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Tom Kha Soup
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Veggie-Packed Authentic Tom Kha Goong

Learn how to make delicious Tom Kha soup with bone broth, creamy coconut milk, fresh shrimp, unique veggies, and tons of authentic flavor.

Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 3 Tbsp. sesame oil
  • 2 lbs. shrimp peeled and defrosted
  • 4 shallots sliced
  • 1 red bell pepper thinly sliced
  • 4 stalks lemongrass only the bottom white parts, cut into 2-inch long pieces and smashed with a mallet
  • 3-inch long section fresh galangal root thinly sliced
  • 20-25 fresh kaffir lime leaves mashed in your hand (crunch them in your fist to release the aroma)
  • 3 cups fresh cilantro plus more for garnish (about 30 sprigs, stems and leaves included)
  • 6 cups Kettle & Fire Chicken Bone Broth
  • 4 cups water
  • 1 Tbsp. coconut palm sugar
  • 6 oz. mushrooms oyster, straw, cremini, or button
  • One 15-ounce can baby corn
  • 2 carrots shredded
  • 1 Tbsp. soy sauce or tamari if you’re gluten-free, plus more to taste
  • 3-5 Thai chilis depending on how spicy you want it
  • 1/2 cup fish sauce
  • 3 cups full-fat coconut milk
  • Juice of 3 limes plus more for garnish

Optional Veggies:

  • 1 Chinese eggplant cubed
  • 8 oz. sugar snap peas
  • 10 grape tomatoes sliced in half long-ways
  • One 15-ounce can sliced bamboo shoots

Optional Topping:

  • Sriracha for extra spice

Instructions

  1. Warm the pot to medium heat and add sesame oil.

  2. Add shallots and bell peppers and saute until aromatic.

  3. Add shrimp and stir until mostly cooked.

  4. Remove everything from the pot and set aside.

  5. Add chicken broth, water, lemongrass, galangal, kaffir lime leaves, and cilantro to the pot.

  6. Simmer on medium-high heat for 10 minutes, then strain out the herbs using a fine mesh sieve and discard.

  7. While the broth is cooking, cube the eggplant, shred the carrots, and chop the mushrooms to the size of your preference.

  8. Lower the heat to simmering and add coconut sugar. Stir to let it dissolve.

  9. Add all veggies except the tomatoes, Thai chilis, and scallions.

  10. Stir in soy sauce, and cover the pot for 10 more minutes.

  11. Turn heat off and add shrimp mixture, fish sauce, coconut milk, and the lime juice.

  12. Serve immediately with garnishes of cilantro, lime, additional thai chilis, and sriracha.