Tom Kha Goong also known as Tom Kha is a piquant soup made with shrimp, peppers, and tofu using a homemade spice paste simmered in coconut milk. You can customize this soup with chicken (Tom Kha Gai) and add other veggies such as broccoli and carrots. This soup is so filling and balanced that you can enjoy it by itself or with steamed rice on cool fall evenings or winter nights!
I love Thai soups. They are the perfect blend of sweet, sour, and savory, and frankly have become comfort food for my family. Of all the Thai soups, the ‘Tom Kha’ is probably the most famous soup. No matter what formula or ratio you use, this soup remains true to its ingredients and heritage.
One of my most memorable encounters with Tom Kha Goong was in Japan. Japan is a land of foodies. While I enjoyed impeccable tempura, I was (and I don’t know why) surprised by the wide variety of global foods that were available. It was in the middle of a mall in Kyoto that I came across this humble and packed Thai restaurant.
I ordered the Tom Kha Goong which was made using the head chef’s recipe, and I could taste the freshness of the ingredients in the prawn-rich broth that was bold and sweet. While the fish sauce is considered a pillar of Thai cooking, I loved the fact that the flavors melded together and were brightened by a splash of lime juice. The dish was startlingly good, and it etched itself vividly to make a lasting impression.
Etymology of Tom Kha Goong:
- Tom means ‘boiling broth’
- Kha refers to galangal, which is in the same family as the ginger and turmeric roots. Galangal has a sharp and spicy flavor while ginger is sweeter. If you can’t find galangal, you can use ginger.
- Kai/Gai is chicken
- Koong/Goong is shrimp
Some typical Thai soups:
- Tom Kha Gai is the galangal and coconut-based broth that contains chicken
- Tom Kha Goong is the galangal and coconut-based broth that contains shrimp
- Tom Yum: (Yum means ‘mix’) Typically, the Tom Yum does not have coconut milk in it and is a mélange of lemongrass, galangal, kaffir lime, tamarind paste, palm sugar, chili, and fish sauce. It is consequently both acidic and sweet, with the flavor of the sea imbued in it.
My recipe for the Tom Kha Goong (with shrimp) is great anytime, but it is perfect for cool fall and winter days. This broth has a layer of complex flavors from my homemade spice paste and herbs as well as the use of oyster or shiitake mushrooms. The fresh coconut milk mellows both the galangal and the spice mix and sets up the basis for this dish.
Frequently Asked Questions:
- Are there any substitutions for the ingredients?
Asian supermarkets carry these fresh ingredients. These substitutions will not render the same taste for the Tom Kha Goong soup, but they are for those of you who do not have access to such exotic ingredients but still would love to try this soup.
- Galangal – Ginger can be substituted although it is not the same in taste
- Lemongrass – Lime zest can be used
- Shiitake mushrooms – Use wood ear or oyster mushrooms instead
Benefits of wood ear and oyster mushrooms:
- Wood ear mushrooms: Wood ear mushrooms are commonly found in Asian supermarkets and are generally sold dry, so you have to rehydrate them. They are most common in Chinese cooking, although they can be found from Japan to Southeast Asia. Wood ear mushrooms while having a low fat and calorie profile are rich in the B vitamins, copper, and selenium as well as being a good source of fiber.
- Oyster mushrooms: I did not realize that there were over 40 varieties of oyster mushrooms. That said, I love using them in everything from pasta to Asian soups. In addition to being a great source of fiber and protein, oyster mushrooms also have a variety of vitamins (especially B5) and niacin, minerals such as potassium, iron, and phosphorous. They are also a great source of antioxidants. Some research suggests that they can reduce high blood pressure and lower cholesterol.
2. Is there a quicker version of making the Tom Kha Goong?
I have shared a more authentic and from scratch recipe to make this soup. I have a quicker version of this recipe that I am sharing with you.
- Heat a little oil in a pan, sauté the store-bought readymade red curry paste.
- Add the shrimp and sauté for 3 minutes.
- Add the canned coconut milk and peppers and simmer for 10 minutes.
- Drizzle fish sauce on top and enjoy!
3. What is coconut milk?
Even though the literal translation of Tom Kha Goong is shrimp broth with galangal, the thing most people remember is the infusion of coconut milk. One scientist describes the coconut as the ‘Swiss Army knife of the plant kingdom’. It is a high-calorie food source, a source of potable water, with fibers that have been spun into rope, or thatch, and a shell that can be turned into charcoal.
- Coconut milk is derived from grating the flesh of mature brown coconuts. To make fresh coconut milk you need to pry the flesh from the shell, grate it, and add water to the consistency (first/thick milk or second milk/diluted) that you need.
- Coconut milk is heavy in both calories and fat. While many dietitians say that coconut milk is bad, the truth is (as always) more complicated and far from definitive. The saturated fats in coconut milk are called medium-chain triglycerides (MCTs). Studies have shown that they can help lower blood pressure and can provide vitamins such as manganese, copper, and iron. Taken in moderation, they can help lower cholesterol and are said to possess both antibacterial and antiviral properties.
- That said, coconut milk has been a traditional part of Asian and Polynesian food for millennia, and I enjoy it in moderation. Of course, I prefer to make fresh coconut milk.
