This Easy Thai Coconut Soup Recipe, also known as Tom Kha Gai, is sweet, savory, and filling! Made with a creamy coconut milk broth, fresh veggies, and warm seasonings, it’s a light, nutritious soup full of flavor.
We Love Thai Coconut Soup!
Ever wondered what makes a good Thai Coconut Soup? Thai coconut soup, also known as tom kha kai, is a creamy Thai soup made with a creamy broth and coconut milk base. Made with fresh aromatics, veggies, and warm seasonings, it features an explosion of tastes and textures unlike anything else!
Bonus Nutrient Tip: Thai coconut soup typically contains a variety of nutrient-dense ingredients such as coconut milk (rich in healthy fats), vegetables (providing vitamins, minerals, and fiber), and optional protein sources like chicken, shrimp, or tofu.
What is the Difference Between Tom Yum and Tom Kha?
Tom Yum soup is spicier and has a clear broth whereas Tom Kha is creamy and sweeter with a velvety texture thanks to the use of coconut milk. Both soups can be made with a variety of proteins. However, tom yum usually contains shrimp while tom kha contains chicken.
So there you have it, Tom Yum brings the heat and the tang, while Tom Kha offers up creamy coconut bliss. Time to grab a spoon and dig in!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Oil – Use a neutral flavored oil such as avocado oil or light olive oil.
- Aromatics – Fresh ginger, garlic, and lemongrass stalks add a bright, zingy flavor to the soup. Find these in the produce section of your local grocery store!
Ingredient Swap: If you can’t find fresh lemongrass, feel free to substitute lemongrass paste instead.
- Asian Chili Paste – Adds a touch of heat. Adjust the amount used to suit your preferences.
- Curry Powder – Enhances the savory, tangy flavor.
Note: The type of chili paste and curry powder makes a difference in the flavor and spiciness of the soup. Use any kind you like best, and adjust the amount included to your liking. We used a mild curry powder because our chili paste was hot. However, you can also find hot curry powder such as Hot Madras Curry Powder if you prefer extra heat!
- Broth – Use organic broth, vegetable broth/stock, or chicken broth for the liquid base of the soup.
- Fish Sauce – This adds a touch of salty flavor. Feel free to substitute gluten-free soy sauce if preferred.
- Raw Sugar – This cuts some of the spice and savoriness, creating a well-rounded flavor.
- Coconut Milk – Use regular full fat or light canned coconut milk to add a sweet taste and create a creamy consistency.
- Mushroom Caps – Use white mushroom caps, and slice them into pieces.
- Lime Zest – Adds a vibrant note of citrus.
Note: Feel free to add cooked shrimp, shredded chicken, cooked chicken thighs, tempeh, or tofu to add protein and make this dish to make it even more filling!
How to Make This Easy Coconut Milk Soup Recipe
- Sauté. Heat the oil in a large soup pot over medium heat. Then, add the ginger, garlic, chili pasta, lemongrass, and curry powder. Cook, stirring frequently, until fragrant.
- Simmer. Stir in the broth, sugar, and fish sauce, not letting the ingredients boil. Then, reduce the heat to low, and simmer.
- Add the remaining ingredients. Mix in the coconut milk until the soup is creamy. Add the mushrooms and lime zest. Cook on low or medium-low heat until the vegetables are soft.
- Serve. Stir in the fresh lime juice. Then, spoon the soup into bowls, add your garnishes of choice, and enjoy!
Topping Ideas
We love to load our Thai coconut soup up with all the best toppings! Some of our favorite options include:
- Chopped Scallions (Green Onions)
- Cilantro
- Lime Juice
- Thai Bird’s Eye Red Peppers
- Lime Wedges
- Thai Basil
How to Store and Reheat
Store leftover soup in an airtight container in the fridge for up to three days. Reheat it in the microwave or on the stove over medium heat.
Can I Freeze Thai Coconut Soup?
We don’t recommend freezing this soup! The coconut milk will likely separate and become chunky once thawed.
