Tom Kha Soup (Thai Chicken Coconut Soup)
Creamy, rich, and loaded with authentic flavors, Tom Kha Soup is an authentic Thai soup that's easy to make at home. This dairy-free soup is loaded with chicken and has a kick of spice, which you can adjust to suit your tastes.
Ingredients
- 1 tablespoon coconut oil
- 1 cup red onion thinly sliced
- 2 cloves garlic chopped
- 2 Thai chiles seeds removed and sliced thinly
- 3 ¼ inch fresh galangal slices; or use fresh ginger
- 1 stalk lemongrass pounded with the back of a knife and cut into 2-inch pieces
- 4 kaffir lime leaves or 3 tablespoons fresh lime juice
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth use lor or no sodium added broth
- 27 ounces canned unsweetened coconut milk 2
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 8 ounces small mushrooms quartered
- 1 teaspoon fish sauce
- 1 - 2 tablespoons coconut sugar start with 1 tablespoon and adjust as needed
- 2 green onions sliced thin, for garnish
- fresh cilantro chopped, for garnish
- lime wedges for garnish
Instructions
- Heat the coconut oil in a medium-sized pot over medium heat.
- Add the onion, garlic, Thai chiles, galangal, lemongrass, and red curry paste. Cook for 5 minutes, stirring frequently, until the onion softens and the mixture becomes fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and simmer uncovered for 30 minutes.
- Strain the broth, removing the onion, garlic, lemongrass, and ginger. Discard the solids and return the broth to the pot.
- Add the coconut milk, chicken, and mushrooms to the pot. Simmer gently until the chicken is fully cooked, about 10 minutes. Avoid boiling to preserve the soup’s creamy texture.
- Stir in the fish sauce, coconut sugar, and lime juice (if you didn’t use kaffir lime leaves). Taste and adjust seasoning as needed.
- Cook for another 2 minutes to combine the flavors.
- Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and lime wedges.
Notes
Chef Jenn’s Tips
- Use galangal if you can find it: It adds an authentic, peppery flavor that sets Tom Kha apart. Ginger works well as a substitute if needed.
- Don’t skip the lemongrass: Gently pound it with the back of a knife to release its oils for maximum flavor.
- For extra creaminess, use coconut cream instead of milk.
- Adjust the spice level by adding more or fewer Thai chiles. You can also leave the seeds in for an extra kick.
- Simmer gently: Avoid boiling the soup after adding the coconut milk to prevent it from separating.
- For a vegetarian tom kha soup version, replace the chicken with tofu and use vegetable broth instead of chicken broth.
Nutrition
Serving: 1.5cupsCalories: 446kcalCarbohydrates: 15gProtein: 22gFat: 36gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 52mgSodium: 696mgPotassium: 839mgFiber: 4gSugar: 9gVitamin A: 866IUVitamin C: 11mgCalcium: 51mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!