Tom Kha Thai Coconut Soup (Printable Version)

Fragrant Thai soup with tender chicken, mushrooms, and coconut cream infused with lemongrass, galangal, and lime leaves.

# 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 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 birds 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

# Directions:

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

# Expert Advice:

01 -
  • The broth has a velvety texture that feels like a warm hug without being overly rich.
  • It balances spicy, sour, and salty notes so perfectly that every spoonful tastes slightly different.
02 -
  • Never let the broth reach a rolling boil or the coconut cream might separate and lose its smooth look.
  • Always bruise your lemongrass with the back of a knife to ensure the flavor actually gets into the liquid.
03 -
  • Add the lime juice at the very end after turning off the heat to keep the flavor bright and sharp.
  • If the soup is too thick a splash more stock will thin it out without losing the creamy mouthfeel.
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