Tom Kha Recipe

In a medium saucepan, combine chicken stock (or water), sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, halved shallots, and smashed chiles. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer gently, uncovered, for 10–12 minutes to infuse the broth. Do not boil vigorously so the coconut later won’t split.

After simmering, strain the broth into a clean pot or basin, pressing on aromatics to extract flavor. Discard the solids and return the clear infused broth to the saucepan.

Place the infused broth back over low-medium heat. Stir in the coconut milk and warm gently until just heated through — avoid boiling hard to prevent separating; small gentle bubbles are fine.

Add fish sauce, palm sugar, roasted chili paste (if using), and salt. Stir until the sugar dissolves. Taste and adjust seasoning: it should be balanced salty, sour, slightly sweet, and aromatic.

With the broth at a gentle simmer (not a rolling boil), add the sliced chicken to the pot. Cook for 3–5 minutes, stirring gently, until the chicken is just cooked through (internal temperature ~165°F/74°C for breasts).

Add the mushrooms and cherry tomatoes (if using) and simmer another 2–3 minutes until mushrooms are tender but still have a bit of bite.

Remove the pot from heat. Immediately stir in the fresh lime juice — add it at the end to preserve bright citrus flavor. Taste and adjust: add more fish sauce for saltiness, lime for acidity, or a pinch more sugar if needed.

Ladle the soup into bowls. Garnish with chopped cilantro and sliced green onions. Serve hot with extra lime wedges on the side.