Tom Kha Soup

Print Yum Tom Kha Soup Total Time: 45 minutes Keira Natalia Guasco…

Tom Kha Soup

Total Time: 45 minutes

Keira Natalia Guasco of The Fashion of Food delights us once again with her version of this classic Thai Soup.

“Finding a restaurant with the perfect Tom Kha Soup has been a little treasure hunt of mine for a while. Creating the perfect recipe for this coconutty, creamy & deliciously tantalizing elixir has been a challenge. I have done my due diligence & alas! The perfect Tom Kha Soup recipe has been born! It’s easy {a staple in my kitchen}, scrumptious & healthy. The perfect cozy dinner for two or entertaining for many. Hope you all enjoy it as much as I do!”


  • 1 can coconut milk
  • 1 lb medium shrimp shelled, deveined & tails off or skinless chicken breasts cut into small chunks
  • 6 mushrooms, sliced?{I also add 4-7 dried porcini/shiitake mushrooms}
  • Juice of 1 lime
  • 1 tablespoon olive oil/grape seed oil
  • 1 white onion diced
  • 4 cloves garlic, pressed or minced
  • ½ teaspoon cumin
  • 1 tablespoon red curry paste
  • 1 teaspoon brown sugar
  • 4 cups vegetable stock
  • 2 inches freshly peeled ginger, cut into chunks
  • 2 inches lemon grass smashed
  • 8 peppercorns
  • 1 jalapeno cut in half & deseeded
  • 2 tablespoons Thai fish sauce
  • Thai basil, chopped {for garnish}
  • 1 bottle Nigori Sake {for drinking}


  1. In a medium stockpot over medium/high heat, add oil & onions. Cook until onions are translucent, stirring often {5 mins}.
  2. Add garlic & stir until fragrant {1-2 min}.
  3. Add cumin, curry paste and sugar {1 min}.
  4. Stir in veggie stock, ginger chunks, smashed lemon grass, peppercorns, jalapeno & fish sauce. Bring to a boil.
  5. Reduce heat to low & bring to a simmer {30 min}.
  6. Pour yourself a glass of cold Nigori Sake. Drink.
  7. Remove from heat, strain solids from the broth & return broth to the pot. Turn heat up to medium.
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