Shrimp Tom Kha Soup (Quick Thai Coconut Soup with Shrimp)
Bright. Creamy. Packed with the perfect balance of tangy lime, fragrant Thai aromatics, and sweet shrimp. This Coconut Shrimp Tom Kha comes together in under 30 minutes, making it a weeknight hero that tastes like a restaurant favorite. Plus tips and tricks for finding the best, sustainable, farm-raised shrimp for your recipe!
This post is sponsored by Best Food Facts and the United Soybean Board, all opinions are my own.
Why You’ll Love This Soup
- Fast & Flavorful: Ready in just 25 minutes.
- Customizable Heat: Add more chiles for spice or keep it mellow.
- Make-Ahead Friendly: Prepare the broth in advance—just add shrimp when ready to serve.
- Naturally Dairy-Free: Creaminess from coconut milk, no dairy required.
Tom Kha Soup Ingredients
- 2 cups coconut milk
- 2 cups chicken or vegetable broth
- 1–2 stalks lemongrass, bruised or 1 1/2 Tablespoons lemongrass paste
- 3 slices ginger or galangal
- 1 bay leaf or 2 makrut lime leaves
- 1 tbsp fish sauce (plus more to taste)
- Zest and Juice of 1 lime
- 8 oz shrimp, peeled & deveined ( 💡 Shopping Tip: For the freshest, safest, and most sustainable choice, buy U.S.-raised seafood—or opt for South American farm-raised shrimp if U.S. isn’t available. Always check the label for origin and certifications like BAP or ASC.)
- 4 oz mushrooms
- 1/2 yellow onion
- ½–1 red chili, sliced (optional, for heat)
- Fresh cilantro and scallions, for garnish
Buying Guide for Shrimp
Recently, I had the opportunity to visit several fish farms in Indiana, where I learned firsthand about the sustainability practices and benefits of farm-raised fish and shrimp.
Modern aquaculture in the U.S. focuses on clean water systems, responsible feeding of balanced, soy rich food, and protecting wild populations, making it a smart and environmentally friendly choice.
When buying farm-raised seafood, check the label for the country of origin—U.S.-raised is ideal, as local farms follow strict safety, cleanliness, and environmental regulations. If U.S.-raised isn’t available, South American farm-raised shrimp is an excellent alternative, as shrimp imported from there frequently meets U.S. import quality standards. Look for labels that specify the species, country of origin, and any certifications such as Best Aquaculture Practices (BAP) or Aquaculture Stewardship Council (ASC) to ensure you’re getting high-quality, responsibly raised seafood.
Learn more at BestFoodFacts.org
Quick Label-Reading Tips for Farm-Raised Seafood
- Country of Origin: Look for “Product of USA” first; if unavailable, South American countries like Ecuador are a great alternative.
- Certifications: Seek out BAP (Best Aquaculture Practices) or ASC (Aquaculture Stewardship Council) seals for verified sustainability and quality standards.
- Species Name: Make sure the specific fish or shrimp species is listed (e.g., Pacific white shrimp) so you know exactly what you’re buying.
Make it Authentic
Authentic Tom Kha uses Thai ingredients, but they can be hard to find, and since we like keeping things eazy peazy here, I developed this recipe in a way that will keep the flavor authentic with what you have. However, if you have access to traditional Thai ingredients, they can be a great swap.
- Lemongrass Stalks or Lemongrass Paste → Lemongrass stalks are the traditional ingredient for this recipe, but they are super hard to find in a regular grocery store, so instead I use 1 tablespoon lemongrass paste for each stalk. For this recipe, 1–2 stalks, can be used instead of the lemongrass paste. The paste can be found in the produce section of most supermarkets, by the fresh herbs.
- Makrut Lime Leaves or Bay Leaf and Lime Zest → Traditional Tom Kha soup uses Makrut Lime Leaves to add aromatics and flavor, but again, they are not easy to find in a traditional grocery store. I swapped in the zest of 1 lime + 1 bay leaf to mimic the citrusy-herbal aroma. If you don’t have bay leaves, just use lime zest for brightness.
- Galangal or Ginger → Galangal is what is traditional, but fresh ginger makes a fine stand-in; use the same amount and slice it thick for easy removal before serving.
- Fish Sauce or Soy Sauce → Because fish sauce is easy to find, that is what I used for this recipe, but if you don’t have it or want a substitution, soy sauce or tamari will add salty depth, though you’ll miss a little of the savory complexity.
Pro Tip: If you use paste instead of fresh aromatics, add it a little later in the cooking process to keep the flavors vibrant.
How to Make Shrimp Tom Kha Soup
- Build the Broth: In a medium pot, combine coconut milk, broth, lemongrass, ginger, and lime zest and bay leaf. Bring to a simmer, then add mushrooms and onion. Simmer gently for 10 minutes to infuse flavor.
- Season: Stir in fish sauce and lime juice. Taste and adjust—add more fish sauce for salt, lime juice for tang.
- Cook the Shrimp: Add shrimp to the hot broth and cook until just pink and opaque, about 1-2 minutes (until internal temperature reaches 145°F or 62.8°C).
- Serve: Remove aromatics for a smooth broth. Ladle into bowls and top with cilantro, scallions, and sliced chili or red mini pepper if desired.
Pro Tip: For a richer flavor, use full-fat coconut milk. For a lighter soup, use half light coconut milk and half full-fat. Also cooking shrimp with shell and head on will add a lot more flavor.
Serving Suggestions
- Pair with jasmine rice for a heartier meal.
- Serve alongside a fresh Thai mango salad for contrast.
- Garnish generously—fresh herbs and a few extra chili slices make a big visual impact.
FAQ
Can I swap galangal for ginger?
Yes. While galangal gives an authentic flavor, ginger is a perfectly fine substitute.
How do I store leftovers?
Refrigerate broth and shrimp separately for best texture. Broth will keep for 3 days; shrimp for 2. Reheat broth and add shrimp just before serving.
Is it spicy?
That’s up to you! Use fewer chiles for mild heat or more for a kick.
This Coconut Shrimp Tom Kha is proof that big, bold Thai flavors can be weeknight easy. Whether you’re new to Thai cooking or a longtime fan, this recipe is a keeper—creamy, tangy, aromatic, and full of shrimp in every spoonful.
Shrimp Tom Kha Soup
Ingredients
- 2 cups coconut milk full-fat for creaminess
- 2 cups chicken or vegetable broth
- 1½ tablespoons lemongrass paste
- 3 thick slices fresh ginger
- 1 lime zest of
- 1 bay leaf
- 4 ounces white mushrooms sliced
- 1/2 cup white onion thinly sliced
- 1 tablespoon fish sauce plus more to taste
- 1 lime juice of
- 8 oz shrimp peeled and deveined
- 1 red thai chili sliced (optional, for heat)
- Fresh cilantro and scallions for garnish
Instructions
Build the Broth:
- In a medium pot over medium heat, combine coconut milk, broth, lemongrass paste, ginger slices, lime zest, and bay leaf. Bring to a simmer. Add in mushrooms and onions. Simmer gently for 10 minutes to infuse flavor.
Season:
- Stir in fish sauce and lime juice. Taste and adjust—add more fish sauce for salt or more lime juice for tang.
Cook the Shrimp:
- Add shrimp to the hot broth and cook until just pink and opaque, about 1-2 minutes, (until internal temperature reaches 145°F or 62.8°C).
Serve:
- Remove ginger slices and bay leaf. If you use lemon grass stalks, remove those as well. Ladle soup into bowls, topping generously with cilantro, scallions, and sliced thai chilis or other peppers if desired.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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