Tom Kha

Name: Tom Kha
Prep time: 20 min
Cook time: 45 min
Yield: 4 to 6 servings
Cuisine: Thai Menu
Ingredients: Lemongrass — 2 stalks; Shallot — 4; Galangal — 50 g; Thai Chillies — 4; Coconut Milk — 950 ml; Chicken Stock — 750 ml; Kaffir Lime Leaves — 10; Neutral Oil — 1½ tbsp; Chicken Breast — 680 g; Cremini Mushrooms — 150 g; Thai Basil — 3 stalks; Palm Sugar — 3 tbsp; Fish Sauce — 75 ml; Lime Juice — 75 ml

This traditional Thai Tom Kha soup is a rich and aromatic coconut-based dish, infused with fragrant lemongrass, galangal, and kaffir lime leaves. Featuring tender pieces of chicken and earthy mushrooms, the soup offers a beautiful balance of creamy, savoury, and tart flavours. It is a comforting and deeply satisfying dish that captures the essence of Thai cuisine in every warm, fragrant spoonful.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 45 minutes

Servings: 4 to 6

Notes:

Galangal is related to ginger but has a distinct flavour and can be found at most Asian markets.

Kaffir lime leaves are crucial for the authentic fragrance of the soup and can be sourced from Asian markets or specialist food stores.

Palm sugar can be substituted with brown sugar if palm sugar is unavailable.

Adjust the quantity of Thai chillies based on your personal heat preference.

The soup base is strained after the initial simmer to remove the woody aromatics for a cleaner texture before adding the final protein and mushrooms.

Prepare Aromatics
Bruise the lemongrass stalks with the back of a knife, then slice them diagonally; peel and slice the shallots, galangal, and Thai chillies.

Sweat Aromatics
Heat a neutral oil in a large pot over medium-low heat and gently cook the lemongrass, shallots, galangal, and chillies for 3 to 5 minutes until fragrant.

Simmer Soup Base
Add the coconut milk, chicken stock, and kaffir lime leaves to the pot, then simmer over medium-low heat for 25 to 30 minutes.

Strain Base
Strain the soup through a fine mesh sieve into a clean pot, pressing out all the flavour from the aromatics, and discard the solids.

Cook Chicken and Mushrooms
Return the strained soup to the heat, add the chicken cubes and mushrooms, and simmer for 10 minutes until the chicken is cooked through.

Season and Finish
Stir in the palm sugar, fish sauce, and lime juice, then steep with fresh Thai basil and extra kaffir lime leaves before serving.