Fragrant Thai Coconut Chicken Soup (Printable Version)

Fragrant Thai coconut soup with tender chicken, mushrooms, lemongrass, galangal, and aromatic lime leaves.

# 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 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 to simmer for 8 to 10 minutes until 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 seasonings to achieve desired balance.
06 - Ladle soup into bowls. Garnish with fresh cilantro leaves and serve with extra lime wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like it's been simmering all day.
  • The balance of creamy, tangy, and spiced feels like a small luxury on an ordinary Tuesday night.
  • Once you taste homemade Tom Kha, store-bought versions feel hollow by comparison.
02 -
  • Never let the soup boil hard—a vigorous boil can curdle the coconut cream and make the texture grainy, so keep the heat at a gentle simmer where small bubbles barely break the surface.
  • The fish sauce might smell intimidating, but it dissolves into the broth and creates savory depth; start with less than called for and add more, as it's easier to strengthen than to weaken.
03 -
  • Bruise your lemongrass and galangal by crushing them with the flat side of your knife—this single step transforms the infusion and makes the broth taste like you've been simmering it for hours.
  • Save a squeeze of fresh lime juice to add at the very end, right before serving; it acts as a brightness amplifier that makes all the flavors suddenly snap into focus.
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