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
4.91 stars (785 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
Amber on 2026-08-03 (5 stars): This was SOooooo good♡ very easy to make too. Keeping this recipe 😋 definitely will make again.
SW on 2026-08-03 (5 stars): Such an amazing flavor! I’ve made it many times as written but this time I sautéed cabbage with lemongrass paste, garlic and fiber and put at the bottom, added soup on top, and garnished with sautéed baby Bella’s, additional jalepenos, tomatoes, cilantro and scallions, and chili oil. Went from 9.5/10 to 10/10. I always add more curry paste but we know that’s not traditional, just our flavor profile we like. Thanks!
Willis Hale on 2026-07-29 (5 stars): Great recipe
Dana on 2026-07-19 (5 stars): YUM!
Rosa María Armendariz on 2026-07-17 (5 stars): Many good tips and look delicious
Liz on 2026-07-13 (5 stars): Yummy! Yummy! Yummy! It really is better than takeout and a whole lot less expensive.
My other half is a Thai food fanatic and absolutely loves this recipe. I have made this soup before and it always comes out perfect. It is our go to soup on Thai night.
SHERRY on 2026-07-09 (1 stars): I made this and it did not have one ounce of coconut flavor. It didnt have any of the flavors that the soup I get from the Asian food restaurant has. No coconut, sweetness, or lemon flavor. I threw it out.
Melinda on 2026-06-27 (5 stars): Excellent recipe, easy and perfect thank you so very much.
