spicy soup.

Side Dishes

Serve this luscious soup alongside fragrant jasmine rice or sticky rice to soak up every delicious drop. A side of crisp, fresh cucumber salad or light spring rolls would also provide textural contrast and keep the meal balanced and refreshing.

Creative Ways to Present

For a special touch, serve the soup in small coconut shells or brightly colored bowls, and top with edible flowers or microgreens for an Instagram-worthy presentation. You can also add a dollop of chili-garlic sauce on top for guests who like their soup with a little extra kick.

Make Ahead and Storage

Storing Leftovers

Because this soup tastes even better the next day after the flavors have further melded, store leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days and can be enjoyed as a quick lunch or dinner.

Freezing

This Thai Coconut Soup (Tom Kha) Recipe can be frozen, but it’s best to freeze before adding the cream and protein. Store the base in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the refrigerator and add cream and protein fresh to maintain the best texture.

Reheating

Reheat gently on the stove over low heat to avoid curdling the cream. Stir frequently until warmed through and add additional lime juice or herbs if needed to refresh the flavors before serving.

FAQs

Can I make this soup vegetarian or vegan?

Absolutely! Simply replace chicken broth with vegetable broth and omit fish sauce or use a vegetarian alternative. Use tofu or mushrooms as your protein and enjoy all the wonderful flavors with a plant-based twist.

What if I can’t find lemongrass paste?

If lemongrass paste isn’t available, fresh lemongrass chopped finely or a small amount of dried lemongrass powder can be good substitutes. Just keep the amount moderate to avoid overpowering the delicate balance of the soup.

How spicy is this soup, and can I adjust it?

This soup has a mild to moderate heat depending on the number of Thai chili peppers you add. Feel free to reduce the chili count or remove them entirely for a milder version, or increase if you love an extra spicy kick.

Can I use canned coconut milk for this recipe?

Yes, canned lite coconut milk works wonderfully here, contributing the creamy, slightly sweet notes that are key to authentic Tom Kha. Just be sure to use lite coconut milk rather than full-fat if you want it lighter.

What proteins work best with Thai Coconut Soup (Tom Kha) Recipe?

Chicken is classic, but shrimp or tofu are excellent alternatives depending on your preferences. For a vegetarian version, tofu and mushrooms create a satisfyingly hearty texture that complements the flavors perfectly.

Final Thoughts

This Thai Coconut Soup (Tom Kha) Recipe is one of those dishes that feels like a warm hug on a chilly day yet bright and lively enough for any season. It’s easy enough for a weeknight dinner but special enough to impress guests. I encourage you to dive in, experiment with your favorite protein, and share this authentic, flavorful soup with your loved ones. Once you try it, it’s sure to become a fast favorite in your recipe rotation.