Spicy Thai Coconut Soup (Tom Kha) You Can Make at Home
If you’ve ever found yourself scraping the bottom of your bowl at a Thai restaurant, wishing you had just a little more of that creamy, spicy, tangy coconut soup—you’re in the right place. This Spicy Thai Coconut Soup (Tom Kha) recipe brings those bold, comforting flavors right into your own kitchen with surprisingly simple ingredients.
It’s a dish that feels fancy enough for a dinner party but easy enough for a weeknight. Plus, it’s naturally dairy-free, can be made vegetarian, and has a flavor punch that warms you from the inside out. Let’s dive in.
| Serving Size: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes |
Ingredients
For the soup:
- 1 tablespoon coconut oil or neutral cooking oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and sliced thin (or galangal if available)
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 3 cups chicken broth or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1–2 Thai red chiles or 1 teaspoon red chili paste (adjust to spice level)
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon lime juice (plus extra to taste)
- 1 teaspoon sugar
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 1 cup mushrooms, sliced (shiitake or button work well)
- Fresh cilantro and lime wedges for garnish
Directions
1. Build your flavor base
In a large pot over medium heat, warm the coconut oil. Add sliced shallots, garlic, ginger (or galangal), and lemongrass. Sauté for 2–3 minutes until fragrant.
2. Add broth and simmer
Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes. This is where the broth gets infused with those classic Thai flavors.
3. Add coconut milk and spice
Stir in the coconut milk, chili paste or chiles, fish sauce, lime juice, and sugar. Let it gently simmer (not boil) for another 5 minutes.
4. Add proteins and veggies
Add the mushrooms and your choice of protein (chicken, shrimp, or tofu). Simmer just until everything is heated through and the mushrooms are tender, about 5 minutes.
5. Taste and adjust
Remove the lemongrass stalks. Taste the soup and adjust the lime juice, salt, or spice level as needed.
6. Serve and garnish
Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve hot and slurp happily.
Tips for the Best Tom Kha Soup
- Use fresh ingredients. Lemongrass and ginger (or galangal) are key. You can sometimes find frozen galangal in Asian grocery stores if fresh isn’t available.
- Don’t boil the coconut milk. A gentle simmer helps maintain its rich, creamy texture without curdling.
- Spice control. Start with one chili and add more heat later if needed. It’s easier to turn up the spice than to tone it down.
- Let it rest. The soup tastes even better after sitting for 10 minutes post-cook. The flavors deepen beautifully.
Variations to Try
Vegetarian Tom Kha:
Use vegetable broth and tofu as your protein. Swap fish sauce for soy sauce or a splash of tamari with a little seaweed for umami.
Tom Kha Gai (with Chicken):
This is the classic version—use sliced chicken breast or thighs and simmer until fully cooked.
Shrimp Version:
Add peeled, deveined shrimp in the last 5 minutes of cooking. They cook fast and absorb flavor well.
Low-carb Version:
Skip the mushrooms or sub in low-carb veggies like bok choy, zucchini noodles, or cauliflower.
Add noodles:
For a heartier meal, throw in some cooked rice noodles right before serving.
FAQs
Can I make this ahead of time?
Yes, and you should. The flavors meld beautifully overnight. Just store it in the fridge and reheat gently on the stovetop—don’t boil it.
What if I can’t find lemongrass?
You can substitute with a bit of lime zest and extra lime juice, though the flavor won’t be quite as authentic. Lemongrass paste can also work in a pinch.
Is this soup spicy?
It can be. You control the heat based on how much chili or paste you use. Start mild, then taste and adjust.
Can I freeze Tom Kha?
It’s best fresh, but yes—you can freeze it. Let it cool completely, then store in an airtight container for up to 2 months. Reheat gently and stir well.
Is Tom Kha healthy?
Absolutely. It’s loaded with immune-boosting ingredients like garlic, ginger, and lime. Coconut milk is rich but also full of healthy fats.
Related Post: Classic Broccoli Cheddar Soup
Final Thoughts
This Spicy Thai Coconut Soup (Tom Kha) is one of those recipes that’s deceptively simple but feels a little magical. The creamy coconut, zingy lime, and just-right spice create the kind of comfort food that’s still light and nourishing.
Whether you’re making it for your family or just treating yourself to a cozy night in, it’s one of those dishes you’ll crave again and again.
Ready to give it a try? Your bowl of restaurant-worthy Thai comfort is just 30 minutes away.