Authentic Thai Coconut Soup Recipe – Thailand Special
This authentic Thai coconut soup (Tom Kha Gai) is a flavorful and creamy delight that’s surprisingly easy to make at home. With ingredients like galangal, lemongrass, kaffir lime leaves, shiitake mushrooms—and your choice of shrimp or a satisfying vegetarian option—this recipe delivers rich Thai flavors in just 40 minutes of prep and cooking time. Whether you’re craving traditional comfort or a fresh twist on Thai classics, this soup brings warmth, depth, and aromatic spice to any table
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Authentic Thai Coconut Soup Ingredients :
- 1 pound medium shrimp – peeled and deveined
- 2 (13.5 ounce) cans canned coconut milk
- 2 cups water
- 1 (1 inch) piece galangal, thinly sliced
- 4 stalks lemon grass, bruised and chopped
- 10 makrut lime leaves, torn in half
- 1 pound shiitake mushrooms, sliced
- ¼ cup lime juice
- 3 tablespoons fish sauce
- ¼ cup brown sugar
- 1 teaspoon curry powder
- 1 tablespoon green onion, thinly sliced
- 1 teaspoon dried red pepper flakes
How to Make Authentic Thai Coconut Soup Recipe :
Bring a pot of water to a boil. Cook the shrimp until they are just done, approximately 1 minute. Drain the shrimp and set them aside.
In a large saucepan, combine coconut milk and 2 cups of water. Bring to a simmer. Add galangal, lemongrass, and lime leaves. Let the mixture simmer for about 10 minutes to infuse the flavors.
To serve, reheat the shrimp in the soup and ladle the soup into serving bowls. Garnish with green onions and red pepper flakes as desired.
Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining pastry so that it overhangs the pie by about 1/2 inch. Cut the pastry into eight 1-inch strips.
Recipe Notes:
Feel free to adjust the coconut milk ratio—for a lighter soup, swap half the coconut milk for water or broth; for extra creaminess, use full-fat coconut milk.
This soup is excellent as a make-ahead meal: refrigerate for up to 3 days. Reheat gently, stirring to reincorporate any separated coconut milk.
Galangal can be substitued with ginger if unavailable, though it will slightly alter the flavor profile.
To tailor spice, adjust the amount of red pepper flakes or omit entirely for a milder taste.
