Spicy Tom Kha Noodle Soup

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You'll be craving this year round!

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. 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 - Restuarant 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.

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!!

Ingredients

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

• 1 tsp 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 or vermicelli, cooked separately

• 1 cup mushrooms (snow white or button)

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

• 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, and chilies. 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.

Trust me, you'll be craving this all year long! (& so will your family)