Tom Kha Thai Coconut Soup (Printer-Friendly)

Velvety coconut soup with chicken, mushrooms, and fragrant Thai aromatics.

# What You Need:

→ Protein

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

→ Broth & Base

02 - 13.5 fl 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 bird's eye chilies, smashed (optional)

→ Seasoning

11 - 2 tablespoons fish sauce
12 - 1 tablespoon fresh 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 Cook:

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 infuse the broth with the aromatics and deepen the flavor profile.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes, or until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass, galangal, and lime leaves from the soup.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, and adjust seasoning as needed for optimal balance.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • The fragrant combination of lemongrass, galangal, and lime leaves creates layers of flavor that unfold with each spoonful, something packaged soups can never achieve.
  • Its surprisingly quick to prepare yet tastes like it simmered all day, making it perfect for those evenings when you want something deeply satisfying without hours in the kitchen.
02 -
  • Never let the soup reach a rolling boil after adding the coconut cream or it may separate and lose that silky texture.
  • The soup actually tastes even better the next day after the flavors have had time to meld overnight in the refrigerator.
03 -
  • Smack lemongrass stalks firmly with the flat side of a knife before adding them to release more flavor, a technique a Thai chef insisted makes all the difference.
  • The soup base without chicken can be made ahead and refrigerated for up to three days, then reheated and finished with protein just before serving for an almost instant meal.
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