Tom Kha Soup (Print Version)

Creamy Thai soup with coconut, lemongrass, chicken and mushrooms

# What You 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 as substitute
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 additional for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Lime wedges

# How-To Steps:

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 aromatic ingredients.
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 well, taste, and adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The rich coconut broth has this incredible knack for warming you from the inside out while still feeling light enough for any season.
  • Every spoonful offers a different layer of flavor that unfolds gradually - from the initial coconut creaminess to the citrusy finish that makes your taste buds tingle with delight.
02 -
  • Never boil the soup aggressively after adding coconut cream or it might separate - a gentle simmer is all you need for the flavors to meld beautifully.
  • The soup actually tastes better the next day when all the flavors have had time to get acquainted overnight in the refrigerator.
03 -
  • If you cant find fresh galangal, look for it frozen at Asian markets - its significantly better than dried and maintains that essential pine-citrus flavor that defines Tom Kha.
  • When slicing chicken for the soup, partially freezing it for 15 minutes first makes it easier to cut into those signature thin, even slices that cook quickly and evenly in the broth.
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