Tom Kha Thai Coconut Soup (Printable version)

Creamy Thai coconut soup infused with lemongrass, galangal, tender chicken, and mushrooms for a harmonious balance of flavors.

# What You'll 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 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

# How to Make:

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 fragrant flavors from the lemongrass, galangal, and lime leaves.
03 - Add sliced chicken and mushrooms to the pot. Continue to simmer for 8 to 10 minutes, or until the chicken is cooked through and mushrooms are tender.
04 - Remove and discard lemongrass, galangal, and lime leaves from the broth.
05 - Add fish sauce, lime juice, sugar, and salt. Stir thoroughly, taste, and adjust seasoning as needed to achieve the desired balance of savory, sour, and sweet.
06 - Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges on the side.

# Expert Advice:

01 -
  • The silky texture of the coconut cream makes every spoonful feel like a warm hug for your stomach.
  • It balances four distinct flavors so perfectly that you will stop halfway through your bowl just to admire the complexity.
02 -
  • Adding lime juice while the soup is still boiling can sometimes cause the coconut to curdle and lose its smoothness.
  • The aromatics are there for flavor only so warn your guests not to actually eat the woody lemongrass or galangal slices.
03 -
  • For the richest possible broth use only the thick cream from the top of the coconut can.
  • Tearing the lime leaves rather than chopping them keeps the bitter veins intact while releasing the essential oils.
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