Featured Seafood Soups

Tom Kha Soup (Thai Coconut Soup With Shrimp)

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Calories 221kcal
Fat 14g
Net Carbs 6g
Protein 16g

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  can adjust the heat based on your family’s liking.

Simple recipe for tom yum soup.

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.

Simple recipe for tom yum soup.

Simple recipe for tom yum soup.

Tom Kha Soup

5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 221kcal

Ingredients

  • 4 stalks fresh lemongrass
  • 2 tbsp coconut oil
  • 1/2 onion peeled and cut into wedges
  • 1 tbsp minced fresh ginger
  • 1 tbsp thai chili paste
  • 4 cups seafood or chicken stock
  • 2 cups water
  • 2 tbsp fish sauce
  • zest and juice of one lime
  • 1 14.5 oz can coconut milk
  • 1 lbs shrimp peeled and deveined
  • 1 cup sliced mushrooms
  • 1 small tomato cut into 1 inch pieces
  • salt and pepper to taste
  • cilantro and lime wedges for garnish

Instructions

  • 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.

Nutrition

Serving: 1.5cups | Calories: 221kcal | Total Carbs: 7g | Protein: 16g | Fat: 14g | Fiber: 1g | Net Carbs: 6g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

I’ve got several more hearty soup recipes here, including this Creamy Taco Soup – yum!

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