Fragrant Thai Tom Kha Soup (Print Version)

Fragrant Thai soup with chicken, mushrooms, coconut cream, lemongrass, galangal, and lime leaves in 40 minutes.

# What You’ll 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 fresh lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Extra lime wedges

# How-To Steps:

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 aromatic essence of lemongrass, galangal, and lime leaves.
03 - Add sliced chicken and mushrooms to the pot. Continue simmering for 8 to 10 minutes until 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 thoroughly, taste, and adjust seasoning as needed for optimal flavor balance.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges on the side.

# Expert Hints:

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon with care and intention.
  • The aromatics fill your kitchen with a warmth that makes even a regular Tuesday feel special.
  • You can adjust the heat and tang to suit your mood without losing that essential velvety comfort.
02 -
  • Don't let the soup come to a rolling boil once the coconut cream is in, or it can break and turn grainy instead of silky.
  • Add the lime juice at the very end off the heat, because cooking it too long turns the brightness bitter and dull.
  • If you can't find galangal, ginger works, but use a little less since it's more pungent and can dominate the other aromatics.
03 -
  • Bruise your lemongrass and galangal with the flat side of a knife before adding them, it releases way more flavor than just slicing them thin.
  • Taste the soup before you add all the lime juice, some limes are more sour than others and you want balance, not pucker.
  • If the soup tastes flat, it usually needs more fish sauce or a pinch of sugar, not more salt.
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