Thai Soup – Tom kha goong

I love Thai flavours and cooking with Thai herbs is my favourite way to add fusion to any dish.

There is so many variations of a Thai soup but a Tom Kha Goong is one of my favourite soups of all time. My take on the classic Tom yum is a bit less laborious because I take the easy way out and take some help from the fiery red curry paste.


I may not spend time grinding my own red curry paste because I want to put that love in making that stock for the soup. The longer you cook out the stock the better and it’s also one of those stocks that you can cook and batch freeze for those busy weeknight meals. Once you have the stock it’s only another 20 minutes till you have a rich soupy dinner!


What you will need:

For the stock:

  • 3tbsp coconut oil
  • 1/2 sliced onion
  • 2 cloves of garlic
  • 1 inch of chopped ginger
  • 1 inch of galangal
  • 1 stalk of lemongrass
  • Bunch of coriander stems
  • 200g chicken bones
  • 6-8 prawn shells
  • 1 litre water

For the proteins:

  • 3tbsp coconut oil
  • 2tbsp red curry paste
  • 200g boneless chicken
  • 8-10 raw tiger prawns
  • 1 tsp salt
  • 1/2tsp black pepper

For the final soup:

  • Juice of one lime
  • 2tsp Salt
  • 2tsp soya sauce
  • 2tbsp red curry paste
  • 1tsp brown sugar
  • 1tsp tomato puree
  • 300ml coconut milk ( with the cream)
  • 1tsp fish sauce
  • 1 stalk of lemongrass

Steps:

  1. Take a heavy bottomed pot, add in the oil and fry all the ingredients for a couple of minutes before adding the litre of water. Make sure the lemongrass stalk is slightly broken down.
  2. Cook the stock for 20-30 minutes or until the stock has reduced to half.
  3. While the stock is simmering, prep your proteins. Add the oil to a pan, saute the red curry paste for a few seconds before adding the chicken.
  4. Fry the chicken for 8-10 minutes and add the prawns in the last few minutes. Try not to overcook the proteins as they will cook again with the stock.
  5. Strain the stock and add some more oil to a pot. Add the red curry paste and once the oil is released from the paste, add the stock back to the pot.
  6. Add the lime juice, soya sauce, fish sauce, salt, sugar and tomato puree. Simmer the stock for 5 minutes.
  7. Add the coconut milk and simmer for another 15 minutes.
  8. Check for seasoning, add more salt if needed.
  9. Add the chicken and prawns in the last couple of minutes and bring the soup to a boil.
  10. Finish off with lemongrass and fresh coriander.

I know there are lots of steps but this soup is worth all the love and perfect for the chilly days!

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