Tom Kha Talay Recipe (Thai Coconut Seafood Soup)

ByPraew September 28, 2025September 28, 2025

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .

This tom kha talay recipe is a rich and creamy Thai coconut seafood soup with coconut milk, shrimp, and squid. It’s a one-pot dish you can make in just 30 minutes, infused with galangal and mild enough for kids to enjoy too.

Bowl of tom kha talay served with herbs, galangal, and chili oil on a creamy broth, placed on a woven mat with lemongrass in the background.

Note: The most popular version of this soup is tom kha gai, which is made with chicken. This recipe is a delicious variation that uses shrimp and squid, but feel free to add any seafood you have on hand!

What is tom kha talay?

Tom kha talay is a Thai seafood soup with coconut milk, galangal, lemongrass, and kaffir lime leaves. Tom means boil, kha means galangal, and talay means seafood. The soup is creamy, aromatic, and has a balanced mix of sweet, sour, and salty flavors.

Recipe highlights

Authentic Thai flavor: This recipe uses all the traditional Thai ingredients for that real taste you’d get here in Thailand.
Thai restaurant quality: I owned my own Thai restaurant, and this is exactly how I’d serve it there!
Customizable: Swap in any seafood or protein you like.
Spice option: Tom kha is usually mild, but you can easily add some chili oil or chili paste for heat. Or try my tom yum talay for a spicier seafood soup!
Gluten-free comfort food: Naturally gluten-free, easy to make, and so comforting with every spoonful.

Close-up of Thai seafood tom kha soup with shrimp heads, squid rings, lemongrass, and fresh herbs in a coconut milk broth.

Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Coconut milk – Use full-fat coconut milk for a creamy, rich base. Avoid low-fat versions for best flavor and texture.
Water – Lightens the soup and balances the richness of the coconut milk.
Shrimp – I like to leave the heads on for extra flavor in the broth, but that’s totally optional. Large shrimp work best for this soup.
Squid – Cleaned squid slices cook quickly and soak up the broth’s flavor beautifully.
Tamarind paste – Adds a mild sourness.
Fish sauce – Provides the salty, umami depth essential in Thai soups.
Palm sugar – Balances the sour and salty flavors with a gentle caramel-like sweetness.
Salt – Helps round out the flavor and enhance the aromatics.
Kaffir lime leaves, galangal, lemongrass – These three ingredients give tom kha its signature aroma and flavor; don’t skip them.
Culantro, coriander, green onions – Used as garnish for a fresh, herbal finish. Use what you have available.
Mushrooms – Straw mushrooms are common, but button, enoki, or oyster mushrooms work well too.
Dried chilies (optional) – Add whole for mild heat and aroma, or crush for more spice.

How to make seafood soup with coconut milk

Step 1: Prep your ingredients. Clean and slice the squid, devein the shrimp, and set aside. Lightly smash the lemongrass and tear the kaffir lime leaves to release their aroma. Slice the galangal, rinse the mushrooms, and gather all remaining ingredients.

Plate with raw shrimp, squid, mushrooms, and sliced Thai herbs.

Step 2: Simmer the aromatics. In a medium pot, bring water to a gentle boil. Add the galangal, lemongrass, and kaffir lime leaves. Let everything simmer for a minute until the broth smells fragrant.

Sliced galangal and herbs bubbling in a pot of broth.

Step 3: Add the seasonings. Add the tamarind paste, fish sauce, palm sugar, and salt. Stir until the sugar and salt dissolve completely.

Step 4: Add mushrooms. Add the mushrooms and let them cook until just tender.

White mushrooms floating in herbal broth with galangal and lime leaves.

Step 5: Add seafood. Add the shrimp and squid. Simmer until the seafood is just cooked through; this only takes a few minutes.

Shrimp, squid, and mushrooms cooking in a gently bubbling broth.

Step 6: Add coconut milk. Lower the heat and stir in the coconut milk. Let it warm through gently without boiling.

Creamy coconut broth in a white pot with floating galangal slices.

Step 7: Finish and serve. Turn off the heat. Top with fresh culantro, coriander, green onions, and whole or crushed dried chilies for extra spice, if desired. Serve warm and enjoy! (You can strain spices like lemongrass and galangal before serving.)

Vegetarian option

To make a vegetarian tom kha, simply skip the seafood and use mushrooms or tofu as the main protein. Replace the fish sauce with soy sauce or a vegan fish sauce substitute.

More Thai soup recipes to try

And that’s how you make this comforting, authentic tom kha seafood soup recipe right at home. Let me know in the comments if you tried it, and don’t forget to follow me on social media for more: Facebook, Instagram, and Pinterest!

Frequently asked questions

How to store leftovers?

Let the soup cool completely, then transfer it to an airtight container. Store it in the fridge for up to 3 days. Reheat gently on the stove over low heat, but avoid boiling to keep the seafood tender and the coconut milk smooth.

Can I make this ahead of time?

Yes! You can make the broth ahead and store it in the fridge for up to 2 days. For the best texture, add the shrimp, squid, and herbs right before serving.

Praew

Thai food blogger

Hi, I’m Praew! I was born in Isan, Northeastern Thailand, where I started helping my grandmother cook from a young age. When I was six, I moved to Belgium and later spent my years working in Thai takeout restaurants. I even ran my own Thai restaurant there! Now I'm back in Thailand, sharing everything I’ve learned over a lifetime of cooking Thai food on this blog!