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There’s something about a bowl of Tom Yum Kha with Shrimp that just hits different. The mix of spicy, sour, and creamy flavors feels like a warm hug — cozy but still bright and fresh.
Made with lemongrass, galangal, kaffir lime leaves, and a splash of coconut milk, it’s the kind of soup that instantly wakes you up and comforts you at the same time. Every spoonful is packed with flavor, tender shrimp, and that irresistible Thai balance of heat and tang.
The Secret to a Bowl That Feels Like a Hug
This Tom Yum Kha Soup proves that comfort doesn’t have to be heavy. It’s creamy, citrusy, and just the right kind of spicy — the kind that wakes up your taste buds but still soothes your soul.
The shrimp add a touch of sweetness that ties everything together, while lemongrass and lime keep it bright and fresh. If this bowl makes your heart happy, try my Thai Green Chicken Curry or Garlic Butter Shrimp next — they share the same warm, cozy energy.
Ingredients That Make It Special
This soup is all about balance — a handful of fresh ingredients that create something big, bold, and comforting.
- Shrimp: Adds sweetness and depth, making the broth rich and flavorful.
- Lemongrass & galangal: The fragrant base that gives the soup its signature citrusy warmth.
- Coconut milk: Softens the spice and makes everything silky smooth.
- Lime juice: Brightens every spoonful with that classic Thai tang.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How to Make Tom Yum Kha Soup
This cozy Thai soup comes together in just 35 minutes — here’s how to build all that depth of flavor fast:
- Make the broth: Simmer shrimp shells, lemongrass, galangal, garlic, chilies, and kaffir lime leaves in chicken broth and water for about 10 minutes. Strain to keep only the aromatic liquid.
- Build the soup: Add onions and mushrooms to the broth and simmer until tender. Then toss in tomatoes and cook just until softened.
- Finish it off: Add shrimp, coconut milk, fish sauce, lime juice, and Thai chili paste. Simmer a minute more, just until the shrimp turn pink and juicy.
- Serve hot: Ladle into bowls, top with fresh coriander, and get ready to fall in love with every spoonful.
Want to see how it all comes together? You can See It In Action and follow the full step-by-step.
If you’re in the mood to turn your Tom Yum Kha Soup into a full Thai-inspired meal, try pairing it with a few of my other favorites. Pad Thai with Chicken Tofu is the perfect blend of chewy noodles, tender chicken, and a sweet, salty, tangy sauce that everyone loves.
For something fun and finger-licking, Sticky Thai Chicken Wings bring the perfect balance of caramelized sweetness and gentle heat. Or keep it simple and cozy with One Skillet Thai Chicken Thighs with Noodles — juicy chicken and silky noodles tossed in a rich, aromatic sauce that all comes together in one pan. Each one adds its own little spark, creating a meal that’s bold, comforting, and full of life.
FAQs
Yes! It’s naturally high in protein and packed with immune-boosting ingredients like garlic, lime, and chili. Plus, coconut milk provides healthy fats that make it both nourishing and satisfying.
Both are traditional Thai soups, but Tom Kha includes coconut milk, which gives it a creamier, richer texture and a milder flavor compared to the clear, spicy Tom Yum.
Absolutely. Tom Kha Gai (chicken) is just as delicious — the broth works beautifully with tender chicken pieces, mushrooms, and fresh herbs.
You can, but it will taste closer to Tom Yum instead of Tom Kha. Coconut milk is what gives the soup its creamy texture and mellow flavor, balancing the spice and acidity beautifully.
See It In Action: Step-By-Step
Tom Yum Kha Soup Recipe
Ingredients
- 20 oz whole shrimps with heads and shells
- 3 stalks lemongrass minced
- 4 thai bird's eye chilies smashed
- 6 garlic cloves smashed
- 10 kaffir lime leaves torn
- 1 piece galangal sliced
- 1 cup low sodium chicken broth
- 5 cups water
For the Soup
- 1 medium onion cut into wedges ½ inch thick
- 8 oz oyster mushrooms sliced
- 2 tomatoes cut into wedges
- 2 tsp sugar
- 6 tbsp fish sauce
- 5 tbsp lime juice
- ½ cup fresh coriander/cilantro leaves for garnish
- 3 tbsp thai roasted chili pste
- ⅔ cup coconut milk
Instructions
- Remove the shells and heads from the shrimp, but keep them for the broth. Set the peeled shrimp meat aside.
- In a large pot, combine the shrimp heads and shells with lemongrass, Thai bird’s eye chilies, garlic, kaffir lime leaves, galangal, chicken broth, and water.
- Bring everything to a boil, then reduce the heat and simmer gently for 10 minutes.
- Pour the broth through a fine strainer to remove the solids, keeping only the liquid.
- Return the strained broth to the pot. Add the onion and mushrooms, and simmer for about 3 minutes.
- Stir in the tomato wedges and cook for another minute.
- Add the shrimp meat and cook for 2 minutes, until it turns pink and opaque.
- Stir in the sugar, fish sauce, Thai roasted chili paste, coconut milk, and lime juice. Simmer for 1 more minute.
- Ladle the soup into bowls, garnish with fresh coriander, and serve hot.
Notes
- Don’t Rush The Broth: Let the shrimp shells, lemongrass, and galangal simmer slowly to release all their flavor.
- Balance The Flavors: Adjust to taste — add more lime for tang, fish sauce for salt, or chili paste for heat.
- Add Coconut Milk Gently: Stir it in at the end to keep the soup creamy and smooth.
- Serve Fresh: The herbs and shrimp are at their best right after cooking — that’s when the magic happens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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