Tom Kha Thai Coconut Soup (Print Version)

Creamy coconut broth infused with lemongrass and galangal, featuring tender chicken and mushrooms.

# 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 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 It:

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 aromatic 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, galangal, and lime leaves.
05 - Add fish sauce, lime juice, sugar, and salt. Stir well, taste, and adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less than an hour from start to finish.
  • The balance of creamy, spicy, sour, and herbal hits that deeply satisfying spot where comfort and brightness live together.
  • One pot means minimal cleanup, and the smell alone makes your whole home feel like a small miracle.
02 -
  • Never boil this soup aggressively or the coconut cream will separate and look broken; a gentle simmer is the whole secret to that silky texture.
  • Kaffir lime leaves and galangal aren't fancy show-offs—they're essential, and trying to fake this soup without them turns it into something else entirely.
03 -
  • Bruising the lemongrass and garlic with the flat of your knife releases essential oils that make the difference between a good broth and an unforgettable one.
  • Buy whole kaffir lime leaves instead of dried if you can, and keep them in the freezer for whenever a craving hits.
Go Back