Best 6 The Best Thai Tom Kha Soup Recipes

Welcome to the delightful world of Thai Tom Kha Soup, a symphony of tantalizing flavors that will transport your taste buds to the vibrant streets of Thailand. This rich and creamy coconut-based soup strikes a perfect balance between sweet, sour, and spicy notes, creating an irresistible culinary experience. Join us on this culinary journey as we explore the secrets to crafting the ultimate Thai Tom Kha Soup, guaranteed to delight your palate and leave you craving more. Embark on a sensory adventure as we unveil the perfect recipe, brimming with fresh herbs, aromatic spices, and a medley of colorful vegetables. Prepare to be captivated by the harmonious blend of flavors that define this iconic Thai soup.

Here are our top 6 tried and tested recipes!

VEGGIE-PACKED AUTHENTIC TOM KHA GOONG

Veggie-Packed Authentic Tom Kha Goong image

Learn how to make delicious Tom Kha soup with bone broth, creamy coconut milk, fresh shrimp, unique veggies, and tons of authentic flavor.

Provided by Nat Eliason

Categories Soup

Time 35m

Number Of Ingredients 24

Ingredients

3 Tbsp. sesame oil
2 lbs. shrimp (peeled and defrosted)
4 shallots (sliced)
1 red bell pepper (thinly sliced)
4 stalks lemongrass (only the bottom white parts, cut into 2-inch long pieces and smashed with a mallet)
3-inch long section fresh galangal root (thinly sliced)
20-25 fresh kaffir lime leaves (mashed in your hand (crunch them in your fist to release the aroma))
3 cups fresh cilantro (plus more for garnish (about 30 sprigs, stems and leaves included))
6 cups Kettle & Fire Chicken Bone Broth
4 cups water
1 Tbsp. coconut palm sugar
6 oz. mushrooms (oyster, straw, cremini, or button)
One 15-ounce can baby corn
2 carrots (shredded)
1 Tbsp. soy sauce (or tamari if you're gluten-free, plus more to taste)
3-5 Thai chilis (depending on how spicy you want it)
1/2 cup fish sauce
3 cups full-fat coconut milk
Juice of 3 limes (plus more for garnish)
1 Chinese eggplant (cubed)
8 oz. sugar snap peas
10 grape tomatoes (sliced in half long-ways)
One 15-ounce can sliced bamboo shoots
Sriracha for extra spice

Steps:

Warm the pot to medium heat and add sesame oil.
Add shallots and bell peppers and saute until aromatic.
Add shrimp and stir until mostly cooked.
Remove everything from the pot and set aside.
Add chicken broth, water, lemongrass, galangal, kaffir lime leaves, and cilantro to the pot.
Simmer on medium-high heat for 10 minutes, then strain out the herbs using a fine mesh sieve and discard.
While the broth is cooking, cube the eggplant, shred the carrots, and chop the mushrooms to the size of your preference.
Lower the heat to simmering and add coconut sugar. Stir to let it dissolve.
Add all veggies except the tomatoes, Thai chilis, and scallions.
Stir in soy sauce, and cover the pot for 10 more minutes.
Turn heat off and add shrimp mixture, fish sauce, coconut milk, and the lime juice.
Serve immediately with garnishes of cilantro, lime, additional thai chilis, and sriracha.

TOM KHA GAI THAI SOUP

Tom Kha Gai Thai Soup image

I fell in love with my local Thai restaurant's tom kha gai soup, and this is my closest match to it. It's delicious, healthful, and filling. The galangal, ginger, and lemon grass chunks are not meant to be eaten, so they can be thrown out or put back in the pot.

Provided by JuliAnne

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

10 leaf (blank)s kaffir lime leaves
4 cups chicken broth, or more to taste
2 (14 ounce) cans coconut milk
3 peppers Thai chiles, chopped
1 (1 inch) piece galangal, thinly sliced
1 (1 inch) piece fresh ginger, sliced
3 (5 ounce) skinless, boneless chicken breasts, thinly sliced
1 stalk lemon grass, chopped
2 (6 ounce) cans whole straw mushrooms, drained
2 tablespoons fish sauce
2 tablespoons white sugar
3 tablespoons Key lime juice
1 bunch fresh cilantro, chopped

Steps:

Devein lime leaves and cut into very thin slices; set aside.
Combine chicken broth and coconut milk in a large pot; bring to a boil. Add chiles, galangal, and ginger and simmer over medium heat for 10 to 15 minutes. Add chicken, sliced lime leaves, and lemon grass and continue to cook until chicken is no longer pink in the centers, about 10 minutes.
Turn off the heat and add the drained straw mushrooms, fish sauce, sugar, and lime juice. Stir well, and serve with plenty of fresh cilantro on top as a garnish.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 16 g, Cholesterol 44.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 25.3 g, Sodium 1417.2 mg, Sugar 6.5 g

BEST EVER TOM KHA GAI - THAI COCONUT SOUP

Best Ever Tom Kha Gai - Thai Coconut Soup image

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.

Provided by Cheryl Malik

Categories Main Course Side Dish Soup

Time 1h

Number Of Ingredients 16

Ingredients

1 tablespoon coconut oil
½ of one onion (sliced)
2 cloves garlic (chopped)
½ of one red jalapeno pepper (sliced, or a couple Thai chiles, halved)
3 ¼-inch slices galangal or ginger
1 lemongrass stalk (pounded with the side of a knife and cut into 2-inch long pieces)
2 teaspoons red Thai curry paste
4 cups chicken broth (see Notes if vegan or on Whole30)
4 cups canned coconut cream or coconut milk (see Notes)
2 medium chicken breasts (cut into bite-sized pieces, see Notes for vegan/vegetarian or to use shrimp)
8 ounces white mushroom caps (sliced)
1-2 tablespoons coconut sugar (if on Whole30, see Notes)
1 ½ - 2 tablespoons fish sauce (plus more to taste, see Notes if on Whole30 or vegan)
2-3 tablespoons fresh lime juice
2-3 green onions (sliced thin)
fresh cilantro (chopped, for garnish)

Steps:

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Nutrition Facts : Calories 682 kcal, Carbohydrate 18 g, Protein 27 g, Fat 60 g, SaturatedFat 52 g, Cholesterol 48 mg, Sodium 1266 mg, Fiber 5 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 4 g

THAI TOM KHA SOUP

Thai Tom Kha soup image

If you like soups as a main dish, this is a great one... hearty and filling. For a more traditional Tom Kha Gai, leave out the bok choy, tomatoes, and bean thread noodles, and add some extra mushrooms. But believe me, this soup is incredible as written. I can never find the galagnal traditionally used in Tom Kha Gai, but if you can get it, I say use some.

Provided by Rodney B.

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

3 (13 1/2 ounce) cans low-sodium low-fat chicken broth
1 (13 1/2 ounce) can coconut milk (regular, not lite)
2 stalks lemongrass, sliced in large pieces
2 tablespoons fish sauce
1 tablespoon shrimp paste (use anchovy paste as a substitute)
1 tablespoon low sodium soy sauce
1 tablespoon white vinegar
3 limes, zest of
3 limes, juice of
3 serrano chili peppers, chopped
2 tablespoons ginger, julienned in fine,short 1/4 inch strips
4 cloves garlic, thinly sliced
2 tablespoons brown sugar
2 boneless skinless chicken breasts, cubed in very small pieces
8 ounces white mushrooms, sliced
1 bunch bok choy, chopped
2 tomatoes, diced
6 ounces bean thread noodles, presoaked in hot water
1 cup fresh cilantro, chopped (leave the stems in!)
1 -2 tablespoon lime juice, to taste (probably)

Steps:

In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.
Add the other ingredients for the broth, down through the brown sugar, as you prepare them.
Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.
When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.
Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.
About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).
Serve immediately.

THE BEST THAI TOM KHA SOUP RECIPE

The Best Thai Tom Kha Soup Recipe image

Tom Kha Gai - Thai chicken coconut soup aromatic of lemongrass, lime kaffir leaves and galangal, gives you a refreshing aftertaste with a creamy taste from coconut.

