Tom Kha Hed Mushroom Coconut Soup

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Floating markets

📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
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Tom Kha Hed Mushroom Coconut Soup, plated and ready to serve

Tom Kha Hed proves that the coconut-galangal broth is so powerfully flavoured that it needs no meat to be extraordinary. Using a combination of oyster, shiitake, enoki, and king trumpet mushrooms creates a soup of remarkable complexity and texture. The mushrooms absorb the fragrant broth and release their own umami, creating a bowl that vegetarians and meat-eaters alike tend to fight over.

What You’ll Need

Ingredients for Tom Kha Hed Mushroom Coconut Soup

Tom Kha Hed Mushroom Coconut Soup

The vegetarian soul of Tom Kha — multiple varieties of mushroom in the classic galangal and coconut broth, deeply umami and satisfying.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Thai
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 600 ml full-fat coconut milk
  • 400 ml vegetable stock
  • 150 g oyster mushrooms
  • 100 g shiitake mushrooms stems removed
  • 100 g king trumpet mushrooms sliced
  • 50 g enoki mushrooms
  • 6 slices galangal
  • 3 stalks lemongrass bruised
  • 6 kaffir lime leaves torn
  • 4 bird's eye chilies
  • 3 tbsp soy sauce or coconut aminos
  • 3 tbsp lime juice

Instructions

  • Combine coconut milk, stock, galangal, lemongrass, and kaffir lime. Simmer 10 minutes.
  • Add all mushrooms. Simmer 8–10 minutes until tender.
  • Add chilies.
  • Season with soy sauce and lime juice.
  • Taste for balance — rich, sour, fragrant, lightly spicy.
  • Serve with extra lime wedges.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 8g | Fat: 30g | Fiber: 3g
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Cooking Tom Kha Hed Mushroom Coconut Soup in the kitchen

Health Benefits

  • Shiitake mushrooms contain lentinan, an immune-modulating polysaccharide.
  • Some mushrooms contain ergosterol, a compound they can convert to vitamin D2 when exposed to UV light.
  • Using several mushroom varieties together provides a broader range of beta-glucans than any single variety alone.
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