Spicy Tom Kha Noodle Soup

Once a month without fail, I find myself craving Thai food. It always hits out of nowhere, and before I know it, I’m scrolling through delivery apps, adding Tom Yum, Pad See Ew, and Thai Fried Rice to my order. Lately, though, I’ve been challenging myself to recreate those same flavors at home. There’s something so satisfying about learning how to build that depth of flavor from scratch and honestly, it's been fun seeing how close I can get to my go-to takeout dishes. Spoiler alert: I think it tastes even better when homemade especially because you can do everything to your own liking. I’m slowly learning how to make all of my favorites, from spicy noodle soups to creamy coconut curries, and this season, I’m determined to master a whole rotation of restaurant-style Thai recipes that feel just as comforting (if not more) when made in my own kitchen.

Today, I am sharing how to make spicy Tom Kha Noodle Soup. A cozy, creamy, and slightly spicy Thai-inspired coconut soup with noodles: Restaurant worthy food at home

There’s something about this soup that makes it so special. It’s rich, comforting, a little spicy, and full of flavor & aromatics. It’s the kind of recipe I make all year round when I want something soothing and have just a bit of extra time to spend in the kitchen. And in the fall? It’s everything. Creamy coconut milk, fragrant lemongrass, chili heat, and sticky rice noodles all come together in one cozy, bowl.

You can add some chili oil on top for a little extra spice as well!

Pro Tip: Cook the noodles separatly (unless you want the broth you spent so long working on to disappear)

One thing to keep in mind with this soup—don’t store the noodles in the broth. I’ve made that mistake before when I was being lazy, and while the noodles still taste good, they’ll soak up all that broth you worked so hard on. Rice noodles, especially, love to absorb liquid and will just keep expanding in the fridge. They get huge, mushy, and can throw off the texture of the whole dish. I always recommend cooking the noodles separately and storing them on their own. When you’re ready to eat, just reheat the broth and pour it over the noodles—it keeps everything fresh and balanced.

What Does Lemongrass Taste Like?

Lemongrass has a bright, citrusy flavor that’s fresh and slightly floral—like a cross between lemon zest and a hint of mint or ginger. It’s not sour like lemon juice, but instead adds a clean, fragrant note that instantly lifts the entire dish. In soups like Tom Kha, it gives the broth that signature lightness and complexity, balancing out creamy coconut milk and spicy chilies with something crisp and aromatic. It smells just as good as it tastes—earthy, lemony, and refreshing, almost like the scent of a spa in herb form.

How To Prepare Lemongrass

The first time I cooked with lemongrass, I was SO intimidated. It ended up being much more simple than I thought and as I've gained confidence in the kitchen, new ingredients excite me more than make me nervous! To prepare lemongrass, start by cutting off the dry root end and the tough top half of the stalk—you’ll only use the bottom 4 to 6 inches. Peel off the outer layers until you get to the pale, smooth part. If you're using it for soup, like Tom Kha, lightly smash the stalk with the side of a knife to help release its oils, then cut it into 2-inch pieces so it’s easier to remove before serving. You can also mince it finely if it’s going to be blended or cooked into something where you don’t need to remove it later. As you can probably tell from the shot above, I don't usually prepare my lemongrass perfectly. It still releases fragrent oils and makes the broth taste delish! No Pressure!!

Can I substitute the proteins?

Absolutely!! Below is a version of this soup I made with tofu! I think it tastes best with ether chicken or tofu! It may even be delish with some white fish as well. The base is coconut-y and creamy so it works with many meats that soak up flavors. You can fry the tofu beforehand or just keep it soft!

Ingredient List

Soup base:

• 1 tbsp neutral oil

• 3 cloves garlic, minced

• 1 thumb-size piece of fresh ginger or galangal, sliced

• 2 stalks lemongrass, smashed and cut into 2-inch pieces

• 2–3 Thai red chilies

• One onion - cut in fourths

• About 3 tablespoons chili paste (adjust to spice level)

• 3 cups chicken or vegetable broth

• 1 can (13.5 oz) full-fat coconut milk

• 1 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tbsp lime juice

• 1 tsp coconut sugar or brown sugar

Add-ins:

• 5 oz rice noodles, sweet potato noodles, or vermicelli, cooked separately

• 1 cup mushrooms (snow white or button)

• 1 cup chicken, tofu, or shrimp (optional)

• Hand full of bean sprouts

• 1 small handful cilantro, roughly chopped

• Lime wedges, for serving

• Green onions or Thai basil (optional, for topping)

Instructions

1. Sauté the aromatics. In a large pot, heat oil over medium. Add garlic, ginger, lemongrass, chilies, onion, & red pepper paste into a pot. Sauté for 2–3 minutes until fragrant but not browned.

