Fragrant Thai Coconut Soup

This creamy coconut milk soup with a hint of spice and lime combines the richness of coconut milk with vibrant herbs and spices to create a bowl of comfort. Whether you're seeking warmth on a cold evening or a flavorful escape from routine meals, this Tom Kha offers the perfect balance of creaminess, tanginess, and mild heat.

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Course: Main Course, Soup

Cuisine: Asian, Thai

Keyword: Thai Coconut Soup, Tom Kha, Asian Soup, Coconut Milk Soup

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 320kcal

Equipment

Large Pot
Ladle
Knife
Cutting Board

Ingredients

Soup Base

28 oz full-fat coconut milk 2 cans (14 oz each)
4 cups chicken broth vegetable broth for vegetarian version
3 stalks lemongrass tough outer layers removed, bruised and cut into 2-inch pieces
6 slices galangal or ginger fresh, thin slices
4-5 kaffir lime leaves torn (substitute: 1 tablespoon lime zest if unavailable)
2 Thai bird's eye chilies sliced (adjust quantity based on heat preference)

Protein and Vegetables

1 pound chicken breast thinly sliced (substitute: firm tofu or mushrooms)
8 oz mushrooms sliced (shiitake or button)
1 red bell pepper thinly sliced

Seasonings and Garnish

3 tablespoons fish sauce substitute: soy sauce or tamari
2 tablespoons palm sugar or brown sugar
3 tablespoons fresh lime juice
1/2 cup fresh cilantro chopped
3 green onions sliced diagonally
salt to taste

Instructions

Heat a large pot over medium heat. Add 1/4 cup of the coconut milk and bring to a gentle simmer. Add the lemongrass, galangal/ginger, and kaffir lime leaves. Cook for 2-3 minutes until fragrant, allowing the oils to release into the coconut milk.
Pour in the remaining coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer (not a boil—high heat can cause coconut milk to separate). Add the sliced chilies and maintain a gentle simmer for 10 minutes, allowing the flavors to meld and intensify.
Add the sliced chicken (or tofu) and mushrooms to the simmering broth. Cook for about 5-7 minutes until the chicken is cooked through or tofu is heated. Then add the sliced bell pepper and cook for an additional 2 minutes—just enough to slightly soften while maintaining its crispness.
Stir in the fish sauce and palm sugar, then taste and adjust. The perfect Thai Coconut Soup should balance four flavors: creamy, salty, sweet, and sour. Add more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness until you achieve your ideal balance.
Remove from heat and stir in the fresh lime juice. Discard the lemongrass pieces, galangal slices, and lime leaves (or warn guests not to eat them). Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve immediately for the most vibrant flavors.

Notes

For best results, don't boil the coconut milk as it can separate. Keep a gentle simmer throughout the cooking process. The aromatic ingredients (lemongrass, galangal, and kaffir lime leaves) are essential for authentic flavor but are not meant to be eaten. This soup doesn't freeze well due to the coconut milk base, which can become grainy when thawed.

Nutrition

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