Description
This Thai coconut soup, also known as tom kha kai, is a rich and velvety soup infused with coconut milk, lemongrass, ginger, and lime. It can be made with shrimp, chicken, or tofu, offering a comforting, restaurant-worthy dish that’s simple to prepare at home.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 2 tbsp lemongrass, minced
- 6 cups chicken broth
- 3 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp light brown sugar
- 2 cans (13.5 oz each) coconut milk
- 8 oz fresh shiitake mushrooms, sliced
- 1 lb shrimp, peeled and deveined (or chicken/tofu)
- 3 tbsp fresh lime juice
- Salt to taste
- Chopped fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat.
- Add the ginger, curry paste, and lemongrass, and cook for 1 minute until fragrant.
- Stir in chicken broth, fish sauce, and brown sugar. Reduce heat and simmer for 15 minutes.
- Add coconut milk and mushrooms. Cook until mushrooms soften, about 5 minutes.
- Add shrimp and cook until they turn pink and opaque, about 5 minutes. (If using chicken, cook until tender; if using tofu, simmer gently.)
- Stir in lime juice and season with salt to taste.
- Serve hot, garnished with cilantro.
Notes
- For more spice, add Thai chilies or chili paste.
- Substitute chicken or tofu for shrimp.
- Vegetarian version: use soy sauce instead of fish sauce and tofu/mushrooms instead of shrimp.
- Can be made ahead and stored in the fridge for up to 3 days.
- Best reheated on the stovetop over low heat; avoid freezing as coconut milk may separate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg
