Tom Kha Goong, Thai Coconut Prawn Soup: A Tasteful Thai Pleasure
Perfect harmony of flavors—sweet, sour, salted, and spicy—is what Thai cuisine is renowned for. One meal that really captures this harmony is Thai Coconut Prawn Soup, sometimes called Tom Kha Goong. In Thai homes and restaurants both, this creamy, aromatic, and somewhat acidic soup is a staple. A comfortable yet strong meal is produced from the creamy coconut milk, the warmth of galangal, the citrussy notes of lemongrass, and the spike of chilli.
This blog will go into the origins, key ingredients, and step-by-step preparation of this delicious soup so you may replicate Thailand’s magic right in your own kitchen.
Thai Coconut Prawn Soup: Origins
The name Tom Kha Goong disfits as follows:
Tom = Boiled; Kha = Galangal, a root like ginger but with a very different citrussy, peppery taste.
Goong = Prawns, or prawns.
This variation of the well-known Tom Kha Gai (chicken coconut soup) substitutes prawns instead of chicken, therefore imparting a delicate seafood sweetness to the meal. Inspired by both native herbs and Chinese-style broths, Tom Kha has been a mainstay of Thai cuisine for decades.
Here’s the recipe card in table format for easy reference:
Thai Coconut Prawn Soup (Tom Kha Goong) Recipe Card
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken or Veg Stock | 3 cups | Can use seafood stock for extra flavor |
| Coconut Milk | 1 can (14 oz) | Full-fat for a creamy texture |
| Prawns (Shrimp) | 10-12 large | Cleaned & deveined |
| Lemongrass Stalks | 2 | Sliced into rounds |
| Galangal | 5-6 slices | Can substitute with ginger |
| Kaffir Lime Leaves | 4-5 | Torn to release aroma |
| Mushrooms | 1 cup | Oyster or straw mushrooms preferred |
| Thai Chilies | 2-3 | Adjust based on spice preference |
| Fish Sauce | 2 tbsp | Adds umami flavor |
| Lime Juice | 2 tbsp | Freshly squeezed |
| Palm Sugar | 1 tsp | Can substitute with brown sugar |
| Cilantro | For garnish | Optional but recommended |
Instructions
| Step | Instructions |
|---|---|
| 1 | Heat the chicken stock in a pot over medium heat. |
| 2 | Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes. |
| 3 | Add mushrooms and cook for 2 minutes. |
| 4 | Add prawns and cook until pink (about 3 minutes). |
| 5 | Pour in coconut milk and stir gently. |
| 6 | Add fish sauce, lime juice, palm sugar, and Thai chilies. Simmer for 2 minutes. |
| 7 | Remove from heat, discard the lemongrass & lime leaves. |
| 8 | Garnish with fresh cilantro and serve hot. |
Key Ingredients in Tom Kha Goong
You will need some essential Thai ingredients if you want this meal really authentic. Here is a split:
Lemongrass adds a fresh citrussy scent, 1. Aromatics & Herbs
Galangal offers a somewhat citrussy, spicy richness. (Ginger is a replacement; the taste won’t be the same.)
With its distinct citrus overtones, Kaffir Lime Leaves improve the scent.
2. Liquids & Base – Creates the creamy, rich texture using coconut milk.
The basis of the soup is Chicken or Vegetable Stock.
Add umami and saltiness with Fish Sauce.
Lime juice offers sour freshness.
3. Protein & Vegetables – Prawns are sweet, delicious and bursting with taste.
- mushrooms – Oyster or straw mushrooms have always worked best.
4. Spices & Heat – Thai Chillies – Provides the heat; change to suit your taste.
Palace Sugar balances the acidity and spice with a bit of sweetener.
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Tom Kha Goong’s Thai Coconut Prawn Soup
First Step: Get ready the ingredients
Cut the lemongrass thinly in rounds.
Cut the galangal thinly and peel it.
To release their fragrance, tear the kaffir lime leaves.
Clear and devein the prawns.
Second step: create the flavourful broth.
In a pot set on medium heat, heat chicken stock.
- Add leaves from kaffir lime, galangal, and lemongrass. To let the flavours meld, simmer for five minutes.
Third step: add the vegetables and prawns.
- Toss among the mushrooms and heat for two minutes.
Add the prawns and let them cook until they become pink—about three minutes.
Fourth Step: Make It Creamy and Flavors
- Pour the coconut milk then softly stir.
Add Fish Sauce, Lime Juice, Palm Sugar, Thai Chillies. - Simmer two more minutes. Taste and change the spice if necessary.
Fifth Step: Serve and Enjoy
- Take off the heat and toss the kaffir lime leaves and lemongrass.
Present hot, topped with some more Thai chilli slices and fresh cilantro.
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Fresh lemongrass, galangal, and kaffir lime leaves make a big difference in the Best Thai Coconut Prawn Soup recipe.
✔ Change Spice Levels – Cut chillies if you want a lessened soup.
✔ Don’t Boil Coconut Milk – Simmer gradually to avoid curdling of the milk.
✔ Balance the Flavours; Thai cuisine is all about harmony; change the saltiness, acidity, and sweetness to suit your taste.
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What to Serve with Tom Kha Goong – Steamed Jasmine Rice – The ideal side to accentuate the tastes.
Crispy, airy, and fantastic for dipping are Thai Spring Rolls.
A bright, sour counterpoint to the creamy soup is Papaya Salad (Som Tam).
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Summary Notes
Capturing the essence of Thai cuisine—fragrant, creamy, spicy, and profoundly comforting— Thai Coconut Prawn Soup is This dish is absolutely must-try regardless of your level of experience with Thai cuisine or just experiencing it for the first time!
Want the whole recipe including precise measurements? View the recipe card down below!
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