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IngredientsMethod

Soup

Tom Kha Kung

A steaming bowl of tom kha kung soup with plump pink shrimp, sliced mushrooms, and fresh cilantro leaves floating in a creamy coconut broth, garnished with lime wedges and red chili slices.
Prep
15 mins
Cook
15 mins
Servings
4
ThaiEasyDinnerLunchDairy FreeGluten Free

About this dish

Tom kha kung is a beloved Thai soup that wraps you in a warm, creamy embrace with its fragrant coconut milk broth. Originating from central Thailand, this dish balances sweet, sour, salty, and spicy notes in a way that feels like a gentle hug for your taste buds.

The tender shrimp and aromatic herbs create a comforting bowl that's perfect for any season, bringing a taste of Thai hospitality right to your kitchen.

Ingredients

UK and US measurements are both included for every recipe.

large shrimp, peeled and deveined

protein

400 g

Imperial measurement: 14 oz

coconut milk

liquid

400 ml

Imperial measurement: 13.5 fl oz

chicken or vegetable broth

liquid

500 ml

Imperial measurement: 2 cups

galangal, sliced

spice

3 slices

lemongrass stalk, bruised and cut into 2-inch pieces

herb

1 stalk

kaffir lime leaves, torn

herb

4 leaves

mushrooms, sliced

vegetable

150 g

Imperial measurement: 5 oz

fish sauce

seasoning

2 tbsp

lime juice

fruit

2 tbsp

Thai chili peppers, sliced (adjust to taste)

vegetable

2 peppers

cilantro leaves, for garnish

herb

handful

Method

1

Prepare the broth base

5 mins

In a medium pot, combine coconut milk, broth, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat and let it cook for 5 minutes to infuse the flavors.

2

Add mushrooms

3 mins

Add the sliced mushrooms to the pot and simmer for another 3 minutes until they begin to soften.

3

Cook the shrimp

3 mins

Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook them.

4

Season the soup

1 mins

Remove the pot from heat. Stir in fish sauce and lime juice, adjusting to taste for the perfect balance of salty and sour.

5

Add heat and garnish

1 mins

If using, add sliced chili peppers for spice. Ladle the soup into bowls and garnish with fresh cilantro leaves.

6

Serve immediately

0 mins

Serve hot with steamed jasmine rice on the side for a complete meal, allowing the fragrant steam to envelop you as you enjoy.

Equipment

  • medium pot
  • knife
  • cutting board
  • measuring spoons
  • ladle

Nutrition facts

360 kcal
Calories
22 g
Protein
8 g
Carbohydrates
18 g
Fat
2 g
Fiber
850 mg
Sodium

Tips

  • For a richer flavor, you can use homemade broth instead of store-bought. Galangal can be found in Asian grocery stores, if unavailable, ginger makes a decent substitute but will alter the traditional taste slightly. Adjust the spiciness by adding more or fewer chili peppers based on your preference. This soup tastes best fresh, but you can store leftovers in the refrigerator for up to 2 days—reheat gently to avoid curdling the coconut milk.

Serving suggestions

  • Serve with steamed jasmine rice to soak up the flavorful broth. Pair with a crisp Thai salad like som tam for a refreshing contrast. Enjoy as a light meal on its own or as part of a larger Thai feast with other dishes like pad thai or green curry.
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Rate this recipe

5 out of 5 from 10 ratings

Mali Srisuk

Recipe by

Mali Srisuk

Specialises in Thai cuisine

Mali Boonmee makes mango sticky rice with coconut cream and a pinch of salt. She is a sweet summer child.

Describe yourself in three words: Sweet, sticky, mango-y.