Fragrant Thai Tom Kha Soup (Printable Version)

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

# 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 as substitute
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 wedges for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Extra lime wedges

# How to Make It:

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 lemongrass, galangal, and lime leaves to fully infuse the broth with their fragrant 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 the lemongrass, galangal, and lime leaves from the soup.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, and adjust seasoning as needed for balance of flavors.
06 - Ladle soup into bowls and garnish with fresh cilantro leaves. Serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • It comes together in 40 minutes but tastes like you've been simmering it all day.
  • The coconut cream makes it naturally velvety without any heavy cream needed.
  • One pot means less cleanup, more time enjoying something genuinely restorative.
  • It's the kind of soup that satisfies whether you're fighting a cold or just craving something warm and alive.
02 -
  • Don't skip bruising the lemongrass and smashing the garlic and chilies—breaking them open is what releases all their essential oils and flavor.
  • Resist the urge to add the chicken too early; let that broth infuse for its full 10 minutes first or everything tastes one-dimensional.
  • Fish sauce is your friend even if you're skeptical—it's what adds umami depth and makes this taste authentically Thai rather than just coconutty.
03 -
  • Buy your lemongrass and galangal at an Asian market where they're fresh and the staff actually knows how to prepare them—the difference is noticeable.
  • If you can't find kaffir lime leaves, the soup won't be quite the same, but zest some regular lime into the broth to capture some of that citrus complexity.
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