More of Our Favorite
More Gluten-Free Soup Recipes
Thai Coconut Soup Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Make this easy Thai coconut soup with lemongrass, ginger, chili paste, and coconut milk for a sweet, savory, creamy soup full of flavor and nutrients!
Ingredients
Aromatics/Broth
- 1 Tablespoon light olive oil or avocado oil
- 1 Tablespoon freshly grated ginger
- 2 teaspoon minced garlic
- 1 Tablespoon asian chili paste, adjust to spice preference (see notes)
- 1 stalk fresh lemongrass, peeled and cut into 1 inch pieces
- 2–3 teaspoons curry powder (see notes)
- 4 cups organic broth or vegetable stock
- 2 Tablespoons fish sauce or gluten free soy sauce
- 1 Tablespoon raw sugar
SoupÂ
- 15–ounce (2 cups) canned regular or light coconut milk
- 8 ounces white mushroom caps, sliced
- 2 teaspoons lime zest (1 lime)
- Fresh lime juice
For Serving
- Chopped scallions (green portion)
- Fresh torn cilantro
- 2 red Thai peppers (seeds in or removed), sliced for garnishing
- Optional add-ins: cooked shrimp, chicken, tofu, etc.
Instructions
- Heat oil in a large pot over medium heat on the stovetop. Add ginger, garlic, chili paste, lemongrass, and curry powder. Cook, stirring often, for 1-2 minutes or until very fragrant.
- Stir in the broth, fish sauce, and sugar then reduce the heat to low and simmer for 10 to 15 minutes. Optional but could take away flavor – strain ginger/lemongrass from the broth.Â
- Pour in the coconut milk and stir until creamy. Add the mushrooms and lime zest. Continue to cook on low to medium-low heat until mushrooms are cooked through and soft or about 5 to 8 minutes. If using, the optional protein options can be added with the mushrooms.
- Stir in the lime juice;Â garnish with chopped scallions, cilantro and sliced red Thai pepper, if desired.
- Store cooled soup in the fridge for up to 4 days.
Notes
Substitute Tips – 1 ½ Tablespoons lemongrass paste may be substituted for the fresh lemongrass.
Flavor Tips – The type of chili paste and curry powder makes a difference in taste/spiciness so adjust to your liking. I use a mild curry powder because my chili paste is hot, but you can also find hot curry powder such as Hot Madras Curry Powder.Â
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: soup
- Method: stove top
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 7.9 g
- Sodium: 480.1 mg
- Fat: 13.3 g
- Saturated Fat: 8 g
- Carbohydrates: 12.4 g
- Fiber: 1.3 g
- Protein: 7.4 g
- Cholesterol: 0 mg
CPHunt
Really liked this! I added shrimp and I upped this heat with extra ginger root and chili sauce. Would probably be excellent on rice or cauli- rice next time. Thanks for the recipe.
Lindsay Cotter
nice! love the extra ginger
Lindsay Cotter
I’m sorry to hear that. What type of peppers did you use? The newer version of this (with chicken) is here. I highly recommend it! If you still have lemongrass https://www.cottercrunch.com/thai-soup/
Nicole
If I forgot the ginger at the store, is the recipe not going to taste good?
Lindsay Cotter
Do you have any ground ginger?
Christi
What are your thoughts on freezing this soup? Looks amazing but I would be the only one in the house eating it and I love to freeze soups for ready made meals!
starjack io
Absolutely delicious!
Lindsay Cotter
Yaaayyy!So glad to hear that!
Sha
I love this! Added mushrooms and chicken and was amazing
Lindsay Cotter
You added mushrooms?? You genius. Well played. Glad it turned out well! 🙂
Rebecca Weekes
Can I use savoy cabbage?
Lindsay Cotter
you mean purple cabbage?
Empanadilla
Delicious and so simple!
Lindsay Cotter
Agreed? and thank you!
Anne
I’ve just made this with the addition of broccoli, mushrooms and spring onions. Input an extra teaspoon of chilli paste in, and used lemon grass chilli paste. I must say the flavours are amazing. I’m hoping hubby likes it.m
Lindsay Cotter
Mmm I love those additions. I bet it hit the spot! And I hope your hubby liked it too:)
Anne
He thought it was delicious, and plenty left over for tea tonight.
Lindsay Cotter
Love it! So glad Anne!
CatieFranc
I plan to make this right now, it looks like a good healthy soup on a chilly day. I have some extra kaffir lime leaves – do you think I could add these in too? Thank you for the recipe!
Lindsay Cotter
sent you an email! hope it worked. Love the lime leaves!
Devyb
This looks amazing. My belly has been off since the em holidays. Can’t wait to dig into this.
Lindsay Cotter
Thank you! The holidays are always a little bit hard on my system as well-hope this helps. Enjoy! 🙂
David
Thank you for this, as I love this soup, made it numerous times now. Love having it for Brekky! David (UK)
Lindsay Cotter
Wonderful!! THanks for letting me know David.
slither io
Vegetable soup looks delicious and attractive, thank you for sharing the recipe
National Ice Cream Day
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Thanks for sharing.
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Gaby Dalkin
That color though!!!
Lindsay Cotter
right? 😉 I do like yellow
Katie
Very good. But the soup turned purple when I added the cabbage. Not as appetaling as your photo but yummy. Added some shrimp for extra protein katie
Lindsay Cotter
Oh really? Did you use purple cabbage? I used green but purple or red totally work! Glad you liked it though.
Daisy
I love soup so much! YOur coconut milk recipe looks very tasty! I will try at home!
David Thomson
This has become my breakfast wake-me-up soup!! Love it, great flavours.
p.s. Love the site too, though I don’t think my printer does!
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I was very impressed by this post, this site has always been pleasant news. Thank you very much for such an interesting post
Jennifer Farley
That is one beautiful soup!
Meghan@CleanEatsFastFeets
Retest or not, I want to skinny dip in the bowl of amazingness.
Did I mention I’m freezing right now too? The first time since I was pregnant with Ave; maybe this means my hormones are finally regulating. Fingers crossed; now pass me a spoon please.
Cotter Crunch
I’ll warm ya up! wink wink. 😉
Natasha Minocha
This soup looks so comforting and cozy! Love coconut milk, makes everything so creamy and delish!
Cotter Crunch
Doesn’t it? So good that coconut milk!
Natasha @ Salt & Lavender
Love cabbage soup and Thai flavors… so I am like 99.9% sure I’d love this soup!
Alice @ Hip Foodie Mom
Seriously looks SO amazing!
Cotter Crunch
Thanks friend!
Jennifer @ Show Me the Yummy
You had me at Thai coconut milk 🙂
Matt Robinson
Love the spicy kick in this!
Megan @ Skinny Fitalicious
Such a pretty soup! I have so many old recipes that need updating. I feel like I’ll never get there. LOL
Cassie Autumn Tran
Oh my, this Thai coconut soup looks wonderful! I love how packed with nutritious herbs and spices it is, plus you can customize it any way you wish!
Lea
I can’t wait to try this. It looks delicious!
Mary Ann | The Beach House Kitchen
I bet this packs a punch of flavor! Looks delish Lindsay!
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Find your recipe here! 🙂
Cotter Crunch
thanks!
Joann
This was absolutely delicious! So much flavor!
Stephanie
Does this recipe double well, or freeze well? Looking for something different for a soup swap! Looks so good, I will try it soon!
Cotter Crunch
I think it freeze quite well. Just have to mix the coconut milk up again once thawed. Easy! Doubling works as well but I would adjust the lemon grass and other spices to your liking once double. Just taste it and continue to add bit by bit. Does that make sense?
Two City vegans
YUM. This looks divine. I think I am going to make it today. 🙂
Cotter Crunch
keep me posted! it;s my fav!
Ksenia @ At the Immigrant's Table
This is a great recipe. I love everything about it – it’s affordable but clearly flavourful, it feels authentic, and it’s bright… Great work. I featured it in my round-up of vegetarian paleo dishes this week (http://immigrantstable.com/2015/01/09/best-vegetarian-paleo-recipes), so thanks for sharing!!
