Tom Kha Soup Coconut Chicken (Print Version)

Fragrant Thai soup with tender chicken and mushrooms in a rich coconut broth infused with aromatic herbs.

# Ingredient List:

→ Protein

01 - 10 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Broth & Base

02 - 1 can (13.5 fl oz) coconut cream
03 - 2 cups chicken stock
04 - 2 stalks lemongrass, trimmed and bruised
05 - 4 slices fresh galangal or 1 tablespoon ground 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 lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - 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 infuse the broth with the aromatics and develop depth of flavor.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard 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 to achieve balanced flavors.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

# Helpful Tips:

01 -
  • It's ready in under an hour but tastes like you've been cooking all day.
  • The balance of creamy, aromatic, and bright flavors hits every craving at once, and honestly, it never gets old.
  • Naturally gluten-free and dairy-free, so you're never left wondering if someone at the table can eat it.
02 -
  • Don't skip bruising the lemongrass or smashing the aromatics—that small step unlocks flavors that chopping alone won't give you.
  • If your soup tastes flat or one-dimensional after cooking, it's usually a sign that it needs more fish sauce or lime juice to wake it up, not more of other ingredients.
03 -
  • If you can't find fresh galangal, frozen works beautifully—I've used it many times with no difference in the final result.
  • Save the lemongrass stalks after cooking and use them to infuse hot water for tea, or toss them into stock for extra flavor.
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