What is Thai coconut soup made of?

Thai coconut soup, also known as Tom Kha , is made with coconut milk, Thai curry paste, ginger, garlic, lime juice, and vegetable or chicken stock. These ingredients come together to create a creamy, fragrant, and slightly spicy broth that’s both comforting and refreshing. Many versions also include vegetables like mushrooms, bell peppers, and herbs such as cilantro or Thai basil. This recipe adds noodles and roasted chickpeas for extra heartiness, turning the traditional soup into a complete, satisfying meal.

Is Thai coconut soup spicy?

It can be! The spice level depends on how much Thai red curry paste you use. Start with less and adjust to taste. The coconut milk also balances the heat well.

What does Thai coconut soup taste like?

Thai coconut soup is a beautiful balance of creamy, spicy, tangy, and slightly sweet. The coconut milk gives it richness, while red curry paste adds heat and depth. Lime juice brightens the broth, and fresh herbs bring a burst of freshness that ties everything together. It’s the kind of soup that feels indulgent yet light enough to enjoy year-round.

What is the difference between Tom Yum and Thai coconut soup?

While both Tom Yum and Thai coconut soup (Tom Kha) are beloved Thai dishes, they’re quite different in flavor and texture. Tom Yum has a clear, tangy, and spicy broth made with lemongrass, lime leaves, and chili paste — it’s light and zesty. Tom Kha, on the other hand, includes coconut milk, which makes the broth richer, creamier, and slightly sweet. Think of Tom Yum as bright and fiery, while Tom Kha is warm, mellow, and soothing with a hint of spice.

Is Thai coconut soup good for you?

Yes! Thai coconut soup can be very nutritious, especially when made with wholesome ingredients. Coconut milk provides healthy fats, while vegetables and chickpeas add fiber, protein, and antioxidants. Using fresh herbs, lime juice, and ginger boosts the soup with anti-inflammatory and immune-supporting benefits. If you’d like to make it lighter, you can use light coconut milk or reduce the curry paste to lower the fat and sodium without losing flavor.

What do Thai people eat with soup?

In Thai cuisine, soups like Tom Kha and Tom Yum are often served as part of a larger meal alongside rice, stir-fried dishes, or grilled meats. Thai people usually enjoy soup as a side or complementary dish rather than a standalone meal. It’s common to eat soup with steamed jasmine rice , which helps balance the rich and spicy flavors of the broth. You might also find it paired with crispy spring rolls or green papaya salad for a balanced meal with different textures.

Can I make Thai coconut soup vegan?

Yes, simply replace fish sauce with soy sauce or tamari and ensure your curry paste is vegan (some contain shrimp paste). The rest of the ingredients are naturally plant-based.

Thai Coconut Soup with Chickpeas

Name: Thai Coconut Soup with Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 tablespoon avocado oil; 1 small shallot, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons Thai red curry paste (adjust to taste for spice); 1 (13.5 ounce) can coconut milk; 4-5 cups vegetable stock (depending on your consistency preference); 1 tablespoon fish sauce (or soy sauce for vegetarian); 1 tablespoon lime juice, freshly squeezed (to taste); ½ tablespoon brown sugar (optional, for balance); 8 ounces noodles, rice noodles or ramen noodles; 1 red bell pepper, thinly sliced; 1 pack (4 ounces) enoki mushrooms, ends trimmed; 1 cup shelled edamame, frozen; 2 tablespoons fresh cilantro, finely chopped; 1 (15-ounce) can chickpeas, drained and rinsed; 1 tablespoon olive oil; ½ teaspoon smoked paprika; ¼ teaspoon garlic powder; ½ teaspoon salt; fresh Thai basil or mint leaves; lime wedges; chili oil or sriracha (for heat); fried shallots or toasted peanuts (for crunch); scallions, thinly sliced

Description

Creamy Thai Coconut Soup with Chickpeas is a cozy, protein-packed vegetarian noodle soup with a rich coconut curry broth and bold flavor.

Ingredients

Scale

For the soup base:

1 tablespoon avocado oil
1 small shallot, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste (adjust to taste for spice)
1 (13.5 ounce) can coconut milk
4-5 cups vegetable stock (depending on your consistency preference)
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 tablespoon lime juice, freshly squeezed (to taste)
½ tablespoon brown sugar (optional, for balance)
8 ounces noodles, rice noodles or ramen noodles

For the vegetables:

1 red bell pepper, thinly sliced
1 pack (4 ounces) enoki mushrooms, ends trimmed
1 cup shelled edamame, frozen
2 tablespoons fresh cilantro, finely chopped

For the roasted chickpeas:

1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt

Optional garnishes:

fresh Thai basil or mint leaves
lime wedges
chili oil or sriracha (for heat)
fried shallots or toasted peanuts (for crunch)
scallions, thinly sliced

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Instructions

Roast the chickpeas:

Preheat oven to 400°F (200°C). Pat the chickpeas dry with a paper towel. Spread on a baking sheet, toss with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
Roast for 20-25 minutes, shaking the pan halfway, until golden and crispy. Set aside.

Make the coconut soup:

In a large pot, heat oil over medium-high heat until shimmering, about 1 minute. Add the shallot, garlic, ginger, and red curry paste. Mix well and cook until fragrant, about 2 minutes.
Stir in the coconut milk, vegetable stock, fish sauce, lime juice, and brown sugar (if using). Mix well, bring to a gentle boil, then reduce the heat to medium.
Add the bell pepper, enoki mushrooms, and edamame. Simmer for 2-3 minutes until vegetables are just tender.

Cook the noodles:

In a separate pot, bring water to a boil and cook the noodles according to package instructions (usually 3-5 minutes) until al dente. Drain well.

Assemble the soup:

Divide the noodles into two large bowls. Ladle the hot coconut curry broth and vegetables over the noodles. Top generously with the roasted chickpeas.
Finish with fresh cilantro and your choice of garnishes (ie. a drizzle of chili oil, a squeeze of lime, or a sprinkle of crispy shallots or peanuts). Serve immediately while hot.

Notes

How to store: Allow leftovers to cool completely, then transfer to an airtight container. Store the soup and noodles separately in the refrigerator for up to 3-4 days.

How to reheat: Reheat gently on the stove over medium heat until warmed through. If the broth thickens, add a splash of coconut milk or stock to loosen it.

How to freeze: Freeze the broth separately (without noodles) for up to 2 months. Thaw overnight in the fridge, reheat on the stove, and add freshly cooked noodles before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai