Tom Kha Thai Coconut Soup (Printable)

Creamy Thai coconut soup with chicken, mushrooms, and fragrant aromatics for a comforting bowl.

# Components:

→ 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 if unavailable
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 - Extra lime wedges

# Method:

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 aromatics and allow flavors to meld.
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.

# Expert Advice:

01 -
  • It comes together in less than 45 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours on it.
  • The broth is naturally silky without dairy, thanks to coconut cream, so it feels indulgent but stays light on the stomach.
  • One pot means minimal cleanup, and honestly, that matters more than people admit.
02 -
  • The soup tastes even better the next day because the flavors have more time to meld, so don't hesitate to make it ahead and reheat gently—it actually gets better with time.
  • Bruising your aromatics isn't optional; it's the difference between a pretty soup and one that tastes like it has depth and soul.
03 -
  • Don't discard that chicken stock you might have frozen at the back of your freezer—homemade stock makes this soup taste significantly more nuanced and personal.
  • If you can't find fresh galangal and kaffir lime leaves at your local grocery store, Asian markets online deliver them reliably, and once you stock your freezer, you'll have them whenever the craving hits.
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