This Easy Thai Coconut Soup Recipe, also known as Tom Kha Gai, is sweet, savory, and filling! Made with a creamy coconut milk broth, fresh veggies, and warm seasonings, it’s a light, nutritious soup full of flavor.
Why You’ll Love This Soup
Ever wondered what makes a good Thai Coconut Soup? Thai coconut soup, also known as tom kha kai, has a rich, creamy, and slightly tangy flavor, with a balance of spicy, salty, and sweet flavors. But that’s not the only reason we love it!
- Easy to customize – Tom Kha Kai is typically served with rice but can be customized, such as adding rice noodles, adjusting the spice level, or adding your favorite veggies.
- Simple to make – With just a few key ingredients, you can quickly prepare a delicious, restaurant-quality meal at home!
- Comforting and nourishing – With its creamy, rich flavor, it’s a perfect balance of comfort food that’s also light and refreshing. Great as a starter soup or main dish.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Oil – Use a neutral flavored oil such as avocado oil or light olive oil.
- Aromatics – Fresh ginger, garlic, and lemongrass stalks add a bright, zingy flavor to the soup. Find these in the produce section of your local grocery store!
Ingredient Swap: If you can’t find fresh lemongrass, feel free to substitute lemongrass paste instead.
- Asian Chili Paste – Adds a touch of heat. Adjust the amount used to suit your preferences.
- Curry Powder – Enhances the savory, tangy flavor.
Note: The type of chili paste and curry powder makes a difference in the flavor and spiciness of the soup. Use any kind you like best, and adjust the amount included to your liking. We used a mild curry powder because our chili paste was hot. However, you can also find hot curry powder such as Hot Madras Curry Powder if you prefer extra heat!
- Broth – Use organic broth, vegetable broth/stock, or chicken broth for the liquid base of the soup.
- Fish Sauce – This adds a touch of salty flavor. Feel free to substitute gluten-free soy sauce or tamari, if preferred.
- Raw Sugar – This cuts some of the spice and savoriness, creating a well-rounded flavor.
- Coconut Milk – I prefer to use regular full fat or light canned coconut milk to add a sweet creamy light taste. Coconut cream will also work but does tend to create a thicker richer taste and consistency.
- Mushroom Caps – Use white mushroom caps, and slice them into pieces.
- Lime Zest – Adds a vibrant note of citrus and takes place of the kaffir lime leaves, which can be hard to find.
Nutrition Tip: This Thai coconut soup already contains a variety of nutrient-dense ingredients (providing vitamins, minerals, and fiber), but feel free to take it one step further and add cooked shrimp, shredded chicken, cooked chicken thighs, tempeh, or tofu to boost the protein per serving.
Difference Between Tom Yum and Tom Kha?
Tom Yum soup is spicier and has a clear broth whereas Tom Kha is creamy and sweeter with a velvety texture thanks to the use of coconut milk. Both soups can be made with a variety of proteins. However, tom yum usually contains shrimp while tom kha contains chicken.
So there you have it, Tom Yum brings the heat and the tang, while Tom Kha offers up creamy coconut bliss. Time to grab a spoon and dig in!
How to Make This Thai Coconut Soup
- Sauté. Heat the oil in a large soup pot over medium heat. Then, add the ginger, garlic, chili pasta, lemongrass, and curry powder. Cook, stirring frequently, until fragrant.
- Simmer. Stir in the broth, sugar, and fish sauce, not letting the ingredients boil. Then, reduce the heat to low, and simmer.
- Add the remaining ingredients. Mix in the coconut milk until the soup is creamy. Add the mushrooms and lime zest. Cook on low or medium-low heat until the vegetables are soft.
- Serve. Stir in the fresh lime juice. Then, spoon the soup into bowls, add your garnishes of choice, and enjoy!
Topping Ideas
We love to load our Thai coconut soup up with all the best toppings! Some of our favorite options include:
- Chopped Scallions (Green Onions)
- Cilantro
- Lime Juice
- Thai Bird’s Eye Red Peppers
- Lime Wedges
- Thai Basil
- Shredded carrot or cabbage for a little crunch and texture.
How to Store and Reheat
Store leftover soup in an airtight container in the fridge for up to three days. Reheat it in the microwave or on the stove over medium heat.
Can I Freeze Thai Coconut Soup?
We don’t recommend freezing this soup! The coconut milk will likely separate and become chunky once thawed.
More of Our Favorite
Soup Recipes
Thai Coconut Soup Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Make this easy Thai coconut soup with lemongrass, ginger, chili paste, and coconut milk for a sweet, savory, creamy soup full of flavor and nutrients!
