Tom Kha Soup (Printable)

Creamy coconut soup with tender chicken, aromatic herbs, and fresh vegetables in a fragrant broth.

# What You’ll Need:

→ Protein

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

→ Broth & Base

02 - 1 can (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 if unavailable
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 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 aromatic ingredients to fully infuse the broth with their flavors.
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 to achieve balanced flavors.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • It feels like a warm hug for your senses without being overly heavy.
  • The prep is surprisingly fast which makes it perfect for a weeknight escape.
02 -
  • Never let the soup reach a rolling boil or the coconut cream might separate and lose its smooth finish.
  • Wait until the heat is off before adding the lime juice to prevent the broth from turning bitter.
03 -
  • Bruise the lemongrass with the back of your knife to open up the fibers and release the most flavor.
  • Use full fat coconut cream for the most decadent mouthfeel and authentic restaurant quality result.
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