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Tom Kha Soup Recipe

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3.8 from 14 reviews

Tom Kha Soup is a vibrant Thai dish that combines the creamy richness of coconut milk with zesty lime, fragrant herbs, and tender chicken. This comforting soup delivers an unforgettable blend of flavors, making it perfect for any occasion. Each spoonful transports your taste buds to Thailand’s bustling markets, offering a delightful balance of sweet, sour, and savory notes that will warm your heart and satisfy your cravings.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Main
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Protein

  • 3 boneless, skinless chicken breasts (about 1 lb), sliced

Liquids & Flavorings

  • 2 cans (14 oz each) full-fat coconut milk
  • Equal parts water (amount equal to 2 cans of coconut milk)
  • 2 tbsp fish sauce
  • Juice of 2 limes

Herbs & Aromatics

  • 2 stalks fresh lemongrass, cut into pieces
  • 4 kaffir lime leaves
  • 1-inch piece galangal, sliced (or ginger as substitute)
  • Fresh cilantro for garnish

Vegetables

  • 8 oz mushrooms (shiitake or button), sliced

Instructions

  1. Prepare Ingredients: Slice the chicken breasts into thin pieces and slice the mushrooms. Prepare lemongrass by cutting into pieces, slice galangal or ginger, and set aside kaffir lime leaves.
  2. Simmer Aromatics: In a large pot over medium heat, combine coconut milk with an equal amount of water. Add lemongrass pieces, sliced galangal, and kaffir lime leaves. Let the mixture simmer gently for about 5 minutes until the herbs infuse the broth with a fragrant aroma.
  3. Cook Chicken: Add the sliced chicken to the simmering coconut broth. Continue to simmer for about 7 minutes or until the chicken is cooked through and tender.
  4. Add Mushrooms: Stir in the sliced mushrooms and cook for an additional few minutes until they are tender but still hold their shape.
  5. Season Soup: Add fish sauce and fresh lime juice to the pot. Stir well and adjust seasoning according to your taste preference for saltiness and acidity.
  6. Serve: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with fresh cilantro leaves. Serve hot to enjoy the full flavor and aroma.

Notes

  • Galangal can be substituted with ginger if unavailable, although it changes the traditional flavor slightly.
  • You can adjust the amount of fish sauce and lime juice based on your taste preference for saltiness and sourness.
  • For a spicier version, add sliced fresh chili or chili paste during simmering.
  • Using full-fat coconut milk ensures a creamy texture; light coconut milk can be used for a lower calorie option but the soup will be less rich.
  • Remove the lemongrass stalks and kaffir lime leaves before serving as they are tough and not meant to be eaten.

Find it online: https://zaracooking.com/tom-kha-soup-recipe/