Ingredients
Aromatics/Broth
- 1 Tablespoon light olive oil or avocado oil
- 1 Tablespoon freshly grated ginger
- 2 teaspoon minced garlic
- 1 Tablespoon asian chili paste, adjust to spice preference (see notes)
- 1 stalk fresh lemongrass, peeled and cut into 1 inch pieces
- 2–3 teaspoons curry powder (see notes)
- 4 cups organic broth or vegetable stock
- 2 Tablespoons fish sauce or gluten free soy sauce (or tamari)
- 1 Tablespoon raw sugar
Soup
- 15–ounce (2 cups) canned regular or light coconut milk
- 8 ounces white mushroom caps, sliced
- 2 teaspoons lime zest (1 lime)
- Fresh lime juice
For Serving
- Chopped scallions (green portion)
- Fresh torn cilantro
- 2 red Thai peppers (seeds in or removed), sliced for garnishing
- Optional add-ins: cooked shrimp, chicken, tofu, any other shredded or chopped cabbage, etc.
Instructions
- Heat oil in a large pot over medium heat on the stovetop. Add ginger, garlic, chili paste, lemongrass, and curry powder. Cook, stirring often, for 1-2 minutes or until very fragrant.
- Stir in the broth, fish sauce, and sugar then reduce the heat to low and simmer for 10 to 15 minutes. Optional but could take away flavor – strain ginger/lemongrass from the broth.
- Pour in the coconut milk and stir until creamy. Add the mushrooms and lime zest. Continue to cook on low to medium-low heat until mushrooms are cooked through and soft or about 5 to 8 minutes. If using, the optional protein options can be added with the mushrooms.
- Stir in the lime juice; garnish with chopped scallions, cilantro and sliced red Thai pepper, if desired.
- Store cooled soup in the fridge for up to 4 days.
Notes
Substitute Tips – 1 ½ Tablespoons lemongrass paste may be substituted for the fresh lemongrass.
Flavor Tips – The type of chili paste and curry powder makes a difference in taste/spiciness so adjust to your liking. I use a mild curry powder because my chili paste is hot, but you can also find hot curry powder such as Hot Madras Curry Powder.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: soup
- Method: stove top
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 7.9 g
- Sodium: 480.1 mg
- Fat: 13.3 g
- Saturated Fat: 8 g
- Carbohydrates: 12.4 g
- Fiber: 1.3 g
- Protein: 7.4 g
- Cholesterol: 0 mg
Why did the cabbage get removed from this recipe? I made it years ago and saved the link but it no longer has cabbage as an ingredient and I can’t remember how much I added back then
Hi Brittany! Sorry for the confusion. We updated the recipe last year but it still includes shredded cabbage and an optional add-in. I didn’t change much, just the method and made the cabbage optional as for a more authentic thai recipe. Happy to send you the original recipe if you’d like!
I would love that, thank you
You got it! Just emailed you! Please
Don’t hesitate to reach out if you need anything else
Really liked this! I added shrimp and I upped this heat with extra ginger root and chili sauce. Would probably be excellent on rice or cauli- rice next time. Thanks for the recipe.
nice! love the extra ginger
If I forgot the ginger at the store, is the recipe not going to taste good?
Do you have any ground ginger?
What are your thoughts on freezing this soup? Looks amazing but I would be the only one in the house eating it and I love to freeze soups for ready made meals!
Absolutely delicious!
Yaaayyy!So glad to hear that!
I love this! Added mushrooms and chicken and was amazing
You added mushrooms?? You genius. Well played. Glad it turned out well! 🙂
Can I use savoy cabbage?
you mean purple cabbage?
Delicious and so simple!
Agreed? and thank you!
I’ve just made this with the addition of broccoli, mushrooms and spring onions. Input an extra teaspoon of chilli paste in, and used lemon grass chilli paste. I must say the flavours are amazing. I’m hoping hubby likes it.m
Mmm I love those additions. I bet it hit the spot! And I hope your hubby liked it too:)
He thought it was delicious, and plenty left over for tea tonight.
Love it! So glad Anne!
I plan to make this right now, it looks like a good healthy soup on a chilly day. I have some extra kaffir lime leaves – do you think I could add these in too? Thank you for the recipe!
sent you an email! hope it worked. Love the lime leaves!
This looks amazing. My belly has been off since the em holidays. Can’t wait to dig into this.
Thank you! The holidays are always a little bit hard on my system as well-hope this helps. Enjoy! 🙂
Thank you for this, as I love this soup, made it numerous times now. Love having it for Brekky! David (UK)
Wonderful!! THanks for letting me know David.
