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Thai Coconut Soup (Tom Kha) Recipe

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4 from 83 reviews

Thai Coconut Soup (Tom Kha) is a fragrant and creamy Thai classic featuring tender chicken breast simmered with galangal, lemongrass, and coconut milk, balanced by bright aromatics and a hint of sweetness. This comforting soup delivers a perfect blend of spicy, savory, and slightly sweet flavors that showcase authentic Thai cuisine in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 250 grams Boneless Chicken Breast

Vegetables and Aromatics

  • 1/4 cup Shallots, finely chopped
  • 1/2 tablespoon Garlic, minced
  • 2 tablespoon Cilantro/Coriander root, minced
  • 2 Bird-eye Chilli (optional, slit lengthwise)
  • 1 inch Galangal, sliced
  • 2 stems Lemongrass (white part only)
  • 200 grams Button Mushroom, sliced
  • 1 Carrot, sliced into rounds
  • 1 medium Red Bell Pepper, cut into pieces

Liquids and Seasonings

  • 1 tablespoon Oil (for sautéing)
  • 1.5 cup Chicken Stock
  • 400 ml Coconut Milk
  • 1.5 tablespoon Brown Sugar
  • 2-3 tablespoon Fish Sauce
  • Salt, to taste

Garnish

  • Fried Shallot
  • Lemon Wedges
  • Fresh Cilantro
  • Fresh Basil (added at the end)

Instructions

  1. Prepare Chicken: Slice the boneless chicken breast thinly against the grain to ensure tenderness and even cooking.
  2. Sauté Aromatics: Heat oil in a soup pot or Dutch oven over medium heat. Add finely chopped shallots, minced garlic, bird’s eye chili (if using), and minced cilantro stems. Sauté for about one minute until the mixture becomes aromatic.
  3. Add Herbs and Broth: Stir in sliced galangal and lemongrass, followed by the chicken stock and coconut milk. Bring the mixture to a gentle boil.
  4. Add Vegetables and Chicken: Add sliced carrot, mushrooms, red bell pepper, and the thinly sliced chicken into the pot. Season with salt and brown sugar.
  5. Simmer: Cover the pot and reduce the heat to low. Let the soup cook for 6 to 7 minutes, allowing the flavors to meld and chicken to cook through.
  6. Finish the Soup: Turn off the heat. Stir in fish sauce and fresh basil leaves to enhance the depth of flavor.
  7. Serve: Ladle soup into bowls and garnish with fried shallots, lemon wedges, and fresh cilantro. Serve immediately while hot.

Notes

  • For a spicier soup, add more bird’s eye chili or keep the seeds.
  • Galangal and lemongrass are essential for authentic flavor, but if unavailable, ginger can be a mild substitute.
  • You can adjust the sweetness and saltiness by modifying the amount of brown sugar and fish sauce to taste.
  • Chicken thighs can be used instead of chicken breasts for a juicier texture.
  • Vegetarian version can be made by substituting chicken stock with vegetable broth and omitting fish sauce, replacing it with soy sauce or tamari.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/thai-coconut-soup-tom-kha-recipe/