Provided by natty's pantry

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

4 cups coconut milk
1 cup chicken stock
¼ cup finely chopped cilantro
1 stalk lemongrass, tough outer parts removed, thinly sliced
1 (2 inch) piece galangal, thinly sliced
2 fresh Thai chile peppers, minced
6 kaffir lime leaves, thinly sliced
2 pounds boneless chicken thighs, cut against the grain into bite-sized pieces
½ head cabbage, thinly sliced
5 limes, juiced
¾ teaspoon fish sauce

Steps:

Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 13 g, Cholesterol 69 mg, Fat 36.2 g, Fiber 3.2 g, Protein 23 g, SaturatedFat 27.5 g, Sodium 243.8 mg, Sugar 2.8 g

EASY TOM KHA THAI COCONUT SOUP

Easy Tom Kha Thai Coconut Soup image

I know, I know, it's not authentic and it doesn't contain all the ingredients in the Thai name. But for poor, deprived college-town students like me, this is pretty close to what you can find at Thai restaurants. I'll eat it for dinner with some Thai tea (though I'm usually too lazy to make it), though it's not traditionally meant to be served as its own course. You could substitute shrimp or tofu for the chicken, just skip the velveting preparation. I velvet the chicken so it doesn't get tough in the soup, but you don't have to. If you don't, just sauté the chicken in some oil until it turns white and then cook it until it's done in the simmering soup.

Provided by melewen

Categories Coconut

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 chicken breast, cut into strips
1 egg white
1 tablespoon cornstarch
3 cups water
2 tablespoons oil
2 (14 ounce) cans coconut milk
1 (14 ounce) can chicken broth
2 cups sliced white mushrooms
3 stalks green onions
2 tablespoons cilantro, chopped
2 tablespoons gingerroot, minced (fresh or bottled. You can even use powdered in a pinch)
4 tablespoons fish sauce
1 tablespoon red chili sauce
2 tablespoons lime juice
2 tablespoons lemon juice
1 lemon, zest of

Steps:

To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
To prepare the soup: Heat coconut milk and chicken broth to boiling.
Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
Add chopped green onions and chopped cilantro and serve.

Nutrition Facts : Calories 914.8, Fat 44.8, SaturatedFat 34.1, Cholesterol 23.2, Sodium 1860.9, Carbohydrate 116.9, Fiber 1.2, Sugar 109.1, Protein 15.4

Tips:

Use Fresh Ingredients: The freshness of your ingredients can significantly impact the taste of your soup. Opt for fresh lemongrass, galangal, kaffir lime leaves, and fresh mushrooms for the best flavor.
Choose the Right Coconut Milk: Full-fat coconut milk delivers a rich, creamy texture. Make sure to select unsweetened coconut milk to ensure your soup remains savory and balanced.
Customize Spice Level: Thai Tom Kha soup can be tailored to your desired spice level. If you prefer a milder soup, reduce the number of chili peppers or omit them altogether. For a spicier soup, add more chili peppers or include a pinch of red pepper flakes.
Balance Flavors: The essence of Thai cuisine lies in achieving a delicate balance of flavors. Ensure your soup has the right balance of sour, salty, and sweet. Adjust the proportions of lime juice, fish sauce, and sugar until you achieve the desired harmony of flavors.
Don't Overcook the Mushrooms: Mushrooms tend to release a lot of water if overcooked. Sauté them separately before adding to the soup to prevent diluting the broth.
Garnish for Presentation: Enhance the visual appeal of your soup by garnishing it with fresh cilantro, sliced chili peppers, and kaffir lime leaves. This adds a vibrant touch and elevates the overall presentation.

Conclusion:

Thai Tom Kha soup is a delightful blend of flavors and aromas that embodies the culinary traditions of Thailand. With its creamy coconut broth, aromatic herbs, and savory spices, this soup offers a taste of Thailand's vibrant cuisine. 1. Prepare the ingredients in advance to streamline the cooking process. 2. Take your time to build the flavor base by sautéing the galangal, lemongrass, and kaffir lime leaves. 3. Simmer the soup gently to allow the flavors to meld and intensify. 4. Adjust the seasonings to your preference, ensuring a harmonious balance of sour, salty, and sweet. 5. Garnish the soup with fresh herbs and chili peppers for an authentic Thai touch. The essence of Tom Kha soup lies in its ability to simultaneously soothe and invigorate the senses. The creamy coconut broth provides a comforting warmth, while the sourness of the lime juice and the spiciness of the chili peppers awaken the palate. This harmonious blend of flavors creates a culinary experience that is both satisfying and memorable.