Coconut Soup (tom Kha Soup) Recipe

Name: Thai Elephant Restaurants Coconut Soup (Tom Kha Soup) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups unsweetened canned coconut milk; 2 cups low-sodium chicken or vegetable stock; 2 oz galangal (or fresh ginger if unavailable), sliced 1/8" thick; 2 stalks lemongrass stalks, trimmed and bruised; 4 leaves kaffir lime leaves, torn; 2 pcs Thai bird's eye chilies, smashed (adjust); 2 tbs fish sauce; 1 tsp white or light brown sugar; 3 tbs fresh lime juice; 2 cups fresh mushrooms, sliced (shiitake, cremini or button); 1 cup carrot, peeled and thinly sliced on bias; 1 cup napa or green cabbage, thinly sliced; 3 pcs scallions (green onions), thinly sliced; 1 cup cilantro leaves, chopped; 2 cups optional protein: cooked shredded chicken or tofu, bite-sized; 0.5 tsp salt (optional); 0.25 tsp freshly ground black pepper; 2 pcs lime wedges (for serving)

Inspired by Thai Elephant Restaurant

Time30m

Serves4

Coconut milk, Thai herbs, lime, mushrooms, carrots, cabbages, scallions and cilantro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth & Aromatics

4 cups unsweetened canned coconut milk

2 cups low-sodium chicken or vegetable stock

2 oz galangal (or fresh ginger if unavailable), sliced 1/8" thick

2 stalks lemongrass stalks, trimmed and bruised

4 leaves kaffir lime leaves, torn

2 pcs Thai bird's eye chilies, smashed (adjust)

2 tbs Fish sauce

1 tsp white or light brown sugar

3 tbs Fresh lime juice

Vegetables & Add-ins

2 cups fresh mushrooms, sliced (shiitake, cremini or button)

1 cup carrot, peeled and thinly sliced on bias

1 cup napa or green cabbage, thinly sliced

3 pcs scallions (green onions), thinly sliced

1 cup cilantro leaves, chopped

2 cups optional protein: cooked shredded chicken or tofu, bite-sized

Finishing & Garnish

1/2 tsp salt (optional)

1/4 tsp freshly ground black pepper

2 pcs Lime wedges (for serving)

Method

Prepare Aromatics

Prep aromatics

Peel and slice the galangal into 1/8" rounds. Trim the lemongrass, remove tough outer layers, then bruise the stalks by splitting and pressing the flat side of a knife to release oils. Tear the kaffir lime leaves into a few pieces so they release more aroma. Smash the bird's eye chilies lightly with the back of a knife; leave seeds in for more heat or remove for milder soup.

Make the Broth

In a medium-large saucepan, combine coconut milk and chicken or vegetable stock over medium heat. Stir gently to combine and avoid splitting the coconut milk. Add the sliced galangal, bruised lemongrass stalks, torn kaffir lime leaves and smashed chilies. Bring to a gentle simmer — do not boil vigorously — and simmer uncovered for 8–10 minutes to infuse the flavors.

After 8–10 minutes, taste the broth. Remove and discard the galangal slices and lemongrass stalks (they're too fibrous to eat). Keep the torn lime leaves if you prefer or remove them for a cleaner broth.

Add Vegetables & Protein

Add the sliced mushrooms, carrot slices and shredded cabbage to the simmering broth. If using pre-cooked protein (chicken or tofu), add it now to warm through. Simmer gently for 4–6 minutes, until vegetables are tender-crisp and mushrooms have softened.

Season & Finish

Lower heat to very low. Stir in fish sauce and sugar, then add fresh lime juice a tablespoon at a time, tasting as you go until you reach a bright, balanced sweet-salty-sour flavor. Adjust with up to another 1 tablespoon fish sauce or 1 teaspoon sugar if needed.

Season with salt and freshly ground black pepper to taste. If you prefer more heat, finely slice an extra chili and add now or stir in a small pinch of chili flakes.

Serve & Garnish

Ladle the soup into bowls, making sure each portion gets mushrooms, carrots and protein. Sprinkle sliced scallions and chopped cilantro over each bowl. Serve with lime wedges on the side for extra brightness.

Consume hot. Leftover soup keeps in the refrigerator for up to 3 days; reheat gently over low heat (avoid rapid boiling to prevent coconut milk separation).