Vegetable soup looks delicious and attractive, thank you for sharing the recipe
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I really loved reading your blog. I also found your posts very interesting. In fact after reading, I had to go show it to my friend and he enjoyed it as well!
I like its sharing. Thanks you for very interesting information.
That color though!!!
right? 😉 I do like yellow
Very good. But the soup turned purple when I added the cabbage. Not as appetaling as your photo but yummy. Added some shrimp for extra protein katie
Oh really? Did you use purple cabbage? I used green but purple or red totally work! Glad you liked it though.
I love soup so much! YOur coconut milk recipe looks very tasty! I will try at home!
This has become my breakfast wake-me-up soup!! Love it, great flavours.
p.s. Love the site too, though I don’t think my printer does!
I was very impressed by this post, this site has always been pleasant news. Thank you very much for such an interesting post
That is one beautiful soup!
Retest or not, I want to skinny dip in the bowl of amazingness.
Did I mention I’m freezing right now too? The first time since I was pregnant with Ave; maybe this means my hormones are finally regulating. Fingers crossed; now pass me a spoon please.
I’ll warm ya up! wink wink. 😉
This soup looks so comforting and cozy! Love coconut milk, makes everything so creamy and delish!
Doesn’t it? So good that coconut milk!
Love cabbage soup and Thai flavors… so I am like 99.9% sure I’d love this soup!
Seriously looks SO amazing!
Thanks friend!
You had me at Thai coconut milk 🙂
Love the spicy kick in this!
Such a pretty soup! I have so many old recipes that need updating. I feel like I’ll never get there. LOL
Oh my, this Thai coconut soup looks wonderful! I love how packed with nutritious herbs and spices it is, plus you can customize it any way you wish!
I can’t wait to try this. It looks delicious!
I bet this packs a punch of flavor! Looks delish Lindsay!
Find your recipe here! 🙂
thanks!
This was absolutely delicious! So much flavor!
Does this recipe double well, or freeze well? Looking for something different for a soup swap! Looks so good, I will try it soon!
I think it freeze quite well. Just have to mix the coconut milk up again once thawed. Easy! Doubling works as well but I would adjust the lemon grass and other spices to your liking once double. Just taste it and continue to add bit by bit. Does that make sense?
YUM. This looks divine. I think I am going to make it today. 🙂
keep me posted! it;s my fav!
This is a great recipe. I love everything about it – it’s affordable but clearly flavourful, it feels authentic, and it’s bright… Great work. I featured it in my round-up of vegetarian paleo dishes this week (http://immigrantstable.com/2015/01/09/best-vegetarian-paleo-recipes), so thanks for sharing!!
Great! thanks for the link Ksenia!
Nice recipe ! I will surely try this at home.
Girrrrl! Your photography has improved SO much!!! This sounds amazing and it looks GORGEOUS!
you are kind. Thank you! I’m really working on it for healthy bites, sizzlefish, etc.
I love soup! There’s just something about it. I love that you added cabbage…..I love that stuff. Growing up my mom made cabbage soup :). Great memories 😉
I LOVE coconut and curry flavors lately. Awesome.
I LOVE SOUP!!! and coconut flavor is my latest obsession for everything! this sounds delish. I love adding basil to soup…simple but so tasty.
WOw we loooove thai food!I want to try that out!!
let me know if you do!
Oh yum, this soup is calling my name! Bonus that its not hard to make 😉
for sure! let me know if you try it Katie!
I had never been a huge soup person, but I do love Thai coconut soups! This one looks sooo good. I love your photography too! I am working on mine – it’s taking some time for me to get it down but I think I’m getting the hang of it 😉
So much great gut info AND a delish recipe!! You are all over the cooking lately & doing a great job!!!!!
Oh yum this looks delicious… wish you were my neighbor & I could pay you to be my personal chef 😉
And my list of cotter creations to make grows longer! Seriously though tis the season for soup and a bowl of this sounds incredible.
Yum! Veggie broth and it’s vegan. It looks absolutely beautiful.
You know I am making this- Although adding shrimp AND chicken is non negotiable..and fresh chilli 😉
I’m a souper star. Thought you’d appreciate that.
I adore the flavors in here and also happen to have a cabbage or two in my fridge right now. I could pretty much live off soup this time of year. True story: I’m actually reheating some of Saturday night’s Minestrone Soup for dinner tonight, along with a butternut squash drop biscuit. Mmm, can we somehow make those good for gut health too?!
I don’t know how you do it but this looks amazing.
thai thai thai! yummy yummy yummy!!!!! i love all thai things especially coconut. need this in my belly this winter!