2. Build the broth Add broth, coconut milk, fish sauce, lime juice, and sugar. Stir and bring to a gentle simmer. Let it simmer uncovered for 10–15 minutes so the flavors can develop. (This part is the most important to build flavor in the broth.)

3. Sift out the chilies & ginger if there are any large pieces left. Feel free to leave in some lemongrass to continue building flavor. (Just don't forget it's there when you are eating haha!)

4. Add the veggies + protein Add mushrooms & any other veggies you added. If using chicken, shrimp, or tofu, add it now too. Simmer for another 5–7 minutes until everything is tender and infused with flavor. Pro tip: If you have extra time on your hands, cook for another few hours to continue building flavor.

5. Taste + adjust Remove lemongrass pieces. Taste and adjust with more lime, fish sauce, or chili depending on your mood.

6. Serve with noodles or white rice Add cooked noodles to bowls and ladle hot soup over them. Top with fresh cilantro, green onions, or basil, and serve with lime wedges on the side.

Notes from my kitchen:

• If you’re sensitive to spice, start with 1 chili and work your way up.

• This soup reheats beautifully!! Just store the noodles separately so they don’t soak up all the broth. (trust me, I've made this mistake before...)

• Make it vegetarian by using veggie broth and tofu, and skipping the fish sauce.

Coconut Lemongrass Chili Soup

A cozy, deeply flavorful coconut broth built with lemongrass, ginger, chilies, and finished with noodles and fresh herbs.

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Serves

4

Category

Soup

Difficulty

Easy

Ingredients

Soup Base

• 1 tablespoon neutral oil
• 3 cloves garlic, minced
• 1 thumb-size piece fresh ginger or galangal, sliced
• 2 stalks lemongrass, smashed and cut into 2-inch pieces
• 2 to 3 Thai red chilies
• 1 onion, quartered
• About 3 tablespoons chili paste, adjusted to spice preference
• 3 cups chicken or vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon fish sauce or soy sauce for vegetarian
• 1 tablespoon lime juice
• 1 teaspoon coconut sugar or brown sugar

Add-Ins

• 5 oz rice noodles, sweet potato noodles, or vermicelli, cooked separately
• 1 cup mushrooms, snow white or button
• 1 cup chicken, tofu, or shrimp, optional
• Handful of bean sprouts
• Small handful cilantro, roughly chopped
• Lime wedges, for serving
• Green onions or Thai basil, optional

Instructions

1. Heat oil in a large pot over medium heat. Add garlic, ginger, lemongrass, chilies, onion, and chili paste. Sauté for 2 to 3 minutes until fragrant but not browned.
2. Add the broth, coconut milk, fish sauce, lime juice, and sugar. Stir well and bring to a gentle simmer. Simmer uncovered for 10 to 15 minutes to allow the flavors to fully develop.
3. Remove any large pieces of ginger or chilies if desired. You can leave some lemongrass in for extra flavor, just remember it is there when eating.
4. Add mushrooms and any additional vegetables. If using chicken, shrimp, or tofu, add it now as well. Simmer for another 5 to 7 minutes until everything is tender and infused with flavor.
5. Remove the lemongrass pieces. Taste and adjust seasoning with more lime juice, fish sauce, or chili depending on your mood.
6. Add cooked noodles to serving bowls and ladle the hot soup over them. Finish with cilantro, green onions or basil, and serve with lime wedges.

Notes from my kitchen:
If you are sensitive to spice, start with one chili and work your way up.

This soup reheats beautifully. Store noodles separately so they do not soak up all the broth. Trust me, I have made this mistake before.

To make it vegetarian, use vegetable broth, tofu, and skip the fish sauce.

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