coconut soup thai recipe

Written ByJenny Smyth Posted on
coconut soup thai recipe
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The Best coconut soup thai recipe

I’m so excited to share with you my favorite Thai coconut soup recipe. This dish is a staple in Thai cuisine and has been a favorite in our household for years.

The rich and creamy coconut milk broth, the flavors of lemongrass, lime leaves, and chili peppers, all come together to create a truly unique and delicious taste experience. I love serving this soup on chilly fall evenings or as a comforting meal during the winter months.

My kids adore it, and it’s also a great way to get them to eat their veggies. The best part?

It’s incredibly easy to make and can be prepared in under an hour. The key to this recipe is using high-quality ingredients, such as fresh lemongrass and real coconut milk.

Don’t skip this step, as it makes all the difference in the world. I like to serve this soup with some crusty bread or over rice for a filling meal.

One of my favorite things about this recipe is that it’s incredibly versatile – you can adjust the spice level to your liking, add in your favorite vegetables or protein sources, and even serve it as a base for other soups or stews.

Thai Coconut Soup (Tom Kha Gai)

Thai Coconut Soup (Tom Kha Gai)

4.9 from 626 votes

A classic Thai soup made with coconut milk, chicken, and aromatic herbs. This creamy and tangy soup is quick to prepare and full of bold flavors.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 cups coconut milk
2 cups chicken broth
1 lb chicken breast, thinly sliced
8 oz mushrooms, sliced
3 stalks lemongrass, bruised and cut into 2-inch pieces
6 slices galangal (or ginger)
4 kaffir lime leaves, torn
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon Thai red curry paste
1 teaspoon sugar
1 cup cherry tomatoes, halved
Fresh cilantro for garnish
Thai chilies to taste (optional)

👨‍🍳Directions

1In a large pot over medium heat, add 1 tablespoon of coconut milk and stir in the red curry paste until fragrant, about 1 minute.
2This blooms the spices and deepens the flavor.
3Pour in the remaining coconut milk and chicken broth, then add lemongrass, galangal, and kaffir lime leaves.
4Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low and cook for 5 minutes to infuse the broth.
5Add the sliced chicken and mushrooms to the pot.
6Simmer for 8 to 10 minutes, or until the chicken is cooked through and no longer pink in the center, stirring occasionally.
7Stir in fish sauce, lime juice, sugar, and cherry tomatoes.
8Cook for 2 more minutes until the tomatoes are just softened but still hold their shape.
9Taste and adjust seasoning with more fish sauce or lime juice if needed.
10Remove from heat and discard lemongrass, galangal slices, and lime leaves.
11Ladle the soup into bowls, garnish with fresh cilantro and optional Thai chilies, and serve immediately.

🔧Equipment

Large pot
Measuring cups and spoons
Chef’s knife
Cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 20g❤️Cholesterol: 60mg🧂Sodium: 950mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a vegetarian version, replace chicken with tofu and use vegetable broth. Adjust the amount of curry paste to control spiciness.

Watch Video Of How Thai Coconut Soup (Tom Kha Gai) Works

This Thai coconut soup recipe is perfect for any occasion – whether you’re looking for a comforting meal on a chilly evening or want to impress your guests with a unique and delicious dish at your next dinner party. The best part?

It’s incredibly easy to make and can be prepared in under an hour. For storage ideas, simply refrigerate or freeze the soup for up to three days – reheat it over low heat when you’re ready to serve.

You can also serve it chilled as an appetizer or snack.

❓ Frequently Asked Questions About Thai Coconut Soup (Tom Kha Gai)

Q1: What is the origin of coconut soup?

Coconut soup is a traditional Thai dish that originated in the southern region of Thailand, where coconuts are abundant. The exact origin of this recipe is unclear, but it’s believed to have been inspired by the culinary traditions of the Mon people.

Q2: What are the key ingredients in coconut soup?

The key ingredients in coconut soup are coconut milk, lemongrass, lime leaves, chilies, garlic, and sometimes fish sauce or shrimp paste. You can adjust the ingredients to suit your taste preferences.

Q3: Can I use store-bought coconut milk?

While store-bought coconut milk can be convenient, I highly recommend using high-quality, fresh coconut milk for the best flavor and texture. You can find fresh coconuts at most Asian grocery stores or online.

Q4: How do I adjust the spice level in coconut soup?

You can adjust the spice level by adding more or less chili peppers or using different types of hot peppers like Thai chilies or Szechuan peppers.

Q5: Can I serve coconut soup as a main course?

Yes, you can serve coconut soup as a main course by adding protein sources like chicken, beef, pork, or tofu and serving it over rice or noodles.

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