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Tom Kha Thai Coconut Milk Soup Recipe Tom Kha Thai Coconut Milk Soup Recipe

Recipe

Tom Kha Thai Coconut Milk Soup Recipe

Written by: Emily Smith

This Tom Kha soup is my go-to comfort food. It's a spicy, tangy, creamy Thai coconut soup, loaded with flavors of lemongrass, lime, and ginger. Perfect for a cozy dinner at home!

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This Tom Kha soup is my go-to when I crave something warm, tangy, and rich. You're in for a flavor-packed journey with this Thai staple. Imagine tender shrimp swimming in an aromatic, creamy coconut milk broth, spiced just right with lemongrass, galangal, and chilies. Every spoonful brings a burst of Southeast Asian flavors, warms your soul, and is sure to excite your palate. Get ready, because you'll want to make this again and again, I promise!

Ingredients for Thai Coconut Milk Soup (Tom Kha)

  • Chicken or vegetable broth: Adds depth and flavor to the soup base, creating a rich and savory foundation for the dish.
  • Coconut milk: Brings a creamy texture and a hint of sweetness that balances the spicy and tangy flavors in the soup.
  • Lemongrass: Infuses a citrusy and refreshing aroma, enhancing the overall fragrance and taste of the soup.
  • Galangal or ginger: Provides a warm and earthy flavor, adding a subtle spiciness and depth to the soup.
  • Mushrooms: Offer a meaty texture and absorb the flavors of the broth, contributing an umami-rich element to the dish.
  • Red chilies: Bring heat and a vibrant color to the soup, adding a spicy kick that complements the other ingredients.
  • Fish sauce: Adds a salty and savory depth of flavor, enhancing the umami taste and complexity of the soup.
  • Sugar: Balances out the sourness from the lime juice and the spiciness from the chilies, creating a harmonious flavor profile.
  • Lime juice: Provides a tangy and citrusy brightness, refreshing the palate and adding a zesty kick to the soup.
  • Shrimp: Introduces a delicate sweetness and a seafood flavor, complementing the coconut milk and adding protein to the dish.
  • Cilantro leaves: Serve as a fresh and aromatic garnish, adding a pop of color and a herbaceous note to the finished soup.

One interesting fact about this tom kha thai coconut milk soup recipe is that you can enhance the flavor by adding a splash of pineapple juice for a subtle sweetness that complements the savory and tangy elements of the soup. It's a unique twist that can take your dish to the next level!

Kitchen Tools Needed for Making Tom Kha Soup

  • Saucepan: Essential for simmering the broth and infusing the flavors of lemongrass and galangal or ginger.
  • Chef's knife: Needed for slicing the mushrooms, chilies, and galangal or ginger with precision.
  • Wooden spoon: Ideal for stirring the soup as it simmers and ensuring all ingredients are well combined.
  • Soup ladle: Perfect for serving the hot and flavorful tom kha soup into bowls for a comforting meal.

Common Questions About Making Thai Coconut Milk Soup

FAQ:
Can I use chicken instead of shrimp in this recipe?
Yes, you can substitute chicken for shrimp in this recipe. Just make sure to cook the chicken thoroughly before serving.
How spicy is this soup with the red chilies?
The level of spiciness can be adjusted by adding more or fewer red chilies. Start with a small amount and adjust to your taste.
Is there a vegetarian version of this soup?
Yes, you can make a vegetarian version by using vegetable broth and omitting the shrimp. It will still be flavorful and delicious.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it before serving. Just be sure not to overcook the shrimp when reheating.
What can I serve with this soup?
This soup pairs well with steamed rice or noodles on the side for a more substantial meal. You can also enjoy it on its own as a light and flavorful dish.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients:

  • 4 cups chicken or vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 1 stalk lemongrass, smashed
  • 1 inch piece of galangal or ginger, sliced
  • 8 oz mushrooms, sliced
  • 2-3 small red chilies, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 1/2 lb shrimp, peeled and deveined
  • Fresh cilantro leaves for garnish

Instructions:

  1. In a pot, bring the broth to a simmer. Add lemongrass and galangal or ginger. Let it simmer for 5 minutes.
  2. Add mushrooms and chilies. Simmer for another 5 minutes.
  3. Stir in coconut milk, fish sauce, and sugar. Let it simmer for 5 minutes.
  4. Add shrimp and cook until they turn pink, about 3-4 minutes.
  5. Stir in lime juice and remove from heat.
  6. Serve hot, garnished with fresh cilantro leaves.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 12 g | Protein: 20 g | Total Fat: 22 g | Saturated Fat: 18 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 120 mg | Sodium: 1100 mg | Dietary Fiber: 2 g | Sugar: 5 g | Calcium: 80 mg | Potassium: 450 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 15 mg

Can You Make Tom Kha Soup Ahead of Time or Freeze It?

Make Ahead Instructions

  • Prepare the soup as directed but do not add shrimp.
  • Let the soup cool completely before storing in an airtight container in the refrigerator for up to 2 days.
  • When ready to serve, reheat the soup and add shrimp to cook until pink.

Freezing Instructions

  • Prepare the soup without adding shrimp.
  • Allow the soup to cool completely before transferring to a freezer-safe container.
  • Freeze for up to 2-3 months.
  • Thaw in the refrigerator overnight before reheating on the stovetop.

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