THAI COCONUT SOUP (TOM KHA STYLE)
Thai Coconut Soup (Tom Kha Style) is a luxuriously creamy yet light bowl that transports you straight to Southeast Asia. This single-serve recipe balances rich coconut milk, aromatic ginger, zesty lime juice and delicate mushrooms in a fragrant broth. It’s nourishing and comforting, yet doesn’t feel heavy, perfect for lunch, dinner or a soothing in-between snack. The vibrant flavours come together quickly, ensuring you can enjoy the exotic taste of Thailand without the fuss. Ideal for vegan, gluten-free diets or anyone seeking a healthful and warming bowl, this Thai-inspired soup offers both simplicity and complexity in a single pot. Garnish with fresh herbs or chilli for a personal twist. Serve with steamed rice or as a start to a lighter meal and discover just how effortlessly satisfying plant-based Thai is nutritious.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Thai Coconut Soup (Tom Kha Style):
- ½ cup coconut milk
- ½ cup vegetable broth
- ¼ cup sliced mushrooms
- 1 tsp grated fresh ginger
- 1 tsp lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 230.4 kcal
- Fat: 24.2 g
- Saturated Fat: 21.4 g
- Carbohydrate: 4.7 g
- Sodium: 33.9 mg
- Sugar: 0.5 g
- Fiber: 0.3 g
- Protein: 2.9 g
- Calcium: 26.3 mg
- Iron: 3.9 mg
- Potassium: 324.1 mg
PREPARATION
These steps are followed for the preparation of Thai Coconut Soup (Tom Kha Style):
- Warm The Base: In a small saucepan, gently heat the coconut milk and vegetable broth over medium heat, stirring to blend.
- Add Mushrooms: Stir in the sliced mushrooms and let them soften for 3–4 minutes without boiling, this preserves texture and keeps flavours fresh.
- Add Ginger: Stir in the grated ginger, allowing it to infuse for 1 minute; its aroma should bloom softly.
- Simmer Gently: Lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking and help meld flavours.
- Add Lime Juice: Remove from heat and stir in lime juice to brighten the bowl with citrus zing.
- Serve: Ladle into a bowl and garnish with optional fresh herbs or a drizzle of coconut milk to elevate the presentation.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Thai Coconut Soup (Tom Kha Style):
- Use Full‑Fat Coconut Milk: For a richer, creamier texture, light milk works too, but will be thinner.
- Don’t Boil: Keep the soup at a gentle simmer to preserve the full-bodied taste and texture of coconut milk.
- Fresh Ginger Is Key: It adds a vivid and clean flavour because dried ginger doesn’t deliver the same brightness.
- Add Lime At End: This preserves acidity and ensures a fresh citrus kick that doesn’t go flat.
- Balance Flavours: Taste and adjust, more lime for tang or a pinch of sugar to soften the zing if needed.
VARIATIONS
- Add Protein: Stir in tofu cubes or drained chickpeas for added substance and plant-based protein.
- Include Veggies: Add sliced baby corn, spinach, or diced bell pepper to boost vitamins and texture.
- Spicy Kick: Include a thin slice of red chilli or a dash of chilli flakes for gentle heat.
- Herbaceous Note: Garnish with fresh coriander or Thai basil for an authentic aroma.
- Umami Boost: Stir in ½ tsp soy sauce or tamari just before serving to deepen flavour complexity.
PREPPING AND STORAGE
- Refrigeration: Store chilled soup in an airtight container for up to 3 days. Reheat over low heat, stirring gently to maintain creaminess.
- Freezing: This soup freezes well, pour it into freezer-safe containers and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat Carefully: Warm slowly over low heat and stir to maintain texture, adding broth if mixture thickens.
- Portion Prep: Double or triple the recipe and freeze in individual portions for quick, Thai-inspired lunches.