LCCotter
Great! thanks for the link Ksenia!
paleobrownies
Nice recipe ! I will surely try this at home.
Ari @ Ari's Menu
Girrrrl! Your photography has improved SO much!!! This sounds amazing and it looks GORGEOUS!
LCCotter
you are kind. Thank you! I’m really working on it for healthy bites, sizzlefish, etc.
Brandi
I love soup! There’s just something about it. I love that you added cabbage…..I love that stuff. Growing up my mom made cabbage soup :). Great memories 😉
Abby @ BackAtSquareZero
I LOVE coconut and curry flavors lately. Awesome.
jobo
I LOVE SOUP!!! and coconut flavor is my latest obsession for everything! this sounds delish. I love adding basil to soup…simple but so tasty.
Kirtley @ The Gist of Fit
WOw we loooove thai food!I want to try that out!!
LCCotter
let me know if you do!
Katie @ Daily Cup of Kate
Oh yum, this soup is calling my name! Bonus that its not hard to make 😉
LCCotter
for sure! let me know if you try it Katie!
Sarah Jane @ TheFitCookie
I had never been a huge soup person, but I do love Thai coconut soups! This one looks sooo good. I love your photography too! I am working on mine – it’s taking some time for me to get it down but I think I’m getting the hang of it 😉
Jody - Fit at 56
So much great gut info AND a delish recipe!! You are all over the cooking lately & doing a great job!!!!!
Katie
Oh yum this looks delicious… wish you were my neighbor & I could pay you to be my personal chef 😉
Sarah Pie
And my list of cotter creations to make grows longer! Seriously though tis the season for soup and a bowl of this sounds incredible.
Debbie @ Live from La Quinta
Yum! Veggie broth and it’s vegan. It looks absolutely beautiful.
Arman @ thebigmansworld
You know I am making this- Although adding shrimp AND chicken is non negotiable..and fresh chilli 😉
Meghan@CleanEatsFastFeets
I’m a souper star. Thought you’d appreciate that.
I adore the flavors in here and also happen to have a cabbage or two in my fridge right now. I could pretty much live off soup this time of year. True story: I’m actually reheating some of Saturday night’s Minestrone Soup for dinner tonight, along with a butternut squash drop biscuit. Mmm, can we somehow make those good for gut health too?!
katie
I don’t know how you do it but this looks amazing.
Kim K.
thai thai thai! yummy yummy yummy!!!!! i love all thai things especially coconut. need this in my belly this winter!
Katie
I love all these flavors!
When I’m feeling bad (GI bad, that is) I make this soup that I learned about when things were REALLY bad for me. I steam equal parts spinach, green beans, zucchini, and parsley and then puree with the steaming water. You only need a pinch of salt and it is truly delicious!
LCCotter
that sounds amazing! i need to try that next. thanks! how are you by the way?
She Rocks Fitness
HAHAH all about soups and smoothies these days…Although I’ve backed off on the soup a little bit, cause it’s so darn warm here in Houston…Got the AC on today! Sheesh….
Mattie
I love anything thai. This looks light and refreshing!
LCCotter
me too! spicy and refreshing
Bailey K.
Oh, wow. Thai coconut soups are my favorite. I’ve made several versions but I’ll have to try this one! Yummy!!
LCCotter
let me know if you do!
Sarah
Oh I want it NOW! Excuse my directness but it looks so good, it is cold and rainy out, and my tummy is hungry! 😉
Yaitza
I have never tried Nona Lim products, sounds like I should though! The soup looks delightful, thanks for sharing ;o)
Alysia @ Slim Sanity
I don’t think I’ve ever had cabbage in a soup! I’d probably also add chicken to this. I add chicken to everything haha
Kim
This looks tasty – I’m all about soup these days!! (people don’t like cilantro???? just kidding – I know it is a love or hate type thing)
LCCotter
i know, shocking. I love cilantro! haha
Heather Blackmon
I need to find that bone broth, been wanting to see how that helps my tummy but no way am I going to make it myself. 🙂 This soup sounds delicious too!! This is soup time for me, I crave it!!
LCCotter
check whole foods! i found several there too!
