Thai coconut soup is deliciously flavorful & easy to make in just 29 minutes! In this recipe, I added chicken potstickers for a fun twist on classic Tom Kha soup!
I’m all about combining two things I love into one dish!
Whenever we go out for dinner, there’s an 8 out of 10 chance I’m going to try to convince Kurt to go to Koon Thai. It’s my favorite Thai restaurant and one of my overall favorite restaurants in San Diego!
They make the most delicious pan fried roti bread, curries and noodle dishes, as well as the best Tom Kha soup I’ve ever had!
After our last visit, I decided it was time to try making my own Tom Kha soup at home!
What is Tom Kha Soup?
Tom Kha soup is a Thai coconut soup made with coconut milk, lemongrass, Thai chili peppers, cilantro, mushrooms, fish sauce and lime juice. While it’s typically made with chicken, you can also find versions with shrimp, pork or tofu.
What is the difference between Tom Kha and Tom Yum Soup?
Tom Yum Soup is made with a base of boiled meat, such as shrimp or pork, water and herbs. It is sour and spicy in flavor. Tom Kha Soup is made with a coconut milk base and is more sweet and spicy in flavor, than sour.
How do you make Thai Coconut Soup?
Thai coconut soup is just another name for Tom Kha soup and it’s made by boiling garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth together in a large pot.
A slotted spoon is then used to remove the ginger, garlic and lemongrass from the soup. At that time fish sauce, coconut milk, onions and shittake mushrooms are added to the soup. In this version, I also added frozen potstickers at this time.
The soup then simmers for 10 minutes, then lime juice and cilantro are added and the soup is ready to be served!
Is Thai Coconut Soup gluten free?
Without the added potstickers, Thai coconut soup is gluten free. Always be sure to check the labels to make sure the fish sauce and red curry paste are gluten free.
If you’re making this soup gluten-free, you can add sliced chicken instead of potstickers or rice noodles.
Looking for more Thai restaurant favorites to try at home? Check out these popular recipes!
- Vegetarian Pad Thai
- Pressure Cooker Thai Peanut Chicken Noodles
- Thai Green Avocado Curry
- Red Curry Shrimp
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Thai Coconut Potsticker Soup
- 2 cloves garlic
- 1" piece fresh ginger peeled
- 2 stalks lemongrass cut into 3 inch sections
- 1 tsp lime zest
- 2 tbsp red curry paste
- 4 cups chicken broth
- 3 tbsp fish sauce
- 3 13.5 oz cans coconut milk
- 1 cup onion large dice
- ½ lb fresh shiitake mushrooms sliced
- 1 lb frozen chicken potstickers
- 2 tbsp fresh lime juice
- ¼ cup fresh chopped cilantro
- thai chili peppers thinly sliced
- fresh cilantro leaves
- scallions sliced
- lime wedges
- Add the garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth to a large pot on the stove over high heat, bring to a boil.
Reduce heat and simmer for 5-7 minutes.
Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup.
Add the fish sauce, coconut milk, onions, shittake mushrooms and frozen potstickers.
Cook for 8-10 minutes.
- Stir in the lime juice and cilantro. Serve immediately.