Tom Qha Recipe
Recipe information
Make Tom Qha in just 35m. Thai coconut soup with tomatoes, mushrooms white onions, and green onions. **pre-spiced to MILD**
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Ingredients
Broth
Vegetables & Aromatics
Protein (optional)
Finishing
Broth
1. Prepare aromatics
Smash the lemongrass stalk with the flat side of a knife, then slice into 2–3 inch pieces. Peel and slice the galangal (or ginger) into 1/8-inch slices. Tear the kaffir lime leaves into large pieces to release oils.
2. Simmer broth
In a medium pot, heat 1 tsp neutral oil over medium heat. Add the mild red curry paste (or mild Tom Kha paste) and stir for 30 seconds to bloom the aromatics. Pour in the chicken broth and water, then add the sliced galangal (or ginger), smashed lemongrass, and torn kaffir lime leaves. Bring to a gentle simmer.
3. Infuse and season
Simmer the broth for 8–10 minutes to infuse flavors. Add fish sauce, light soy sauce, and sugar, then taste and adjust for a mild savory balance. Keep heat at a low simmer so the aromatics continue to flavor the liquid.
4. Add coconut milk
Stir in the coconut milk and warm through over low heat for 2–3 minutes. Do not boil vigorously after adding coconut milk to prevent splitting. After warming, remove and discard the lemongrass stalk pieces, galangal slices, and large kaffir pieces if desired (or leave small pieces for extra aroma).
5. Finish with lime
Remove the pot from heat and stir in the lime juice. Adjust seasoning with additional fish sauce or 1/4–1/2 tsp salt if needed. For MILD spice level, omit or finely mince the optional bird's eye chilies; include only a very small amount (up to 1/4 tsp) if you want a hint of heat.
Vegetables & Protein
6. Prepare vegetables and protein
While the broth simmers, slice the tomatoes into wedges, clean and slice mushrooms, thinly slice the white onion, and slice green onions on the bias. If using chicken, thinly slice into bite-sized pieces and pat dry.
7. Cook protein (if using)
Bring the infused broth back to a gentle simmer. Add the thinly sliced chicken in a single layer and poach for 3–4 minutes, stirring gently, until just cooked through (internal temperature 165°F / 74°C). Remove cooked chicken to a bowl and keep warm.
8. Simmer vegetables
Add the sliced mushrooms and white onion to the simmering broth and cook for 3–4 minutes until mushrooms are tender but still slightly firm. Add tomato wedges and simmer for 1–2 minutes just to warm through: tomatoes should be softened but not falling apart. If you removed the cooked chicken, return it to the pot now to rewarm gently.
Finishing & Garnish
9. Adjust final seasoning
Taste the soup and adjust salt, lime juice, or fish sauce to achieve a balanced mild tangy-salty-sweet profile. Add up to 1/4 tsp freshly ground black pepper. If you want a touch more heat while keeping it mild, stir in a pinch (less than 1/8 tsp) of finely minced chili or a few drops of mild chili oil.
10. Serve
Ladle the Tom Qha into warm bowls. Distribute green onions and chopped cilantro on top as garnish. Serve immediately with lime wedges on the side.
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