Creamy Thai coconut soup with shrimp, mushrooms, and lime
Coconut Lime Shrimp Soup (Tom Kha Goong)
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Coconut Lime Shrimp Soup (Tom Kha Goong)
Creamy Thai coconut soup with shrimp, mushrooms, and lime
★4.6(14)
A fragrant Thai-inspired soup with coconut milk, plump shrimp, mushrooms, galangal, and lime, balancing rich, sour, and spicy flavors beautifully.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tom kha goong is one of Thailand's most famous soups — a creamy, aromatic coconut broth infused with the holy trinity of Thai aromatics: galangal, lemongrass, and kaffir lime leaves. Unlike the clear broth of tom yum, this soup is rich and velvety from coconut milk, making it as comforting as it is exciting.
The balance of flavors in this soup is what makes it special. Creamy coconut milk provides the base, lime juice adds brightness, fish sauce brings depth, and chili adds gentle heat. Mushrooms contribute an earthy note while the shrimp provide sweet, briny bites in every spoonful. It is a soup that warms you from the inside out, perfect for any time you need a bowl of something deeply satisfying.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cans (13.5 oz each) coconut milk
- 1 cup chicken stock
- 8 oz mushrooms, sliced
- 2 stalks lemongrass, bruised and cut into pieces
- 1 inch galangal or fresh ginger, sliced
- 3 kaffir lime leaves (or 1 teaspoon lime zest)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 Thai chilies, smashed
Instructions
- 1
Combine coconut milk and chicken stock in a large pot. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Bring to a gentle simmer over medium heat.
- 2
Simmer for 5 minutes to infuse the aromatics into the broth.
- 3
Add mushrooms and cook for 3 minutes until softened.
- 4
Add shrimp and fish sauce. Cook for 3-4 minutes until the shrimp turn pink.
- 5
Remove from heat. Stir in lime juice and a teaspoon of sugar to balance.
- 6
Remove the lemongrass, galangal, and lime leaves (or leave them in for presentation). Ladle into bowls and garnish with fresh cilantro and a drizzle of chili oil.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
GalangalFresh ginger
Acceptable substitute with a slightly different but still delicious flavor
ShrimpChicken breast, thinly sliced
Slice thin and add at the same stage — it will cook in 4-5 minutes
Kaffir lime leavesLime zest
Use 1 teaspoon of zest added with the lime juice at the end
Tips & Storage
Pro Tips
The aromatics (lemongrass, galangal, lime leaves) are for flavoring only and should not be eaten — leave them in large pieces so they are easy to spot and remove.
Galangal is not the same as ginger, though ginger is an acceptable substitute. Galangal has a sharper, more citrusy flavor.
Adjust the balance of fish sauce (salty), lime juice (sour), sugar (sweet), and chili (spicy) to your taste. Thai cooking is all about balance.
Storage
Refrigerate in an airtight container for up to 2 days. The coconut milk may separate — stir well when reheating.
Reheating
Reheat gently over medium-low heat, stirring often. Do not boil vigorously as the coconut milk may curdle.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat28g
Fiber1g
Sugar4g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between tom kha and tom yum?
- Tom kha uses coconut milk for a rich, creamy broth, while tom yum has a clear, brothy base. Both feature similar aromatics but the eating experience is quite different.
- Where do I find galangal and kaffir lime leaves?
- Asian grocery stores carry them fresh or frozen. Many well-stocked regular grocery stores carry them in the produce section near the fresh herbs.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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