This tom kha soup (Thai coconut soup recipe) 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.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.92 stars (769 reviews)
Ingredients
1 tablespoon coconut oil
half of one onion (thinly sliced)
2 cloves garlic (chopped)
half of one red jalapeno pepper (sliced; or 1-3 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 unsweetened, full-fat coconut cream (from a can; or full-fat unsweetened coconut milk; see Notes)
2 medium chicken breasts (cut into bite-sized pieces, approximately 1 pound)
8 ounces white mushroom caps (sliced)
1-2 tablespoons coconut sugar (see Notes for Whole30 option)
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)
Categories
Main Course
Side Dish
Soup
Cuisine
Thai
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.
Nutitrion
Serving Size: 1 serving
Calories: 524 kcal
Carbohydrates: 17 g
Protein: 24 g
Fat: 43 g
Saturated Fat: 36 g
Trans Fat: 0.01 g
Cholesterol: 48 mg
Sodium: 813 mg
Sugar: 9 g
Unsaturated Fat: 4 g
Reviews
Cindy Foster on 2026-03-22 (5 stars): This is the best soup I have ever had in my life when somebody else made it, but when I did it myself, my broth seemed to separate from the coconut milk. I’m not sure if I had it simmering too long on the stove. Also, it seemed like the coconut milk might have curdled a little bit. Any suggestions?
Sonia on 2026-03-21 (5 stars): Love it with some minor adjustment thank you for sharing your recipe
patty on 2026-03-07 (5 stars): We loved it. I only took out the ginger and used lemon grass paste. I left everything else. I doubled the broth and curry paste. Next time, I will add some noodles. Thank u!
Manuela on 2026-03-05 (5 stars): Whenever I feel "Thai soup" I follow this recipe!! Sometimes I sub mushroom with what I have in the veggie drawer :)
Heather on 2026-03-05 (5 stars): Does this freeze well?
Alisha H on 2026-02-24 (4 stars): There is no fresh lemongrass where I live but the tube stuff worked well. It gave the broth a little texture but we didn't mind. No galangal either so we used ginger. We also added carrots, baby bok choy, and baby corn. I think I'd try yellow curry instead of red next time. Oh and you have to add kaffir lime leaves (dried are fine) and bit of MSG! Served with jasmine rice oh my goodness this was insanely delicious!
