Creamy, Spicy, Unforgettable: The Tom Kha Shrimp Soup You’ll Fall For Instantly

Craving something cozy, fragrant, and a little tropical? Tom Kha with shrimp is my go-to when I want dinner to feel like a quick trip to Thailand. It is creamy from coconut milk, bright with lime, and just spicy enough to keep things interesting. Compared to the fiery Tom Yum, this one leans gentle and silky, which makes it ideal for a weeknight when you want big flavor without the full burn.

What sets this bowl apart

The magic triangle here is coconut milk, lime, and lemongrass, with kaffir lime leaves chiming in for that unmistakable citrusy perfume. Shrimp bring clean, sweet protein; mushrooms soak up all the goodness. You end up with a soup that tastes lush but stays light.

You will need

• 300 g peeled shrimp
• 400 ml coconut milk
• 300 ml chicken broth
• 200 g button mushrooms
• 2 stalks lemongrass
• About a 2 cm piece fresh ginger
• 1/2 fresh red chili
• 4–5 kaffir lime leaves
• 1 tsp lemongrass paste (or use 1 fresh lemongrass stalk instead)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1 tbsp neutral oil
• Small bunch fresh cilantro, for serving
• 5–6 cherry tomatoes, for garnish

Yes, there is both fresh lemongrass and lemongrass paste listed. The paste boosts the aroma; if you only have fresh, use an extra stalk in place of the paste.

How to cook it

1. Wake up the aromatics. Lightly bruise the lemongrass stalks with the flat side of a knife so they release their oils. Peel the ginger and slice it thin. Halve the chili, remove the seeds to keep the heat in check, and mince it. If using an extra fresh lemongrass stalk in place of the paste, cut it into 2–3 cm pieces now.

2. Build the base. Warm the oil in a pot over medium heat. Add the ginger, the bruised lemongrass, the chopped fresh lemongrass pieces, and the chili. Stir for 1–2 minutes until fragrant. Pour in the chicken broth and coconut milk and bring to a gentle boil.

3. Add the vegetables and season. Clean the mushrooms, pat them dry, and slice. Drop them into the pot and simmer for 5 minutes. Stir in the kaffir lime leaves, fish sauce, sugar, and lime juice.

4. Cook the shrimp. Rinse and pat the shrimp dry, then add them to the soup. Simmer for 3–4 minutes, just until they turn pink and opaque. Pull them sooner rather than later; overcooked shrimp go rubbery fast.

5. Let it settle. Turn off the heat, cover, and rest the soup for 5 minutes so the flavors round out.

Serve like you mean it

Fish out the lemongrass pieces and any big slices of ginger before ladling into bowls. Halve the cherry tomatoes and scatter them on top, then finish with chopped cilantro. Serve it hot. A side of plain jasmine rice plays very nicely here if you want to make it a full meal.