Tom Kha Thai Coconut Soup (Print Version)

Creamy Thai coconut soup with chicken, lemongrass, galangal, and fragrant lime leaves

# Ingredient List:

→ 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 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 - Lime wedges

# How to Make:

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 fully infuse the broth with aromatic flavors from the lemongrass, galangal, and lime leaves.
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 stalks, galangal slices, and lime leaves using a slotted spoon or tongs.
05 - Add fish sauce, lime juice, sugar, and salt. Stir well, taste the soup, and adjust seasoning as needed for balance.
06 - Ladle soup into bowls. Garnish generously with fresh cilantro leaves and serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • The way coconut cream tames the heat while letting every aromatic shine through
  • It comes together in under 40 minutes but tastes like it simmered all day
  • That perfect balance where sour sweet salty and creamy hold hands
02 -
  • Coconut cream can separate if boiled too hard, so keep that simmer gentle
  • The soup tastes even better the next day as all those flavors continue to marry
  • Tofu works beautifully here, just use soy sauce instead of fish sauce
03 -
  • Freeze your lemongrass and galangal if you find them in bulk, they keep beautifully
  • The quality of your fish sauce makes or breaks this soup, do not skimp here
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