It’s definitely soup season, and I love it! Fall and winter are all about preparing comfort foods to warm your family up on long, cold nights. This recipe for Tom Kha Soup will surely fit the bill! Bonus points that there’s only 15 minutes of prep time, and it’s ready to eat in just 45 minutes.
Tom Kha soup is a Thai dish made with flavorful and fresh ingredients. This recipe calls for just a tablespoon of chili paste, but you can adjust the heat based on your family’s liking.
Making Tom Kha Soup
Start by prepping the lemongrass. Trim off the top third and very bottom of the lemongrass stalks. Use the side of a knife or a meat mallet to press down on the stalks to crush the lemongrass. Chop each stalk into a few pieces and set aside.
Next, over medium heat, melt the coconut oil in a large pot. Add the lemongrass, onion, ginger and chili paste and cook for 3-4 minutes, until fragrant.
Add the seafood (or chicken) stock, water, fish sauce, and lime zest to the pot. Reduce the heat to low, and simmer uncovered for 20 minutes.
Once the soup has simmered for 20 minutes, add in the coconut milk, shrimp, mushrooms and chopped tomato. Cook for an additional 5 minutes or so, until shrimp are cooked through. Stir in lime juice and season with salt and pepper to taste.
You’ll want to remove the lemongrass before eating the soup, so you can remove the pieces before serving or ask your guests to set them aside as they eat the soup. Serve hot and garnish with cilantro and lime wedges. Delicious!
You can store leftovers in the refrigerator for up to 4 days and enjoy it for lunch or a quick meal. This tom kha soup also freezes well for up to 4 months.
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- 🔪 Prep 15 mins
- 🔥 Cook 30 mins
- ⏱ Total 45 mins
- 🍽 Yield 8 servings
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Ingredients
Instructions
6 steps- Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife or a meat mallet, press down on the stalks to crush the lemongrass. Chop each stalk into 2-4 pieces and set aside.
- Melt the coconut oil in a large pot over medium heat. Add the lemongrass, onion, ginger and chili paste and cook for 3-4 minutes, until fragrant.
- Add seafood stock, water, fish sauce, and lime zest. Reduce heat to low, and simmer uncovered for 20 minutes.
- Add coconut milk, shrimp, mushrooms and tomato. Cook for 5 minutes, until shrimp are cooked through. Stir in lime juice and season with salt and pepper to taste.
- Remove the lemongrass pieces or ask your guests to set them aside as they eat the soup. Serve hot and garnish with cilantro and lime wedges.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months.
I’ve got several more hearty soup recipes here, including this Creamy Taco Soup – yum!
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