Tom Kha Soup

Similar to Cambodian Somlaw M’Chu Ktis this popular Thai soup is easy to make using Angkor Lemongrass Paste (Kroeung)

Tom Kah soup with cilantro, button mushrooms and Fresno chili

Tom Kah soup with cilantro, button mushrooms and Fresno chili
Prep Time: 30 minutes
Cook Time: 15 minutes
Course: Soup
Cuisine: Thai
Keyword: Asian Soup, Creamy Soup, kroeung, lemongrass, Non Dairy Soup, Thai Mushroom Soup, Thai Soup, Tom Kha, Tom Kha Kai
Servings: 6
Author: Channy Laux


  • 5-6 quart pot



  • Heat chili powder in oil over low heat; stir until oil turns red. Add 4 tablespoons coconut cream (the top portion of the coconut milk), continue stirring until coconut cream becomes translucent and the mixture is uniform.
    Add lemongrass paste and sugar; continue cooking until mixture begins to stick together.
  • Add chicken to the soup base; increase heat to medium and sauté until meat is evenly seared. Add ½ cup of broth, galangal and makrut lime leaves, bring to soft boiled, then reduce heat and simmer for 5-8 minutes until the meat is cooked. Stir halfway through.
  • Turn heat on medium-high; add the remainder of broth; cover and bring to rolling boil. Add remaining coconut milk and bring to soft boil. Turn off heat, add Fresno chili and mushroom. Salt to taste.
  • Right before serving add lime juice to taste, garnish with cilantro and green onion


Served with steam rice
* Substitutions:
  • Substitute Thnot Sugar with granulated sugar
  • Substitute your favorite protein for chicken
** Galangal and makrut lime leaves are optional with this recipe, since Angkor Food Lemongrass Paste already includes these ingredients.  However, if you would like an extra bold flavor of these herbs you can add them to the broth.  Alternatively they can be substituted with 1.5 teaspoon Galangal Powder, or dried Makrut leaves Whole, 2 teaspoons of Flakes or 1.5 teaspoon of Powder
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

One thought on “Tom Kha Soup

Leave a Reply