Thai Tom Kha Soup

Quick Thai Tom Kha Soup

Tom Kha Soup

We live near an amazing Thai restaurant, and we go as often as we can (shout out to Addie’s Thai House). But sometimes that isn’t often enough! Since, realistically, we can’t eat there every night, we have to substitute. This quick and easy version of Tom Kha holds us over in between visits.


Sure, there are more authentic versions, but if your local grocery store doesn’t stock fresh lemongrass, galangal, or lime leaves (mine doesn’t), then this is as close as one can get without trekking out to the Asian market. And this is pretty darn close!


This recipe has all of the mouthwatering flavors of the hot and sour soup you know and love, a hint of creaminess to tame the heat, plus, it is healthy to boot! You can improvise by adding chicken, shrimp, or tofu, and even Jasmine rice or those clear delicate noodles, if you wish to bulk it up a bit. You can also add julienned carrots, bean sprouts, extra chili paste, or more exotic mushrooms. But I won’t. I like it just the way it is.


Quick Thai Tom Kha Soup


  • 2-14 ounce cans coconut milk
  • 28 ounces chicken broth
  • 2 tablespoon lemongrass from a tube (sold in the produce section of the supermarket) 
  • 2 tablespoons fresh ginger (ditto)
  • 2 teaspoon sugar
  • 2 teaspoon Thai chili paste (I used Huey Fong Chili Garlic Sauce)
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons fresh lime juice
  • 1 cup very thinly sliced white mushrooms
  • ½ cup cilantro, chopped, to sprinkle on each serving (if you don’t like cilantro, use basil)
  1. In a medium sized soup pot, add the coconut milk, broth, lemongrass, ginger, and sugar. Bring to a boil over high heat.
  2. Lower the heat and add the chili paste, fish sauce, lime juice, and mushrooms. Simmer for 10 minutes.
  3. Ladle into bowl and top each serving with cilantro. Enjoy!



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