Thai Tom Yum Soup With Coconut Milk (Tom Kha)

Tom Yum Soup with Coconut Milk

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
393 Calories
20g Fat
43g Carbs
19g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 393
% Daily Value*
Total Fat 20g 26%
Saturated Fat 17g 86%
Cholesterol 19mg 6%
Sodium 2309mg 100%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 23%
Protein 19g
Calcium 239mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this delicious version of Thai tom yum soup made with coconut milk (tom kha). The coconut milk gives it a little more thickness and flavor while still keeping it healthy. It's an easy recipe and quick to cook up but tastes like it is Thai restaurant-quality.

"This soup takes very little effort or time but is packed with flavor. The broth is perfectly salty, tangy, fragrant, and full of umami. It's easy to adjust this recipe to suit your tastes, adding more or less chile, lime, and so forth, and you can use your choice of vegetables and protein." —Laurel Randolph

Tom Yum Soup Tester Image
A Note From Our Recipe Tester


  • 4 cups low sodium chicken stock
  • 1 stalk lemongrass (minced)
  • 3 makrut lime leaves or 1 teaspoon grated lime zest
  • 3 to 4 cloves garlic (minced)
  • 1 to 2 red chiles (finely sliced, or substitute 1/2 to 3/4 teaspoon dried crushed chile)
  • 1 1/2 cups shiitake mushrooms (fresh, sliced)
  • 12 medium raw shrimp (shells removed)
  • 2 cups broccoli florets (or other greens of your choice)
  • 3/4 cup cherry tomatoes
  • 1/2 can coconut milk (good quality)
  • 3 tablespoons fish sauce
  • 1 tablespoon lime juice (freshly squeezed)
  • 1/3 cup fresh coriander (cilantro; roughly chopped)
  • Optional: 1/2 teaspoon sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Tom Yum Soup

    The Spruce / Maxwell Cozzi

  2. Add stock to a deep cooking pot and bring to a boil.

    Broth simmering

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  3. Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor.

    Lemongrass and broth boiling

    The Spruce / Maxwell Cozzi

  4. Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.

    Base of Tom Yum Soup

    The Spruce / Maxwell Cozzi

  5. Add shrimp, broccoli, and cherry tomatoes. Simmer 3 to 4 minutes, or until shrimp are pink and plump.

    Add shrimp and tomatoes to pot

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  6. Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.

    add coconut milk to pot

    The Spruce / Maxwell Cozzi

  7. Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.

    Taste test soup

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  8. Serve in bowls with fresh coriander sprinkled over.

    Serve soup with cilantro

    The Spruce / Maxwell Cozzi

Recipe Variations