Tom Kha soup is probably one of my most favourite soup when we talk of Thai soups. Unique flavours of coconut milk with spices and vegetables makes this soup, one of the most sought soup. Read through this page to get to recipe to replicate tom kha mushroom soup at home
Table of contents
What is Tom Kha Soup
Tom kha soup originates from Thailand and is traditional soup there. According to wiki this originated in 1890 and it is equivalent to “hot and sour” soup of Thailand. Normally Tom kha has chicken or shrimp addition called as Tom kha Kai/ Gai, however this recipe of mine is vegetarian, which focusses on mushrooms. Other vegetarian option is using tofu.
Tom Kha vs Tom Yam
No hidden secret here that I love both tom yam and tom kha soups. I do make these repeatedly. Tom yam is bit sour in taste and relatively more spicy, however is equally aromatic.
Ingredients
- Coconut Milk – This gives the creamy texture and mellows down the spice levels.
- Vegetable stock – This offers the spice levels and added flavour.
- Herbs such as lemon grass, lime leaves, galangal
- Thai chillies for added spices and hues.
- Mushrooms, you can swap with tofu.
How to make thai tom kha soup at home
- Heat a wide pan over medium heat and add oil to it. Once warm, add chopped lemongrass and ginger julienne to it and saute.
- Add sliced mushroom and carrots and saute again. Add vegetable stock and water to it. Mix and let it boil.
- Add kaffir lime leaves, sliced chillies, bok choy, and cherry tomatoes to it.
- Now add soy sauce, salt, sugar and coconut milk and stir it so that everything is mixed properly.
- Squeeze lime juice in it and add coriander leaves. Stir it and let it cook for 2-3 minutes. Switch off the heat.
- Transfer it into bowls and serve this soup piping hot. Enjoy..
Things to consider when making tom kha soup
- Galangal is the main ingredient of this recipe. I have not used here, as I could not find in my local store in UK, however, try to add if you can source.
- Similarly if you can’t find Merkut lime leaves, you can use either kaffir lime leaves or Simply lime zest( grate the skin of lime).
- I have used normal sugar, but if you can use palm sugar, that would be ideal.
When to have tom kha soup
This soup is best enjoyed in a cold day, it is filling soup, thanks to richness of coconut milk and addition of mushrooms in it.
Other thai food
Try this Thai pineapple fried rice.
Recipe Card
Tom Kha Soup
Ingredients
- 1 cup Mushroom Sliced
- 1/3 cup Carrot Sliced
- 1 tbsp Lemongrass chopped
- 1 tbsp Ginger Julinne
- 2 Vegetable stock
- 1/2 cup Water
- 1 tbsp Merkut lime leaves
- 2 Thai Chilli Chopped
- 2 tbsp Bok choy Chopped
- 10-12 Cherry tomatoes
- 1.5 tsp Soy Sauce
- 1/3 tsp Salt
- 1.5 tsp Sugar
- 1 Cup Coconut milk
- 1.5 tsp Lime Juice
- 10-15 Coriander leaves
- 1 tbsp Oil
Instructions
- Heat a wide pan over medium heat and add oil to it. Once warm, add chopped lemongrass and ginger julienne to it and saute.
- Add sliced mushroom and carrots and saute again. Add vegetable stock and water to it. Mix and let it boil.
- Add kaffir lime leaves, sliced chillies, bok choy, and cherry tomatoes to it.
- Now add soy sauce, salt, sugar and coconut milk and stir it so that everything is mixed properly.
- Squeeze lime juice in it and add coriander leaves. Stir it and let it cook for 2-3 minutes. Switch off the heat.
- Transfer it into bowls and serve this soup piping hot. Enjoy..
Video
Notes
- Galangal is the main ingredient of this recipe. I couldn’t find it in my local grocery store so I used ginger in my recipe. However if you can source galangal, please use that.
- Similarly if you can’t find Merkut lime leaves, you can use either kaffir lime leaves or Simply lime zest( grate the skin of lime).