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Creamy Thai Coconut Soup Recipe

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4.7 from 94 reviews

This Irresistibly Creamy Thai Coconut Soup (Tom Kha) is a flavorful and comforting Thai classic that comes together in just 25 minutes. Featuring a harmonious blend of creamy coconut milk, fresh ginger, lemongrass, and spicy chili paste, this soup is perfect for a quick weeknight meal or a cozy dinner. You can easily make it vegan by substituting chicken stock and protein with vegetable stock and tofu.

Ingredients

Broth and Aromatics

  • 4 cups chicken stock (use vegetable stock for vegan)
  • ½ medium yellow onion, thinly sliced (or 1 bunch scallions)
  • 1.5 inches fresh ginger, peeled and minced
  • 1 stalk lemongrass, upper and outer leaves trimmed off, peeled and halved
  • 2 small hot peppers, sliced thinly

Flavorings and Protein

  • 13 ounces full-fat coconut milk
  • 1 tablespoon chili paste
  • 1 tablespoon red curry paste
  • 2-3 tablespoons fish sauce (use Tamari sauce for vegan)
  • 2 cups cooked chicken (use tofu for vegan)

Finishing Touches

  • Handful fresh cilantro, chopped
  • 1 medium lime, juiced
  • Salt to taste
  • Red bell pepper, minced for garnish (optional)

Instructions

  1. Prepare the Broth: In a large soup pot, combine chicken stock, diced onion, minced ginger, halved lemongrass, and sliced hot peppers. Cook over medium-low heat for about 15 minutes until the broth becomes fragrant and infused with the aromatics.
  2. Add Coconut Milk and Flavorings: Stir in the full-fat coconut milk, chili paste, red curry paste, and cooked chicken. Allow this mixture to simmer gently for another 5 minutes, giving the flavors time to meld beautifully.
  3. Finish and Season: Squeeze in the juice of one medium lime and stir in the chopped cilantro. Taste the soup and add salt as needed to enhance the flavors. Before serving, remove the lemongrass stalk pieces to avoid any fibrous texture. Garnish with minced red bell pepper if desired.

Notes

  • To make this recipe vegan, substitute chicken stock with vegetable stock, replace fish sauce with Tamari sauce, and use tofu instead of chicken.
  • Adjust the amount of hot peppers or chili paste based on your preferred spice level.
  • Fresh lemongrass adds a distinct citrusy aroma; make sure to peel and discard the tough outer layers.
  • Simmer gently to prevent the coconut milk from curdling.
  • Serve hot with steamed jasmine rice or enjoy as a flavorful standalone soup.

Find it online: https://ameliameals.com/creamy-thai-coconut-soup-recipe/