Authentic Thai Tom Kha Soup Recipe (Chicken & Vegan Options)

If you love Thai food, Tom Kha (Thai Coconut Milk Soup) is an absolute must-try. Famous for its rich, creamy, and aromatic coconut broth, this soup is perfectly balanced with the distinct citrusy and earthy flavors of galangal (Kha) and lemongrass.

Whether you crave the traditional Tom Kha Kai (Chicken) or a comforting plant-based Tom Kha Tofu, this recipe will bring the authentic taste of Thailand right into your kitchen.

Ingredients (Serves 1)

Choose Your Protein:

• 60 g Sliced chicken

• OR 100 g Firm tofu (cubed) for the Vegan/Vegetarian option

The Coconut Soup Base:

• For Chicken: 1 cup mixed coconut milk (1/2 coconut milk + water or stock)

• For Vegan: 150 ml Coconut milk + 100 ml Vegetable broth or water

Essential Thai Herbs:

• 1 Lemongrass stalk (lightly crushed or cut into 1/2-inch pieces)

• 3-5 slices Galangal

• 2-3 Kaffir lime leaves (stem removed)

• 1 piece Shallot (smashed) – specifically for the vegan version

Vegetables:

• 40-50 g Mushrooms (straw mushrooms or shiitake)

• 40 g Onion

• 20 g Tomato – for the chicken version

• 1-4 fresh Chili peppers (lightly crushed)

Seasoning for Chicken Version (Tom Kha Kai):

• 1 tbsp Fish sauce

• 1 tsp Sugar

• 1 tbsp Lime juice

Seasoning for Vegan/Vegetarian Version:

• 1/2 tbsp Light soy sauce or mushroom sauce

• 1/2 tsp Salt

• 1 tsp Sugar (optional)

• 1 tbsp Lime juice

Garnishes:

• 1 tbsp Coriander or cilantro (chopped)

• 1 tbsp Spring onion (chopped)

Step-by-Step Instructions

Since working with coconut milk requires different techniques depending on the ingredients, here are the exact methods for both versions.

🍲 Method 1: Tom Kha Kai (Chicken Coconut Milk Soup)

1. Heat the coconut mixture: Pour the mixed coconut milk into a pot and heat over a medium flame.

2. Add herbs and chicken: Add galangal and lemongrass. Once it begins to simmer, add the sliced chicken and cook until the chicken turns white.

3. Add vegetables: Stir in the onion, mushrooms, tomato, and chili peppers. Continue simmering.

4. Season the soup: Add sugar and fish sauce. Let the soup boil gently for about 2 minutes.

5. Finish and serve: Turn off the heat. Add kaffir lime leaves, lime juice, coriander, and spring onion. Taste and adjust seasoning as needed before serving.

🌱 Method 2: Tom Kha Tofu (Vegan/Vegetarian Version)

1. Infuse the broth: In a pot, bring the vegetable broth to a simmer. Add lemongrass, galangal, kaffir lime leaves, and smashed shallot. Let it simmer for about 3 minutes to release the aroma.

2. Cook mushrooms: Add the mushrooms and cook until softened.

3. Add coconut milk: Pour in the coconut milk and keep the heat at medium-low to prevent curdling.

4. Season: Season the soup with salt, soy sauce (or mushroom sauce), and a touch of sugar.

5. Add tofu: Add the cubed tofu and let it gently simmer for another 1-2 minutes.

6. Finish and serve: Turn off the heat, then add lime juice and crushed chilies. Garnish with coriander or cilantro before serving.

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