Thai Coconut Soup (Tom Kha–Style)
Thai coconut soup is fragrant, creamy, and beautifully balanced with savory, tangy, and lightly spicy flavors. Made with coconut milk, aromatic herbs, and tender protein, this comforting soup feels luxurious yet refreshing — perfect as a starter or light meal.
Ingredients:
1 tablespoon coconut oil or vegetable oil
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken or vegetable broth
2 cans (13.5 oz each) full-fat coconut milk
1 stalk lemongrass, bruised and cut into pieces (or 1 tablespoon lemongrass paste)
2 kaffir lime leaves (optional but recommended)
2 tablespoons fish sauce (or soy sauce for vegetarian)
1 tablespoon lime juice (more to taste)
1 teaspoon sugar or keto-friendly sweetener
8 ounces mushrooms, sliced
1 cup cooked chicken or shrimp (optional)
1/2 teaspoon chili paste or red curry paste (adjust to taste)
Fresh cilantro, for garnish
Instructions:
Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Pour in the broth and coconut milk. Add the lemongrass and kaffir lime leaves.
Bring to a gentle simmer and cook for 10 minutes to infuse the flavors.
Stir in the fish sauce, lime juice, sugar, chili paste, mushrooms, and chicken or shrimp if using.
Simmer for another 5 to 7 minutes until mushrooms are tender and protein is heated through.
Remove the lemongrass and lime leaves. Taste and adjust seasoning with more lime juice or fish sauce if needed.
Serve hot, garnished with fresh cilantro.
Helpful Tips:
Do not boil hard — gentle simmer keeps coconut milk smooth.
Adjust spice level gradually.
Add bamboo shoots or cherry tomatoes for variation.
Serving Suggestions:
Serve as a starter or light main dish.
Pair with jasmine rice if not keto.
Excellent on its own for a cozy meal.
Thai coconut soup is creamy, aromatic, and soul-warming — a beautiful balance of comfort and brightness in every spoonful. 🥥🍲