Tom Kha Soup

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Tom Kha Soup
Tom Kha Soup is creamy, aromatic, and bright. Coconut milk gives the broth body, while lemongrass, galangal, makrut lime leaves, fish sauce, lime, and herbs build the classic sweet-sour-savory balance.

Ingredients

  • 4 cups chicken stock
  • 2 stalks lemongrass, smashed and cut into pieces
  • 6 slices galangal or ginger
  • 4 makrut lime leaves, torn, optional
  • 1 pound boneless skinless chicken thighs, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1 can coconut milk, 13.5 ounces
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons lime juice, plus more to taste
  • 1-2 Thai chilies, sliced, optional
  • Fresh cilantro, for garnish
  • Sliced scallions, for garnish

Instructions

  1. Infuse the Broth: Bring the chicken stock to a simmer with lemongrass, galangal, and makrut lime leaves if using. Simmer gently for 10 minutes.

  2. Cook the Chicken: Add the chicken and mushrooms and simmer until the chicken is cooked through, about 6-8 minutes.

  3. Add Coconut Milk: Stir in the coconut milk, fish sauce, sugar, and chilies if using. Heat gently without boiling hard.

  4. Finish with Lime: Remove from the heat and stir in lime juice. Taste and adjust with more fish sauce, lime, or sugar.

  5. Serve: Garnish with cilantro and scallions. The lemongrass, galangal, and lime leaves are for flavoring and are usually not eaten.

Creamy, Bright, and Aromatic

Tom Kha is not just coconut chicken soup; the aromatics do the real work. Lemongrass, galangal, and lime leaves perfume the broth before the coconut milk goes in.

Add lime juice off the heat so it stays bright. Boiling the soup hard after the coconut milk is added can dull the flavor and roughen the texture.

Serving Ideas

Serve as a starter or with jasmine rice for a light meal. It pairs well with Thai fried rice, fresh rolls, satay, or a crisp cucumber salad.

Variations

Use shrimp instead of chicken, adding it near the end so it does not overcook. For a vegetarian version, use vegetable stock, tofu, extra mushrooms, and soy sauce instead of fish sauce.

Make-Ahead Tips

The infused broth can be made ahead. Add coconut milk, chicken, mushrooms, and lime closer to serving for the freshest flavor.