This restaurant-worthy Thai coconut soup recipe is rich, velvety, and full of flavor.
What Is Thai Coconut Soup?
Thai coconut soup (or tom kha kai) is a soup that’s made with coconut milk and served hot. Though early versions of tom kha kai featured duck, chicken or shrimp are more common these days.
How to Make Thai Coconut Soup
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make Thai coconut soup at home:
- Cook the ginger, curry paste, and lemongrass in oil.
- Stir in the broth, brown sugar, and fish sauce. Simmer.
- Add the coconut milk and mushrooms. Cook and stir until the mushrooms are soft.
- Add the shrimp and cook until it’s no longer translucent.
- Stir in the lime juice, then season and garnish.
How to Store Thai Coconut Soup
Store the leftover Thai coconut soup in an airtight container for up to three days in the refrigerator. Reheat on the stove or in the microwave.
Can You Freeze Thai Coconut Soup?
We don’t recommend freezing Thai coconut soup, as the coconut milk likely will separate during the thawing process.
Allrecipes Community Tips and Praise
“To quote my husband, ‘This recipe is a keeper,’” says CP. “It is just as good as leftovers as it is fresh. I used 2 cups of chicken instead of shrimp and 1 Tbsp of lemongrass paste, as our grocery store was out of lemongrass.”
“This recipe is amazing!” according to another Allrecipes community member. “I followed the recipe to a T with the exception of keeping the lemongrass whole and adding a small amount of sliced jalapeños and red bell pepper for color. My family loved it!.”
“Super easy and quick to make,” raves adolfox. “It was restaurant quality. Definitely one to keep in the rotation.”
Editorial contributions by Corey Williams
Ingredients
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1 tablespoon vegetable oil
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2 tablespoons grated fresh ginger
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2 teaspoons red curry paste
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1 stalk lemon grass, minced
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4 cups chicken broth
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3 tablespoons fish sauce
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1 tablespoon light brown sugar
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3 (13.5 ounce) cans coconut milk
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½ pound fresh shiitake mushrooms, sliced
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1 pound medium shrimp - peeled and deveined
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2 tablespoons fresh lime juice
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salt to taste
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¼ cup chopped fresh cilantro
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
Dotdash Meredith Food Studios
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Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
Dotdash Meredith Food Studios
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Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
Dotdash Meredith Food Studios
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Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
Dotdash Meredith Food Studios
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Enjoy!
Dotdash Meredith Food Studios
Recipe Tips
- You can use chicken instead of shrimp.
- Use a tablespoon of lemongrass paste instead of lemongrass stalks.
Nutrition Facts (per serving)
| 368 | Calories |
| 33g | Fat |
| 9g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 368 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 28g | 138% |
| Cholesterol 86mg | 29% |
| Sodium 579mg | 25% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 13g | 26% |
| Vitamin C 5mg | 5% |
| Calcium 50mg | 4% |
| Iron 7mg | 38% |
| Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
