Tom Kha Thai Coconut Soup (Print Version)

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

# Needed Ingredients:

→ 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
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 to serve
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Extra 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 allow the broth to absorb the aromatic flavors from the lemongrass, galangal, and lime leaves.
03 - Add sliced chicken and mushrooms to the pot. Continue simmering 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 broth.
05 - Add fish sauce, lime juice, sugar, and salt. Stir well, 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 Suggestions:

01 -
  • It feels like a luxury restaurant dish but comes together in one pot with very little effort.
  • The balance of creamy coconut and bright lime creates a flavor that hits every single taste bud.
02 -
  • Never let the soup reach a rolling boil because the high heat can cause the coconut cream to separate and look grainy.
  • If you cannot find galangal, use fresh ginger instead even though the flavor profile will shift slightly toward something more peppery.
03 -
  • Smash the lemongrass stalks with the back of a heavy knife to crack the fibers and release the most flavor.
  • Wait until the heat is turned off to add the final splash of lime juice to keep the flavor from turning bitter.
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