Tom Kha Soup (Print Version)

Fragrant Thai coconut soup with tender chicken and aromatic herbs.

# What You'll Need:

→ Protein

01 - 10 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth & Base

02 - 1 can (13.5 oz) coconut cream
03 - 2 cups chicken stock
04 - 2 stalks lemongrass, trimmed and bruised
05 - 4 slices fresh galangal or 1 tablespoon ginger
06 - 4 kaffir lime leaves, torn

→ Vegetables & Aromatics

07 - 7 oz button mushrooms, sliced
08 - 2 small shallots, thinly sliced
09 - 2 cloves garlic, smashed
10 - 2 to 3 Thai birds eye chilies, smashed (optional)

→ Seasoning

11 - 2 tablespoons fish sauce
12 - 1 tablespoon lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Extra lime wedges

# How to Make It:

01 - In a large saucepan, combine coconut cream and chicken stock. Add lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chilies. Bring to a gentle simmer over medium heat.
02 - Simmer for 10 minutes to allow the flavors of lemongrass, galangal, and lime leaves to fully infuse into the broth.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass stalks, galangal slices, and lime leaves from the broth.
05 - Add fish sauce, lime juice, sugar, and salt. Stir well, taste, and adjust seasoning to achieve balanced flavors.
06 - Ladle soup into bowls. Garnish generously with fresh cilantro leaves and serve with extra lime wedges on the side.

# Additional Tips::

01 -
  • The fragrant lemongrass and galangal infuse into the coconut cream creating layers of flavor that unfold with each spoonful, like discovering a new secret each time.
  • Its surprisingly quick to make but delivers such complex flavors that friends will think youve been cooking all day when you casually mention you made it from scratch.
02 -
  • Resist the urge to boil this soup vigorously - a gentle simmer preserves the delicate flavors and prevents the coconut cream from separating.
  • The soup actually tastes better the next day after the flavors have had time to meld, so dont hesitate to make it ahead.
03 -
  • Freeze leftover lemongrass, galangal, and lime leaves - they freeze beautifully and can be used straight from frozen for your next batch.
  • If you find the soup too spicy, add more coconut cream rather than diluting with water, which preserves the richness while tempering the heat.
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