Shrimp Tom Kha Soup

Creamy and aromatic Tom Kha soup, brimming with coconut milk, tender chicken, fresh herbs, and zesty lime, offering a comforting balance of savory, tangy, and slightly spicy flavors.

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Make this quick and easy Coconut Shrimp Tom Kha Soup—creamy Thai coconut soup with shrimp, lime, and aromatic herbs. Ready in under 30 minutes and bursting with flavor.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Thai

Keyword: coconut soup, shrimp, tom kha soup

Servings:

Calories: 262kcal

Author: Rachael

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.

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