I love all these flavors!
When I’m feeling bad (GI bad, that is) I make this soup that I learned about when things were REALLY bad for me. I steam equal parts spinach, green beans, zucchini, and parsley and then puree with the steaming water. You only need a pinch of salt and it is truly delicious!
that sounds amazing! i need to try that next. thanks! how are you by the way?
HAHAH all about soups and smoothies these days…Although I’ve backed off on the soup a little bit, cause it’s so darn warm here in Houston…Got the AC on today! Sheesh….
I love anything thai. This looks light and refreshing!
me too! spicy and refreshing
Oh, wow. Thai coconut soups are my favorite. I’ve made several versions but I’ll have to try this one! Yummy!!
let me know if you do!
Oh I want it NOW! Excuse my directness but it looks so good, it is cold and rainy out, and my tummy is hungry! 😉
I have never tried Nona Lim products, sounds like I should though! The soup looks delightful, thanks for sharing ;o)
I don’t think I’ve ever had cabbage in a soup! I’d probably also add chicken to this. I add chicken to everything haha
This looks tasty – I’m all about soup these days!! (people don’t like cilantro???? just kidding – I know it is a love or hate type thing)
i know, shocking. I love cilantro! haha
I need to find that bone broth, been wanting to see how that helps my tummy but no way am I going to make it myself. 🙂 This soup sounds delicious too!! This is soup time for me, I crave it!!
check whole foods! i found several there too!
My husband would love this soup!
it’s husband approved here too!
This looks soooo good!! I absolutely LOVE coconut milk. I love to make it in a soup with lemongrass! Like Tom Ka Gai.
I LOVE soup – especially this time of year. Sounds fabulous, as always!
Yum! I actually don’t make soup often but this looks great! Love the flavor combo!
Love me some Thai and the Caveman is a cabbage fiend! Need to make!
your caveman and my kiwi would get along! haha
Sounds fabulous! And thanks for the tip on the broth–I’d never heard of it. We have a couple of great Asian markets nearby so I might see if I can find it there.
You’re killing me. You must be a mind reader– I’ve been craving an Asian inspired soup! This is making my mouth water!
Yummm that even looks good to me and I don’t like coconut. I feel like I need to get over my distaste for it though so many paleo recipes have it. What’s a girl to do?
you can sub out the coconut milk for vegetable broth or even a little cream! I would use 1/2 cup cream and then the rest broth to make up for the coconut. NO prob!
yum . . . love me some of that soup!
Yum! That looks great. Already pinned. I’ve never seen those broths before-are they vegetarian?? Thanks for linking up with us this week. We plan to do soups and stews in January so hope to see more of your recipes.
a few of them are. and a few have chicken stock in them. SOOOOOO GOOD! you must try!
I really need to start eating more soups. I’ve been drinking up smoothies like a madwoman lately because of how easy they are on my stomach, but sometimes they make me a little chilly 😛 Soup would be the perfect solution… and coconut milk is basically liquid gold <3
i don’t know how you do it. I would freeze! LOL!
Jason was just talking about making a soup like this when we were at the grocery store yesterday.
OMG this looks so good! I’m making ramen this week. Close-ish? Come over and do an Asian soup swap with me.
Always love me some good homemade paleo soup. Thanks for sharing this recipe. im always a little daunted to use coconut milk in soups because I’m not sure how it will turn out. 🙂
Coconut tastes so good savory and sweet- I need to try more recipes like this with it savory!!
Gahhh I love coconut milk and I love soup–match made in heaven!
This reminds me of Tom Kha Gai, which I usually can’t order in restaurants because I don’t know exactly what they are using, but which I think is just a delicious soup. And as someone with a digestive illness, I can tell you–stress plays a HUGE role in gut health, and gut health plays a HUGE role in stress!
I love Thai foods and haven’t tried making my own yet. Sriracha is never optional.
Girl, you had me at Thai! Sounds absolutely divine. Might even add a little fish to this soup (and you know it would be Sizzlefish if I lived in the US!)
i love me some thai curry…. LOVE, LOVE, LOVE
P.S. I just took the plunge and ordered some gelatin. Thanks for the recommendation.
yay! which kind?
The kind that you linked to. Great Lakes? In the red tin.
Yum! I love the combination of flavors here. I totally agree that soups are a great way to pack in a ton of nutrition.
I made a thai soup the other day too! It was delicious, and this sounds like it would be great. Love the addition of cabbage, I would never have thought of combining those, but yes, great for your gut!
This looks like the prettiest soup I’ve ever seen in your photos! Really creative and delicious looking recipe too, yum!