Tom Kha Thai Coconut Soup (Printable)

Fragrant Thai soup with coconut cream, chicken, and aromatic herbs

# Components:

→ 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 birds 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

# 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 broth to absorb the fragrant flavors of the aromatics.
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, galangal, and lime leaves from the broth.
05 - Add fish sauce, lime juice, sugar, and salt. Stir well, taste, and adjust seasoning as needed to achieve a harmonious balance of flavors.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have restaurant-quality soup on the table faster than delivery would arrive.
  • The flavor builds gradually as the aromatics infuse, so you're essentially getting a shortcut to deep, complex taste without hours of simmering.
  • It's naturally gluten-free and dairy-free, making it the kind of dish that works for almost any table without feeling like a compromise.
02 -
  • Don't skip the bruising step for lemongrass—it's the difference between muted flavor and something that actually shines and justifies why you bought it in the first place.
  • The soup will taste better the next day as the flavors deepen and marry together, so if you have time, make it ahead and simply reheat gently before serving.
03 -
  • Always taste the broth before adding the fish sauce so you know your baseline, then adjust salt carefully afterward—fish sauce is already salty and a little goes a long way.
  • If you find kaffir lime leaves at an Asian market, buy extra and freeze them; they keep for months and you'll always have them when the craving hits.
Return