Easy Tom Kha Thai Coconut Soup
Indulge in the vibrant flavors of Thailand with this *Easy Tom Kha Thai Coconut Soup*, a rich and aromatic dish that comes together in just 30 minutes! Featuring a luscious base of coconut milk and infused with the bold fragrances of lemongrass, galangal, and kaffir lime leaves, this soup offers an authentic taste of Southeast Asian cuisine. Tender mushrooms and optional chicken add heartiness, while a balancing trio of fish sauce, fresh lime juice, and palm sugar creates the signature harmony of salty, sour, and sweet flavors. A touch of sliced Thai red chili gives it a delightful kick, but you can easily adjust the spice to your liking. Garnished with fresh cilantro and served as is or alongside steamed jasmine rice, this comforting soup is perfect for weeknight dinners or when you’re craving something warm, light, and irresistibly flavorful. Vegan and vegetarian options make it versatile for all diets!
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Recipe Information
Ingredients
- 2 cups Coconut milk
- 2 cups Chicken or vegetable stock
- 2 Lemongrass stalks
- 4 slices Galangal (sliced)
- 4 Kaffir lime leaves
- 1.5 cups Mushrooms (button or shiitake, sliced)
- 1 cup Chicken breast (sliced thin, optional for non-vegetarians)
- 2 tablespoons Fish sauce (or soy sauce for vegetarians)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Palm sugar or brown sugar
- 2 Thai red chili (sliced, adjust to taste)
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
Instructions
Prepare the lemongrass by trimming the ends and smashing it with the side of a knife to release its oils. Cut into 2-inch pieces.
In a medium saucepan, combine the coconut milk and chicken or vegetable stock. Bring to a gentle simmer over medium heat.
Add the lemongrass pieces, galangal slices, and kaffir lime leaves to the pot. Simmer for 5 minutes to infuse the broth with their flavors.
Add the sliced mushrooms and chicken (if using) to the pot. Cook for 8-10 minutes, or until the chicken is fully cooked through and the mushrooms are tender.
Stir in the fish sauce (or soy sauce), lime juice, and palm sugar. Adjust seasoning to taste, balancing salty, sour, and sweet flavors.
Add the sliced Thai red chilies for heat, adjusting the amount based on your preference.
Remove the lemongrass pieces, galangal slices, and kaffir lime leaves before serving, as they are not meant to be eaten.
Ladle the soup into bowls and garnish with fresh chopped cilantro leaves.
Serve hot and enjoy with steamed jasmine rice or on its own as a light, comforting meal.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 40.8 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
