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Easy tom kha soup recipe [ Thai Coconut shrimp/chicken soup]

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Ingredients
  

  • 1 can 13.5 oz coconut milk
  • 2 cups chicken broth or vegetable broth for vegetarian version
  • 1-2 stalks lemongrass cut into 2-inch pieces and smashed
  • 4-5 slices fresh galangal or ginger
  • 3-4 kaffir lime leaves torn into pieces
  • 1-2 Thai bird’s eye chilies smashed (adjust to taste)
  • 200 g about 7 oz shrimp (peeled and deveined) or chicken breast, cut into bite-sized pieces
  • 1 cup mushrooms straw, button, or oyster, sliced
  • 1 small tomato cut into wedges
  • 1 small onion or 2-3 shallots sliced
  • 2-3 tablespoons fish sauce or soy sauce for vegetarian version
  • 1-2 tablespoons lime juice adjust to taste
  • 1 teaspoon sugar
  • Fresh cilantro and green onions chopped (for garnish)

Instructions
 

  • Prepare the Base:
  • In a large pot, bring coconut milk and chicken broth to a gentle boil over medium heat.
  • Add Aromatics:
  • Add lemongrass, galangal (or ginger), kaffir lime leaves, and Thai chilies. Simmer for 5 minutes to infuse flavors.
  • Cook the Protein:
  • Add chicken if using, cook until done (5-7 minutes). For shrimp, add with vegetables for last few minutes of cooking.
  • Add Vegetables:
  • Include mushrooms, tomato, and onion (or shallots). Cook for additional 5 minutes until tender and shrimp are pink.
  • Season the Soup:
  • Stir in fish sauce (or soy sauce), lime juice, and sugar. Adjust seasoning to taste.
  • Serve:
  • Remove lemongrass, galangal, and kaffir lime leaves. Ladle into bowls, garnish with cilantro and green onions.
  • Enjoy:
  • Serve hot as is or with steamed jasmine rice on the side.