Tom Kha Soup (Thai Coconut Chicken Soup) — Easy Home Recipe

🍜 What makes Tom Kha special?

Tom Kha (often made as Tom Kha Gai with chicken) is all about contrast: rich coconut milk, citrusy aromatics (lemongrass and kaffir lime leaves), the peppery bite of galangal, and a final squeeze of lime that lifts everything. The herbs perfume the broth rather than becoming part of the bite—so don’t worry if you don’t want to eat the lemongrass or galangal slices.

⏱️ Quick overview

• Servings: 2–3
• Prep time: 10 minutes
• Cook time: 15 minutes
• Difficulty: Easy

🧄 Ingredients

• 400 ml coconut milk
• 300 ml chicken stock (or vegetable stock)
• 200 g chicken (thigh fillets or breast), thinly sliced
• 3–5 thin slices galangal (or ginger in a pinch)
• 2 stalks lemongrass
• 4–6 kaffir lime leaves
• 150 g mushrooms (button mushrooms, oyster mushrooms, or a mix), sliced
• 2 tbsp fish sauce (adjust to taste)
• 1–2 tsp palm sugar or light brown sugar
• 1–3 Thai chilies, sliced (or to taste)
• Juice of 1 lime (add at the end)
• Fresh cilantro, to serve

Optional: a spoonful of Thai roasted chili paste (nam prik pao) for deeper colour and a smoky-sweet note.

🔥 Method

1. Prep the aromatics: Bash the lemongrass with the back of a knife to release its oils, then cut into 5–6 cm pieces. Tear the kaffir lime leaves once or twice. Slice galangal thinly.
2. Start the broth: In a pot, bring the stock to a gentle simmer. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes so the broth becomes fragrant.
3. Cook chicken and mushrooms: Add chicken and mushrooms. Keep the heat moderate and simmer until the chicken is just cooked through, about 5–7 minutes (depending on thickness).
4. Add coconut milk gently: Pour in the coconut milk. Warm through over low heat—avoid a hard boil to keep the soup smooth.
5. Season: Stir in fish sauce, sugar, and chilies. Taste and adjust: more fish sauce for savoury depth, more sugar to soften the edges, more chili for heat.
6. Finish with lime: Turn off the heat and stir in lime juice. Ladle into bowls and top with fresh cilantro.

🌿 Serving notes & smart tips

• Don’t overboil coconut milk: High heat can cause separation and a slightly grainy texture. Keep it at a gentle heat once the coconut milk is in.
• Lime goes in last: Adding lime too early can dull the aroma and make the soup taste flatter.
• What to eat vs. what to leave: Lemongrass, galangal, and kaffir lime leaves are usually left in for fragrance and pushed aside while eating (or removed before serving).
• Make it vegetarian: Use vegetable stock, swap chicken for tofu, and replace fish sauce with salt or a vegetarian “fish sauce” alternative if you have one.
• Shortcut option: If you can’t find galangal/lemongrass/kaffir lime leaves, a Tom Ka soup paste can get you very close—then you mainly add coconut milk, protein, and mushrooms.

🧊 Storage & reheating

Cool leftovers quickly and refrigerate in a sealed container for up to 2 days. Reheat gently on the stove (low heat, no hard boil). Add a fresh squeeze of lime after reheating to revive the flavour.

❓ FAQ

Is Tom Kha supposed to be spicy?

It can be mild to quite hot. Start with 1 chili, taste, and add more as needed.

Can I use ginger instead of galangal?

Yes. The soup will still be delicious, but galangal is more peppery and citrusy, so the flavour won’t be identical.

What should I serve with Tom Kha?

It’s great as a starter, or as a light meal alongside steamed rice. You can also add rice noodles for a more filling bowl.

Our picks (Tom Ka shortcuts)

• Lobo Pasta for Tom Ka soup 50 g – handy for quick weeknight bowls.
• Lobo Soup paste Tom Ka 400 g – a larger pack for repeated cooking or bigger households.

Related category

• Recipes – more ideas for Thai-inspired soups and meals.