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A rich, aromatic, and tangy Thai soup featuring tender chicken gently poached in a creamy coconut broth infused with galangal, lemongrass, and garlic. Perfectly balanced with spicy, sour, and savory notes.
Ingredients
Broth & Aromatics
- 2 cups Chicken broth — Low sodium preferred
- 13.5 oz Full-fat coconut milk — 1 can, unstirred
- 2 inches Fresh galangal or ginger — Peeled and cut into thin rounds. Galangal is traditional, but ginger works if unavailable.
- 2 stalks Lemongrass — Tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 3 cloves Garlic cloves — Smashed
- 5 leaves Makrut lime leaves — Torn slightly to release oils. Substitute with 1 tsp lime zest if unavailable.
Soup Additions & Seasonings
- 1 lb Boneless skinless chicken breast or thighs — Sliced against the grain into 1/4-inch thick bite-sized pieces
- 8 oz Shiitake or button mushrooms — Sliced
- 3 tbsp Fish sauce — Plus more to taste
- 1 tbsp Coconut sugar or brown sugar — To balance the acidity
- 3 chilies Bird's eye chilies — Bruised or sliced. Adjust for spice preference.
- 0.25 cup Fresh lime juice — Freshly squeezed, off the heat
- 0.5 cup Fresh cilantro — Roughly chopped, for garnish
Instructions
-
In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Add the galangal (or ginger), bruised lemongrass, smashed garlic, and torn makrut lime leaves. Simmer for 5 minutes to infuse the broth with the aromatics.
~5 minBruising the lemongrass and tearing the lime leaves helps release their essential oils, resulting in a much more flavorful soup. -
Stir in the coconut milk, fish sauce, and coconut sugar. Return the mixture to a very gentle simmer. Do not let it come to a hard boil, as the coconut milk may curdle.
~5 minKeeping the heat moderate ensures a silky, creamy broth. -
Add the thinly sliced chicken and mushrooms to the simmering broth. Poach the chicken gently for 5-7 minutes, stirring occasionally, until the chicken is just cooked through and opaque.
~7 minPoaching the chicken gently in the coconut broth keeps it incredibly tender and infuses it directly with the aromatic flavors. -
Toss in the bruised bird's eye chilies. Remove the pot from the heat completely.
~1 minAdding the chilies toward the end gives a fresh heat rather than a deeply cooked-in, overpowering spice. -
Stir in the fresh lime juice. Taste the broth and adjust the seasoning: it should be a perfect balance of sour, salty, slightly sweet, and spicy. Add more fish sauce for salt or lime juice for tartness if needed.
~2 minAlways add lime juice off the heat to preserve its bright, fresh flavor and prevent the coconut milk from curdling. -
Ladle the soup into bowls, leaving the tough aromatics (lemongrass, galangal rounds, lime leaves) behind in the pot or instructing guests not to eat them. Garnish generously with fresh cilantro.
The aromatics are traditionally left in the bowl for visual appeal, but are not meant to be consumed.
Nutrition
Equipment
- Medium saucepan or Dutch oven
- Chef's knife
- Cutting board
- Ladle
Tips & Storage
- To easily slice the chicken thin, freeze the breasts or thighs for 15 minutes prior to slicing.
- If you cannot find fresh galangal, fresh ginger is an acceptable substitute, though it will lack the signature piney, citrusy notes of true Tom Kha.
- For an extra layer of flavor, drizzle a few drops of chili oil over the top right before serving.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, ensuring it does not boil, to prevent the coconut milk from separating.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
