Description
Transport yourself to Thailand with this authentic and easy Tom Kha soup recipe. Rich, creamy, and bursting with aromatic flavors, it’s a comforting yet vibrant dish.
Ingredients
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk, divided
- 2 inches galangal, thinly sliced
- 2 stalks lemongrass, tough outer layers removed, bruised
- 4–5 kaffir lime leaves, torn
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 8 oz oyster or straw mushrooms, trimmed
- 3–4 tbsp fish sauce (adjust to taste)
- 3–4 tbsp fresh lime juice (adjust to taste)
- 1–2 tsp Thai chili paste (Nam Prik Pao), or to taste
- Fresh cilantro, for garnish
- Optional: Pinch of sugar, fresh bird’s eye chilies for extra heat
Instructions
- 1. Prepare Aromatics: Slice galangal, bruise lemongrass, and tear kaffir lime leaves. Have chicken and mushrooms sliced and ready.
- 2. Simmer Broth: In a pot, combine broth and half of the coconut milk. Add galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer for 5-7 minutes to infuse flavors.
- 3. Cook Protein & Mushrooms: Add sliced chicken and mushrooms to the simmering broth. Cook gently for 5-8 minutes until chicken is cooked through and mushrooms are tender.
- 4. Season & Balance: Remove from heat. Stir in remaining coconut milk, fish sauce, lime juice, and chili paste. Taste and adjust seasonings as needed. Discard large aromatics.
- 5. Serve: Ladle into bowls, garnish generously with fresh cilantro, and serve hot.
- Prep Time: 15 mins
- Cook Time: 20 mins