How to Make Authentic Thai Chicken Tom Kha Soup

Simple Summary

Thai Chicken Tom Kha Soup is a creamy, aromatic coconut milk-based soup that perfectly balances sweet, sour, and spicy flavors. This comforting dish features tender chicken, mushrooms, and fragrant herbs in a rich, flavorful broth.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 2 (14 oz) cans coconut milk
• 2 cups chicken broth
• 4 stalks lemongrass, tough outer layers removed, bruised and cut into 4-inch pieces
• 4 quarter-sized slices galangal (or ginger if unavailable)
• 4 kaffir lime leaves, torn
• 1 lb boneless, skinless chicken breast, thinly sliced
• 8 oz mushrooms (preferably straw mushrooms or shiitake), sliced
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tsp palm sugar (or brown sugar)
• 2-3 Thai bird's eye chilies, sliced (optional)
• 1/4 cup cilantro leaves, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a large pot, combine coconut milk and chicken broth. Bring to a gentle simmer over medium heat.

2. Add lemongrass, galangal (or ginger), and kaffir lime leaves to the simmering liquid. Let it infuse for 5 minutes.

3. Add the sliced chicken to the pot and cook for 5-7 minutes, or until the chicken is cooked through.

4. Add the mushrooms and simmer for an additional 3 minutes.

5. Stir in fish sauce, lime juice, and palm sugar. Taste and adjust seasoning if needed.

6. Add sliced chilies if using, and simmer for 1 more minute.

7. Remove lemongrass, galangal, and kaffir lime leaves before serving (or leave them in and instruct diners not to eat them).

8. Ladle the soup into bowls and garnish with cilantro leaves and sliced green onions.

Chef's Notes

• If you can't find galangal, substitute with ginger, though the flavor will be slightly different.
• For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth.
• The soup can be made ahead and reheated gently. It often tastes even better the next day as the flavors meld.
• Be careful not to boil the soup vigorously after adding coconut milk to prevent curdling.
• For a spicier soup, crush the chilies slightly before adding them to the broth.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 350
• Protein: 20g
• Fat: 25g (mostly healthy fats from coconut milk)
• Carbohydrates: 10g
• Rich in vitamins A and C from the herbs and vegetables
• Good source of potassium and iron

Serving Suggestions

• Serve with steamed jasmine rice on the side for a more substantial meal.
• Pair with a crisp, light beer like Singha or a chilled lemongrass iced tea.
• For a complete Thai-inspired meal, serve alongside fresh spring rolls or a green papaya salad.
• Garnish with a lime wedge for an extra citrusy kick and visual appeal.
• This soup is perfect for cold evenings or when you're feeling under the weather, as it's both comforting and packed with immune-boosting ingredients.