AmyC
My husband would love this soup!
LCCotter
it’s husband approved here too!
Lucie@FitSwissChick
This looks soooo good!! I absolutely LOVE coconut milk. I love to make it in a soup with lemongrass! Like Tom Ka Gai.
Laura @ Mommy Run Fast
I LOVE soup – especially this time of year. Sounds fabulous, as always!
Ruthie@She'sWickedHealthy
Yum! I actually don’t make soup often but this looks great! Love the flavor combo!
Marcia
Love me some Thai and the Caveman is a cabbage fiend! Need to make!
LCCotter
your caveman and my kiwi would get along! haha
misszippy
Sounds fabulous! And thanks for the tip on the broth–I’d never heard of it. We have a couple of great Asian markets nearby so I might see if I can find it there.
Lisa @ RunWiki
You’re killing me. You must be a mind reader– I’ve been craving an Asian inspired soup! This is making my mouth water!
Renee @ Bendiful Blog
Yummm that even looks good to me and I don’t like coconut. I feel like I need to get over my distaste for it though so many paleo recipes have it. What’s a girl to do?
LCCotter
you can sub out the coconut milk for vegetable broth or even a little cream! I would use 1/2 cup cream and then the rest broth to make up for the coconut. NO prob!
Jennifer FIsher
yum . . . love me some of that soup!
Deborah @ Confessions of a Mother Runner
Yum! That looks great. Already pinned. I’ve never seen those broths before-are they vegetarian?? Thanks for linking up with us this week. We plan to do soups and stews in January so hope to see more of your recipes.
LCCotter
a few of them are. and a few have chicken stock in them. SOOOOOO GOOD! you must try!
Amanda @ .running with spoons.
I really need to start eating more soups. I’ve been drinking up smoothies like a madwoman lately because of how easy they are on my stomach, but sometimes they make me a little chilly 😛 Soup would be the perfect solution… and coconut milk is basically liquid gold <3
LCCotter
i don’t know how you do it. I would freeze! LOL!
Heather (Where's the Beach)
Jason was just talking about making a soup like this when we were at the grocery store yesterday.
Laura @ Sprint 2 the Table
OMG this looks so good! I’m making ramen this week. Close-ish? Come over and do an Asian soup swap with me.
Linda @ TheFitty
Always love me some good homemade paleo soup. Thanks for sharing this recipe. im always a little daunted to use coconut milk in soups because I’m not sure how it will turn out. 🙂
Dietitian Jess
Coconut tastes so good savory and sweet- I need to try more recipes like this with it savory!!
Erin @ The Almond Eater
Gahhh I love coconut milk and I love soup–match made in heaven!
SuzLyfe (@suzlyfe)
This reminds me of Tom Kha Gai, which I usually can’t order in restaurants because I don’t know exactly what they are using, but which I think is just a delicious soup. And as someone with a digestive illness, I can tell you–stress plays a HUGE role in gut health, and gut health plays a HUGE role in stress!
Megan @ Skinny Fitalicious
I love Thai foods and haven’t tried making my own yet. Sriracha is never optional.
Angela @ Eat Spin Run Repeat
Girl, you had me at Thai! Sounds absolutely divine. Might even add a little fish to this soup (and you know it would be Sizzlefish if I lived in the US!)
Brittany @ Delights and Delectables
i love me some thai curry…. LOVE, LOVE, LOVE
Maryea {happy healthy mama}
P.S. I just took the plunge and ordered some gelatin. Thanks for the recommendation.
LCCotter
yay! which kind?
Maryea {happy healthy mama}
The kind that you linked to. Great Lakes? In the red tin.
Maryea {happy healthy mama}
Yum! I love the combination of flavors here. I totally agree that soups are a great way to pack in a ton of nutrition.
Tina Muir
I made a thai soup the other day too! It was delicious, and this sounds like it would be great. Love the addition of cabbage, I would never have thought of combining those, but yes, great for your gut!
Michele @ paleorunningmomma
This looks like the prettiest soup I’ve ever seen in your photos! Really creative and delicious looking recipe too, yum!