Tom Kha Thai Coconut Soup (Printable)

Creamy Thai coconut soup with chicken, mushrooms, and aromatic herbs

# What You Need:

→ 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 fresh lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Lime wedges for serving

# 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 fully infuse the broth with the aromatic flavors of lemongrass, galangal, and lime leaves.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes 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 small strainer.
05 - Add fish sauce, lime juice, sugar, and salt to the soup. Stir well, taste, and adjust seasoning as needed for balance between savory, sour, sweet, and salty notes.
06 - Ladle soup into serving bowls. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side.

# Expert Tips:

01 -
  • The broth achieves that magical sweet spot between rich and light that few dishes ever manage.
  • Its remarkably adaptable to whatever protein you have on hand, making it perfect for those nights when youre staring at random ingredients wondering what to make.
02 -
  • The authentic flavor depends on bruising but not chopping the herbs, allowing them to release their oils without making the broth bitter or gritty.
  • Coconut cream can separate if boiled too vigorously, so maintain a gentle simmer throughout the cooking process.
03 -
  • Keep a few kaffir lime leaves in your freezer, as they freeze beautifully and can be used straight from frozen when fresh arent available.
  • If the soup tastes flat despite following the recipe, a pinch of salt often brings all the flavors into focus rather than more fish sauce which can quickly become overwhelming.
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