Thai Tom Yum Soup With Coconut Milk (Tom Kha)

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 08/24/21
Tested by
Laurel Randolph
Photo of Laurel Randolph
Tested by Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
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)
244 Calories
15g Fat
19g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 244
% Daily Value*
Total Fat 15g 19%
Saturated Fat 13g 63%
Cholesterol 42mg 14%
Sodium 2360mg 103%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 13g
Vitamin C 33mg 163%
Calcium 104mg 8%
Iron 6mg 33%
Potassium 982mg 21%
*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. 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

Ingredients

  • 4 cups low-sodium chicken stock

  • 1 stalk lemongrass, minced

  • 3 makrut lime leaves, or 1 teaspoon grated lime zest

  • 3 to 4 medium cloves garlic, minced

  • 1 to 2 finely sliced red chiles, or 1/2 to 3/4 teaspoon dried crushed chile

  • 1 1/2 cups sliced shiitake mushrooms 

  • 12 medium peeled shrimp

  • 2 cups broccoli florets, or other greens of choice

  • 3/4 cup cherry tomatoes

  • 1/2 can coconut milk

  • 3 tablespoons fish sauce

  • 1 tablespoon freshly squeezed lime juice 

  • 1/3 cup coarsely chopped fresh cilantro

  • 1/2 teaspoon sugar, optional

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

    The Spruce / Maxwell Cozzi

  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

    The Spruce / Maxwell Cozzi

  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

    The Spruce / Maxwell Cozzi

  8. Serve in bowls with fresh coriander sprinkled over.

    Serve soup with cilantro

    The Spruce / Maxwell Cozzi

Recipe Variations