Tom Kha Soup

Experience the authentic taste of Thailand with this exquisite Tom Kha Soup. This fragrant and velvety dish is a masterclass in culinary balance, combining rich, creamy coconut with the bright, citrusy notes of lemongrass and galangal. Perfectly comforting and deceptively simple to prepare, it brings the vibrant flavors of a Thai kitchen directly to your home.

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The secret to a great Tom Kha lies in the infusion of aromatics. By simmering the lemongrass, galangal, and kaffir lime leaves, you create a deeply flavorful base that elevates the tender chicken and mushrooms into something truly special.

Ingredients

• 300 g (10 oz) boneless, skinless chicken breast or thighs, thinly sliced
• 400 ml (1 can) coconut cream
• 500 ml (2 cups) chicken stock
• 2 stalks lemongrass, trimmed and bruised
• 4 slices fresh galangal (or 1 tbsp ginger, if unavailable)
• 4 kaffir lime leaves, torn
• 200 g (7 oz) button mushrooms, sliced
• 2 small shallots, thinly sliced
• 2 cloves garlic, smashed
• 2–3 Thai birds eye chilies, smashed (optional, to taste)
• 2 tbsp fish sauce
• 1 tbsp lime juice (plus extra to serve)
• 1 tsp sugar
• Salt, to taste
• Fresh cilantro leaves
• Extra lime wedges

Instructions

Step 1

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.

Step 2

Simmer for 10 minutes to infuse the broth with the aromatics.

Step 3

Add sliced chicken and mushrooms to the pot. Continue to simmer for 8–10 minutes, or until the chicken is cooked through and mushrooms are tender.

Step 4

Remove and discard lemongrass, galangal, and lime leaves.

Step 5

Add fish sauce, lime juice, sugar, and salt. Stir, taste, and adjust seasoning as needed.

Step 6

Ladle soup into bowls. Garnish with fresh cilantro and serve with extra lime wedges.

Zusatztipps für die Zubereitung

To ensure the best heat control, adjust the quantity of Thai birds eye chilies to your preference. Remember to bruise the lemongrass and smash the garlic and chilies before adding them to the pot to maximize the release of their essential oils into the broth.

Varianten und Anpassungen

For a vegetarian version, substitute the chicken with firm tofu and use soy sauce or tamari instead of fish sauce. While coconut cream provides the richest texture, you can also use coconut milk for a slightly lighter consistency.

Serviervorschläge

This soup is traditionally served hot and pairs beautifully with a bowl of fragrant jasmine rice. The rice is excellent for soaking up the flavorful, aromatic coconut broth.

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Whether you are looking for a light lunch or a sophisticated starter, this Tom Kha Soup is sure to impress with its depth of flavor and comforting warmth. Enjoy the taste of Thailand in every spoonful.

Recipe FAQs

→ What makes Tom Kha different from Tom Yum?

Tom Kha features a rich coconut cream base, while Tom Yum uses a clear, sour broth. The coconut adds creaminess and mellows the intensity of the aromatics.

→ Can I make this vegetarian?

Yes, substitute chicken with firm tofu and replace fish sauce with soy sauce or a vegetarian fish sauce alternative. The result remains delicious and satisfying.

→ How spicy is this soup?

The heat level is adjustable. Adding 2-3 bird's eye chilies provides moderate warmth. Reduce or omit for a milder version, or increase for extra spice.

→ What can I use if I can't find galangal?

Fresh ginger makes an acceptable substitute, though galangal has a distinct piney, citrusy flavor profile. Use slightly less ginger as it's more pungent.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The flavors actually improve overnight. Reheat gently to prevent the coconut from separating.