The flavors of Southeast Asia come alive with this popular Tom Kha coconut soup from Thailand. It is one of our families’ favorite dishes and is made quite often in our homes. The fragrant aroma will fill the kitchen and take your senses on a worldwide journey across the oceans to a faraway land. It looks complicated but can be made and served in about 10 minutes. Watch the video to see how basically, once you have all the ingredients, you throw everything into a pot and simmer.


½ TBSP Coconut Oil

Vegetable or Chicken Stock

Red Curry Paste

Unsweetened Coconut Milk

2-3 cloves (or more) Garlic – diced

2 TBSP Ginger – diced

1 ½ TBSP Lemongrass Paste or finely chopped lemongrass

Tamari or Soy

Liquid Sweetener (of your choice)

Protein of your choice (Tofu, chicken, shrimp, fish, pork)

8 oz Mushrooms

Lime Juice

Green Onions


Cooking Notes:

  1. We used tofu for our protein this time, so if using tofu, be sure to press the excess water out. Do so by using a tofu press or put a glass baking dish over the tofu with something heavy on top to press the liquid out.
  2. If using shrimp, you do not need to cook them first, as shrimp usually cooks quickly and will become fully cooked when simmering in the soup.
  3. If using pork, chicken or beef, it is best to cook it first. If you choose to use raw protein, be sure to simmer long enough until fully cooked. Use a meat thermometer to check the internal temperature of your meat before eating.


Heat ½ TBSP Coconut Oil in a large 6 qt. pot, like this one. Then add 2 TBSP diced ginger and 2-3 cloves of diced garlic. Add 1 ½ TBSP Lemongrass paste (or fresh lemongrass) and then sautee for 1-2 minutes until fragrant.

Add 2 ½ TBSP Red Curry paste and 6 Cups of Vegetable or Chicken stock. Next, add 3 TBSP Tamari or Soy Sauce and 1 TBSP liquid sweetener.

Bring everything to a boil, then reduce heat and simmer for about 15 minutes for the flavors to blend together.

Dice your protein into bite sized cubes and add to the broth along with 8 ounces of mushrooms.

Then add 28 ounces of Coconut Milk and stir, still simmering for about 5 minutes until the mushrooms are to your desired tenderness.

Turn off heat, stir in the lime juice and taste for seasoning (add salt and pepper if needed).

Serve hot in a bowl – garnished with cilantro and green onions.

This easy Tom Kha Coconut Soup is super simple and super delicious. ENJOY!