The busy season calls for simple yet creative dishes that deliver big flavors. This broth has layers of flavors from the homemade spice paste, the shrimp, mushrooms, and not to mention, the herbs. It is ideal for days when we have out-of-town visitors who love to try anything exotic. It is a savory and creamy soup with bright red peppers.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Protein: shrimp and tofu ( if using chicken breast, then this soup will be called Tom Kha Gai)
- Soup base: fresh coconut milk or canned
- Oil: coconut oil; substitute with peanut or sesame oil
- Aromatics: galangal, lemongrass, garlic, lime zest, shallot, Thai chili
- Mushrooms: fresh shiitake (if using dried shiitake, soak them in hot water for 30 minutes, drain and use); substitute with wood ear or oyster mushrooms or all of the above
- Veggies: peppers, baby spinach
- Seasoning: fish sauce
- Garnish: cilantro or scallions
How to make Tom Kha Goong:
- Prepare the ingredients. Air-fry the tofu at 400 degrees F for 10 minutes.
2. Grind the ingredients for the spice paste in a spice grinder with 1-2 tablespoons of water until you get a smooth paste.
3. Heat the wok, and add the coconut oil. Add the garlic and spice paste and sauté for a minute until fragrant. Toss in the shrimp and sauté until the shrimp turns whitish-orange for 2-3 minutes on medium to high heat.
4. Sauté the mushrooms for a minute with the shrimp.
5. Lower the heat and add the coconut milk, peppers and the air-fried tofu. Season with salt.
6. Simmer the soup and add the spinach once the soup is bubbling. Cook for 2-3 minutes and season with fish sauce.
7. Turn off the heat and add the lime juice and coconut palm sugar.
8. Garnish with scallions and drizzle chili sesame oil on top. Serve hot.
1. Fresh coconut milk tastes amazing especially if the soup’s base is coconut milk. To make fresh coconut milk, cut the kernels into small pieces and grind them in a mixer or processor without water. Then, add warm water to submerge the desiccated coconut and grind again. Strain this ‘first’ milk. Repeat the first step with the ground coconut to yield another batch of diluted milk. This ‘second’ milk can be used for simmering and the ‘first’ milk can be used at the end to thicken the soup. Warm water helps to get a homogenous milk.
2. Cook the spice paste and the shrimp with the mushrooms on high heat and then lower or simmer the remaining ingredients to allow the flavors to infuse into the broth.
3. Air-frying the tofu lends a crunch to the soup. Alternatively, sauté the tofu after adding the mushrooms.
Serving suggestions:
Tom Kha Goong is served with steamed rice or rice cakes. Ladle the soup with some lime squeezed on top. It will surely be a treat for yourself and your loved ones.
Storage:
Leftover soup can be stored in airtight containers and refrigerated for a day and frozen for three months.
Other soup recipes that you might like:
- Tom Yum Goong Soup
- Chinese Chicken Corn Soup
- Mutton Bone Soup
- Moroccan Lamb Soup
- Minestrone Soup With Breadsticks
Tom Kha Goong
Equipment
- Wok
Ingredients
For the spice paste:
- 2 Thai chili small
- 1 tbsp galangal peeled, chopped
- 4 lemongrass white part only
- ½ tsp lime zest
- 2 shallot medium, chopped
- 3 sprig cilantro
- ¼ tsp salt
For the Tom Kha Goong:
- 1½ tbsp coconut oil virgin
- 3 cloves garlic minced
- ½ lb shrimp peeled, deveined
- 10 shiitake mushroom fresh, sliced
- 1 bell pepper cubed
- 4 cup coconut milk
- 1 cup baby spinach
- 4 oz firm tofu cubed and air-fried
- 1 tsp salt
- 1½ tbsp lime juice
- 1 tsp coconut palm sugar
- ½ tbsp fish sauce
- 1 tsp chili sesame oil for garnish
- 2 scallion for garnish
Instructions
- Prepare the ingredients. Air-fry the tofu at 400 degrees F for 10 minutes.
- Grind the ingredients for the spice paste in a spice grinder with 1-2 tablespoons of water until a smooth paste.
How to make Tom Kha Goong:
- Heat the wok, and add the coconut oil. Add the garlic and spice paste and sauté for a minute until fragrant. Toss in the shrimp and sauté until the shrimp turns orange for 2-3 minutes on medium to high heat.
- Sauté the mushrooms for a minute with the shrimp.
- Lower the heat and add the coconut milk and the peppers and air fried tofu. Season with salt.
- Simmer the soup and add the spinach. Cook for 2-3 minutes and season with the fish sauce.
- Turn off the heat and add the lime juice and coconut palm sugar.
- Garnish with scallions and drizzle chili sesame oil on top. Serve hot.
Video
Notes
- If you are making fresh coconut milk, then use the first batch of milk at the end of cooking the soup. Use the second lighter coconut milk for cooking the veggies and then add the thick first milk at the end. I extracted coconut milk from one whole brown coconut.
- Kaffir lime leaves can also be used. Add a few leaves along with spinach.
Nutrition
This post may contain affiliate links. For more information, please read my Disclaimer.
Hi Kanchan,
I tried this recipe at a potluck recently and it was a huge hit! The mushrooms are a wonderful addition. Thank you for sharing!
-Shen
Thanks, Shen! Good to know that the soup was a hit at a potluck.
this recipe is delicious!