Tom Kha Coconut Soup (Print)

Creamy Thai soup with chicken, mushrooms, coconut milk, lemongrass, galangal, and lime leaves.

# Ingredients:

→ 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 ground 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 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. Bring to a gentle simmer over medium heat.
02 - Simmer for 10 minutes to allow the aromatics to fully infuse the broth with their fragrances and 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 stalks, galangal slices, and lime leaves from the soup.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, 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 Tips:

01 -
  • It's ready in 40 minutes but tastes like you've been simmering it all day, which is honestly the best kind of food magic.
  • One pot, aromatic infusion, and the chicken comes out so tender it practically dissolves on your tongue.
  • Naturally gluten-free and dairy-free, but the coconut cream makes it feel indulgent in the way that matters most.
02 -
  • Do not skip the initial 10 minute infusion step—this is not the time to rush, because that's when the aromatics surrender their essence to the broth.
  • Fish sauce smells like it belongs nowhere near food until it hits the hot liquid, then it transforms into the most savory, grounding note your palate will thank you for.
  • Tearing kaffir lime leaves by hand rather than chopping them releases the oils differently and leaves more delicate texture floating in your bowl.
03 -
  • Smash garlic and chilies with the flat of your knife before adding them—this bruising releases oils and flavors that clean slices never quite achieve.
  • Taste the broth after the infusion step and before you add the protein, because that's your chance to adjust aromatics without diluting them with other ingredients.
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