Thai Coconut SoupIf you love thai food, you’ve likely had Tom Kha soup before. It’s a thai coconut soup that usually has a protein like chicken or shrimp, paired with fresh tomatoes, mushrooms, and a coconut milk broth. It’s the perfect soup for the colder winter months, which is why I made this shortcut version.
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Traditional Vs. ShortcutIf you’ve checked out the soup archives on this blog, you know I’m a big fan of quick soups. Why? Well, 90% of the time when I’m having soup, I’m feeling a little under the weather. So time and convenience become more of a priority than anything. The traditional version of this soup usually requires a few very delicious ingredients (lemongrass, kaffir lime leaf, galangal) that can be difficult to find at your average grocery store. Luckily, I’ve found a secret ingredient that can substitute all of them, making this an easy recipe to make in under 30 minutes. That ingredient is: red curry paste. It has all the depth of flavor to make this soup taste like it’s been simmering all day. It’s not 100% identical to the traditional version, but it definitely hits the spot for me! So what are you waiting for? Try out this spicy spin on Chicken soup and let me know what you think!
Before We Get Started…Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens: Print
Thai Coconut Soup – Made Gluten Free & Soy Free in Under 30 Minutes
This thai coconut soup has chicken paired with fresh tomatoes, mushrooms, and a coconut milk broth. It’s the perfect winter soup, ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Soup
- Method: Simmer
- Cuisine: Thai
-1 tbsp olive oil
-4 tbsp red curry paste
– 2 shallots, sliced thinly
-4 chicken thighs, sliced into bite sized pieces
-8 cups chicken broth
-2 cups coconut milk
– 1 large tomato, cut into eighths
-1 cup Cremini mushrooms, cut in half
-2 tbsp lime juice
-1/4 cup cilantro or thai purple basil
-red chilies to garnish
- in a soup pot, sauté the shallots and olive oil until shallots are fragrant. add in curry paste and sauté for 1-2 minutes. add in chicken broth and bring to a boil. add in chicken and cook for 5-10 minutes or until cooked through.
- add in coconut milk, tomato, mushrooms and bring to boil. season with lime juice and garnish with cilantro and/or purple basil.
Keywords: thai coconut soup, tom kha soup