Tom Kha Thai Coconut Soup (Printable)

Creamy Thai coconut soup with tender chicken, mushrooms, and aromatic herbs infused in rich coconut broth.

# 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 tbsp 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 tbsp fish sauce
12 - 1 tbsp fresh lime juice, plus extra for serving
13 - 1 tsp 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 aromatic ingredients.
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 from the soup.
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 -
  • Ready in under 45 minutes but tastes like you've been simmering it all day.
  • The coconut cream creates this silky, almost luxurious texture that makes you feel like you're treating yourself without any fuss.
  • Naturally gluten-free and dairy-free, so it works for almost anyone at your table.
  • That lime and lemongrass brightness cuts through the richness in a way that keeps you coming back for another spoonful.
02 -
  • Don't skip the infusing step—10 minutes feels long but it's the difference between a pleasant soup and one that tastes like you've traveled somewhere.
  • Fish sauce is your friend even if it smells like the ocean floor in the jar; once it hits the warm broth it becomes umami gold.
  • Taste constantly as you season at the end because everyone's palate is different and you want this to be perfect for your table, not someone else's.
  • If you overcook the chicken, it gets rubbery and the soup loses its elegance; set a timer and trust it.
03 -
  • Make extra and freeze it without the garnish; it reheats beautifully and becomes a secret weapon for rough mornings when you need something that feels like someone cared about you.
  • If you can't find fresh kaffir lime leaves, dried ones work in a pinch, and you can always rely on fresh lime juice to compensate—don't let perfect be the enemy of good.
  • Taste the broth before you add the chicken; if it's already delicious on its own, you know the foundation is solid and everything else is just enhancement.
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