Tom Kha Soup (Printable)

Fragrant Thai coconut soup with tender chicken, mushrooms, and aromatic herbs in a creamy 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 tbsp 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 - 2–3 Thai birds eye chilies, smashed (optional)

→ Seasoning

11 - 2 tbsp fish sauce
12 - 1 tbsp lime juice, plus extra to serve
13 - 1 tsp 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. Bring to a gentle simmer over medium heat.
02 - Simmer for 10 minutes to infuse the broth with the aromatics.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8–10 minutes, or until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass, galangal, and lime leaves.
05 - Add fish sauce, lime juice, sugar, and salt. Stir, taste, and adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges.

# Expert Tips:

01 -
  • The fragrant broth requires almost no technique but delivers restaurant-quality flavor that will make everyone think you studied in Thailand.
  • Its remarkably forgiving – even when I accidentally doubled the lime juice once, it still turned out delicious with a brighter, more summery profile.
02 -
  • The first time I made this, I simmered it too aggressively and the coconut cream separated completely, giving me an oily layer on top – now I keep it at a gentle bubble just below a simmer.
  • Adding the lime juice at the very end preserves its bright flavor – I once added it too early and it practically disappeared during cooking.
03 -
  • If you cant find kaffir lime leaves, add a teaspoon of lime zest at the end of cooking – it wont be identical but brings that citrusy complexity that defines the soup.
  • The soup tastes even better when made a day ahead, allowing all those fragrant ingredients to fully infuse the broth – just reheat gently without boiling.
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