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Tom Kha

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A rich and comforting Thai coconut soup made with tender shrimp, creamy coconut milk, fragrant lemongrass, galangal or ginger, lime juice, fish sauce, chili, and fresh cilantro.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Halal

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 2 cups full-fat coconut milk
  • 2 cups chicken broth
  • 1 stalk lemongrass, cut into 2-inch pieces and lightly smashed
  • 3 slices galangal or fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 fresh chili pepper, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon vegetable oil
  • 1 cup sliced mushrooms, optional
  • 1 teaspoon brown sugar, optional

Instructions

  1. Lightly smash the lemongrass pieces with the back of a knife to release their flavor.
  2. Heat the vegetable oil in a medium soup pot over medium heat. Add the lemongrass and galangal or ginger, then cook for about 1 minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle simmer. Let the herbs infuse the broth for about 10 minutes.
  4. Add the coconut milk and stir well. Reduce the heat slightly and bring the soup to a gentle boil, avoiding a hard boil.
  5. If using mushrooms, add them and cook for 3 to 4 minutes until tender.
  6. Stir in the shrimp and cook for 3 to 5 minutes, or until pink and opaque.
  7. Add the fish sauce, lime juice, sliced chili pepper, and brown sugar if using. Taste and adjust seasoning with more lime juice or fish sauce as needed.
  8. Remove the lemongrass pieces before serving if preferred.
  9. Ladle into bowls, garnish with fresh cilantro, and serve hot.

Notes

  • Use ginger if galangal is unavailable.
  • For a vegetarian version, use tofu, vegetable broth, and soy sauce or vegetarian fish sauce.
  • Add extra chili or Thai chili paste for more heat.
  • Reheat gently over medium-low heat to prevent the coconut milk from separating.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/tom-kha/