Tom Kha Soup with Coconut (Printable)

Creamy Thai coconut soup with chicken, mushrooms, and aromatic herbs in a rich, fragrant broth.

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

→ Garnish

15 - Fresh cilantro leaves
16 - 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 infuse the broth with the aromatics and develop deep 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 using a slotted spoon or fine strainer.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, and adjust seasoning as needed for optimal balance.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this aromatic and complex.
  • The flavor balance hits that sweet spot where nothing overwhelms—it's comfort in a bowl without heaviness.
  • Once you nail the technique, you'll find yourself making it on weeknights instead of waiting for restaurant trips.
02 -
  • Don't let the broth boil hard once you add chicken—high heat will make it tough and stringy, turning a velvety soup into something grainy.
  • Taste before serving and be generous with lime; it's the ingredient that makes people say the soup tastes authentic, even if they can't name why.
03 -
  • Keep lime wedges at the table so people can adjust brightness to their taste—what's perfectly balanced for you might need more punch for someone else.
  • If your broth tastes flat even after seasoning, a final pinch of sugar often awakens all the other flavors without tasting sweet.
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