Recipe
Tom Kha Thai Coconut Milk Soup Recipe
Published: April 1, 2024
Discover a delicious Tom Kha Thai coconut milk soup recipe that's easy to make at home. This authentic recipe is perfect for a cozy night in.
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!
Read more: Instant Pot Thai Coconut Shrimp Recipe
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
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:
- In a pot, bring the broth to a simmer. Add lemongrass and galangal or ginger. Let it simmer for 5 minutes.
- Add mushrooms and chilies. Simmer for another 5 minutes.
- Stir in coconut milk, fish sauce, and sugar. Let it simmer for 5 minutes.
- Add shrimp and cook until they turn pink, about 3-4 minutes.
- Stir in lime juice and remove from heat.
- 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.
