Back
🥥
ThaiNon-veg

Tom Kha Soup

Silky coconut soup with galangal, lime and mushrooms.

25 min3 servesmedium

Tom Kha Soup is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 25 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 25 minutes of active cooking. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are coconut milk, mushroom and galangal. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per servingestimated

176

kcal

15g

Protein

11g

Carbs

8g

Fat

veg-optionsoupcomfort

Ingredients

  • coconut milk400 ml
  • mushroom200 g
  • galangal1 thumb
  • lemongrass2 stalks
  • lime1
  • fish sauce2 tbsp
  • thai chili2
  • cilantro2 tbsp

Method

  1. 1
    Step 1 ~6 min

    Simmer coconut milk with bruised lemongrass and sliced galangal for 10 minutes.

  2. 2
    Step 2 ~6 min

    Add mushrooms and crushed chili, simmer 5 minutes.

  3. 3
    Step 3 ~6 min

    Off heat, season with fish sauce and lime juice.

  4. 4
    Step 4 ~6 min

    Finish with cilantro.

Per-step times are approximate and based on the total cook time of 25 minutes.

Pro tips & common mistakes

  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Thai recipes or search all recipes.

Frequently asked questions

How long does Tom Kha Soup take to cook?
From prep to plate, Tom Kha Soup takes about 25 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Tom Kha Soup vegetarian?
No — this version contains non-vegetarian ingredients (coconut milk, mushroom, galangal). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Tom Kha Soup?
The headline ingredients are coconut milk, mushroom, galangal. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Tom Kha Soup?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Tom Kha Soup?
Tom Kha Soup pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.