This Thai coconut soup, also known as tom kha kai, is rich, velvety, and layered with authentic Thai flavors. I find it comforting, filling, and perfect to enjoy on its own or ladled over steamed rice. With its balance of creamy coconut milk, fragrant lemongrass, and zesty lime, this soup always feels restaurant-worthy, yet it’s simple enough to prepare at home.

Why You’ll Love This Recipe

I like this recipe because it brings together bold Thai flavors without being complicated. The ginger and lemongrass add freshness, while the coconut milk makes it luxuriously smooth. I can make it with shrimp, chicken, or even tofu, depending on what I have on hand. It’s a dish that feels both light and satisfying, and I enjoy that it can be customized to suit different tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• vegetable oil

• fresh ginger, grated

• red curry paste

• lemongrass, minced

• chicken broth

• fish sauce

• light brown sugar

• coconut milk

• fresh shiitake mushrooms, sliced

• shrimp, peeled and deveined

• fresh lime juice

• salt to taste

• chopped fresh cilantro for garnish

Directions

1. I heat the oil in a large pot over medium heat. Then I add the ginger, curry paste, and lemongrass, letting them cook for about a minute.

2. I gradually stir in the chicken broth, fish sauce, and brown sugar, then reduce the heat and let it simmer for 15 minutes.

3. I add the coconut milk and mushrooms, cooking until the mushrooms soften, about 5 minutes.

4. Next, I add the shrimp and cook until they are no longer translucent, around 5 minutes.

5. Finally, I stir in the lime juice, season with salt, and garnish with cilantro before serving.

Servings and timing

This recipe makes about 8 servings. It takes around 30 minutes to prep and another 30 minutes to cook, for a total of 1 hour.

Variations

I often change this soup depending on what I’m craving. Sometimes I use chicken instead of shrimp, cooking it a bit longer so it’s tender. If I want more spice, I add sliced Thai chilies or a spoonful of chili paste. I’ve also added vegetables like bell peppers, zucchini, or baby corn for extra color and texture. For a vegetarian version, I replace the fish sauce with soy sauce and use tofu or mushrooms as the protein.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I prefer using the stove over low heat so the flavors stay balanced, but the microwave also works in a pinch. I avoid freezing it because the coconut milk tends to separate once thawed.

FAQs

Can I make this soup ahead of time?

Yes, I can make it a day in advance and keep it chilled. The flavors deepen as it rests, making it even more delicious the next day.

What can I use instead of fish sauce?

I sometimes use soy sauce or tamari as a substitute. Oyster sauce can also work, though it changes the flavor slightly.

Can I make this soup vegetarian?

Yes, I skip the shrimp and fish sauce, replace them with tofu and soy sauce, and keep the rest of the recipe the same.

Do I need fresh lemongrass?

I like using fresh lemongrass when I find it, but lemongrass paste works well as a substitute. Lime zest can also add a similar brightness in a pinch.

Should I serve this soup with rice or noodles?

I enjoy it both ways. Rice makes it heartier, while thin rice noodles add a light, silky texture that blends nicely with the broth.

Conclusion

This Thai coconut soup is one of my favorite comfort foods because it balances rich creaminess with bright, zesty flavors. I love how versatile it is—whether I stick to shrimp, swap in chicken, or make it vegetarian, it always comes out satisfying. With just an hour of cooking, I can have a bowl that feels just as good as something from my favorite Thai restaurant.