How to make Thai coconut soup (tom kha) recipe
Tom Kha is a delicious and aromatic Thai soup that combines a creamy coconut milk base with fragrant herbs and a perfect balance of sweet, salty, and tangy flavors. This vegan, egg-free take on Tom Kha is the ultimate balance of silky coconut milk (yum!) and fresh herbs and heat. Soothing bowl of comfort or exciting dish to serve at dinner: this is sure to impress.
Why You’ll Love This Recipe:
Rich & Creamy: It is the coconut milk that makes the soup so luscious, so velvety and so delicious.
Perfectly Balanced: Sweet, tangy, spicy and savory — this soup has it all.
Herb-Infused: Aromatic lemongrass, lime leaves and galangal create an authentic Thai flavor.
Vegan & Egg-Free: A lighter, plant-based take on the classic Tom Kha broth.
Quick & Easy: It’s easy to put together, ready in 30 minutes!
Ingredients You’ll Need
1 tbsp olive oil (or other cooking oil)
3 stalks lemongrass, trimmed and smashed
3-4 kaffir lime leaves, ripped into pieces
2-inch chunk galangal or ginger, sliced thin (if galangal unavailable, ginger is fine)
2–3 Thai bird’s eye chilies, smashed (more or less depending on desired spice level)
4 cups coconut milk (for creamier, use full-fat)
1 cup of vegetable broth (or water)
200g (7oz) cubed tofu (or your choice of protein)
1 medium carrot, sliced thin
1 cup sliced mushrooms (shiitake or button mushrooms are nice)
1 small red bell pepper, cut into thin strips
1 tablespoon soy sauce (or tamari (gluten-free))
1 tablespoon fresh lime juice
1 T palm sugar (or brown sugar)
Shredded fresh cilantro leaves (for garnish)
Lime wedges (for serving)
Chili flakes or fresh chili slices (optional, for spicy fans)
Step-by-Step Instructions
Prepare the Aromatic Base
In a big pot, warm the olive oil on medium heat. Stir in the lemongrass, kaffir lime leaves, galangal (or ginger). Cook for 2-3 minutes, until the spices and herbs are aromatic. (This will help release their essential oils, and also infuse the soup with true Thai flavors.
Simmer the Broth
Stir in the coconut milk and vegetable broth (or water). Stir well to combine and bring to a gentle simmer. When it’s simmering, cook it for 10-15 minutes, so the flavors combine.
Add Vegetables and Tofu
Once broth is simmering, add the tofu, carrot, mushrooms and red bell pepper to the pot. Add the strained broth back to the pot along with 1-2 teaspoon of hominy (optional) and simmer for about 5-7 more minutes.
Season the Soup
Stir in soy sauce, lime juice, and palm sugar. Taste the soup and adjust its seasoning to your liking — more lime juice for acidity, more sugar for sweetness or more soy sauce for saltiness.
Add Spice
If you prefer a spicier soup, add more bird’s eye chilies or chili flakes at this point. Continue cooking your soup for an additional 2-3 minutes to infuse some chili heat.
Serve the Soup
From the heat, and discard the lemongrass, kaffir lime leaves and galangal slices. These are flavor enhancers for the soup but not edible. Spoon the soup into bowls and top with fresh cilantro leaves, a squeeze of fresh lime juice, and more sliced chili or chili flakes, if you like it hot.
How to Make the Best Tom Kha Soup
Ingredients: For the most authentic taste, use fresh lemongrass, kaffir lime leaves and galangal. If you cannot find galangal, ginger works as an alternative but will alter the flavor to some extent.
Adjust the spice: The number of bird’s eye chilies and chili flakes can be adjusted for your desired heat level to the soup. For a mild version, simply add one chili or leave it out entirely.
If you’re not into tofu, you can use other proteins, including tempeh, chickpeas.
Coconut milk Use full-fat coconut milk for a thick, creamy consistency. You could use light coconut milk if you want a lighter version, but the soup won’t be as rich.
Herb options: You can skip the kaffir lime leaves, if you can’t find them, and use just a little lime zest to get a citrusy kick, though it won’t be identical.
Make ahead: This soup can be prepared ahead and kept in the fridge for up to 3 days. The flavors continue to improve as it marinates. Simply warm up gently when it’s time to serve.
The Benefits of Tom Kha Soup
Sustainable energy from coconut milk Coconut milk is full of healthy fats that will support your immune system.
Tofu is a complete source of plant protein, providing all nine essential amino acids.
Lemongrass has antioxidant qualities and aids digestion, helping to calm the stomach.
Low calories and rich in vitamins and minerals like B-vitamins and potassium.
Lime Juice is an excellent source of vitamin C that boosts immunity to prevent colds and infections.
Frequently Asked Questions
Q: How can I make this soup spicier?
Yes! If you like it spicy, you can add more bird’s eye chilies or chili flakes. A small dollop of sriracha or chili paste for an added kick also works well.
Q: Can I prepare this soup ahead of time?
Absolutely! Tom Kha, which can be made ahead and stored in the fridge for three days. It gets even better the next day, as the flavors deepen.
Q: Can I substitute with another protein?
Yes, you can substitute the tofu with chicken, tempeh, or chickpeas, if that’s what you prefer. Simply prepare your protein of choice to whatever degree of doneness you want and add it to the soup.
Q: What should I serve with Tom Kha soup?
Tom Kha soup is wonderful on its own, but can be eaten with steamed jasmine rice, rice noodles, or as a side with spring rolls for a wholesome meal.
Final Thoughts
This Thai Coconut Soup (Tom Kha) is a delicious, aromatic dish that is as soothing as it is mouthwatering. In every spoonful, the creamy coconut milk, zesty lime, and aromatic herbs provide a beautiful balance of flavors. Also, it’s vegan and egg-free, so it works well for lots of dietary preferences. So give it a go today and have Thailand's taste in your kitchen!
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