Fragrant Thai Tom Kha Soup (Printable)

Fragrant Thai soup with chicken, mushrooms, coconut cream, lemongrass, galangal, and lime leaves in harmony.

# What You Need:

→ Protein

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

→ Broth & Base

02 - 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 fresh lime juice, plus extra for serving
13 - 1 teaspoon sugar
14 - Salt to taste

→ Garnish

15 - Fresh cilantro leaves
16 - Extra lime wedges

# 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 allow the broth to absorb the aromatics and develop depth of flavor.
03 - Add sliced chicken and mushrooms to the pot. Continue simmering for 8 to 10 minutes until chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass stalks, galangal slices, and lime leaves from the broth.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, and adjust seasonings as needed for balance.
06 - Ladle soup into bowls and garnish with fresh cilantro leaves. Serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less time than ordering takeout.
  • The broth is naturally creamy without any heaviness, so you feel nourished rather than weighed down.
  • Every spoonful delivers that perfect balance of tangy, warming, and subtly sweet that makes you want another bowl.
02 -
  • Don't skip the 10-minute infusion step—that's when the broth transforms from pleasant to genuinely magical.
  • Fish sauce smells aggressive in the bottle but becomes an invisible depth that makes people ask what your secret ingredient is.
03 -
  • Bruise your lemongrass and galangal with the side of your knife before adding them—this small step releases essential oils and doubles the flavor impact.
  • Taste as you go at the seasoning stage; Tom Kha should feel bright and balanced, so if it tastes flat, it's probably just asking for more lime juice and a whisper more fish sauce.
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