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Restaurants›Atchana's Homegrown Thai Restaurant›Tom Kha Kai Soup Recipe

Tom Kha Kai Soup Recipe

Name: Atchana's Homegrown Thai Restaurants Tom Kha Kai Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups chicken stock (low-sodium); 1 cup water; 1 cups galangal (fresh, sliced thin); 2 stalks lemongrass stalks (trimmed, smashed, cut into 2-inch pieces); 6 leaves kaffir lime leaves (or bay leaves if unavailable); 2 each shallots (peeled, halved); 2 cloves garlic cloves (crushed); 2 each fresh Thai bird chilies (optional, smashed); 1 pound chicken breast (thinly sliced against the grain); 1 cups straw mushrooms or button mushrooms (halved or sliced); 1 each tomatoes (ripe, cut into wedges); 2 cups coconut milk (full-fat); 3 tbs fish sauce; 3 tbs fresh lime juice; 1 tsp rock sugar or granulated sugar; 1 tsp Thai chili paste (nam prik pao) or 1 tsp mild chili paste (optional); 0.25 cups fresh cilantro (roughly chopped); 2 each green onions (thinly sliced, white and green parts separated); 4 sprigs fresh Thai basil or cilantro sprigs (optional); 0.25 tsp freshly ground white pepper or black pepper

Inspired by Atchana's Homegrown Thai Restaurant

Time35m

Serves4

Chicken coconut milk, galangal and mushrooms

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Ingredients

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Broth & Aromatics

4 cups chicken stock (low-sodium)

1 cup water

1 cups galangal (fresh, sliced thin)

2 stalks lemongrass stalks (trimmed, smashed, cut into 2-inch pieces)

6 leaves kaffir lime leaves (or bay leaves if unavailable)

2 each shallots (peeled, halved)

2 cloves garlic cloves (crushed)

2 each fresh Thai bird chilies (optional, smashed)

Proteins & Vegetables

1 pound chicken breast (thinly sliced against the grain)

1 cups straw mushrooms or button mushrooms (halved or sliced)

1 each tomatoes (ripe, cut into wedges)

Coconut & Seasoning

2 cups coconut milk (full-fat)

3 tbs Fish sauce

3 tbs Fresh lime juice

1 tsp rock sugar or granulated sugar

1 tsp Thai chili paste (nam prik pao) or 1 tsp mild chili paste (optional)

Finishing & Garnish

1/4 cups fresh cilantro (roughly chopped)

2 each green onions (thinly sliced, white and green parts separated)

4 sprigs fresh Thai basil or cilantro sprigs (optional)

1/4 tsp freshly ground white pepper or black pepper

Method

Broth & Aromatics

Prepare aromatics

Peel and thinly slice the galangal. Smash the lemongrass with the back of a knife, trim the tough outer layers, and cut into 2-inch pieces. Lightly crush the shallots and garlic. Rinse kaffir lime leaves if used and stack them together.

In a medium-large pot, combine 4 cups chicken stock and 1 cup water. Add sliced galangal, lemongrass pieces, kaffir lime leaves, shallots, garlic, and optional smashed Thai chilies. Bring to a gentle simmer over medium heat.

Simmer gently (do not vigorously boil) for 10 minutes to infuse the broth with the aromatics. Taste the broth for intensity of galangal/lemongrass and continue simmering up to 5 more minutes if you prefer stronger flavor.

After simmering, use a slotted spoon to remove and discard the larger aromatics (lemongrass pieces and galangal slices can be removed; thin shallot/garlic may remain or be removed according to preference).

Proteins & Vegetables

Bring the infused broth back to a gentle simmer. Add the thinly sliced chicken breast and simmer for 3–5 minutes until the chicken is just cooked through (no longer translucent and registers 165°F/74°C). Stir gently to separate slices.

Add the mushrooms and tomato wedges to the pot and simmer for 2–3 minutes until mushrooms soften and tomatoes begin to release flavor but still hold shape.

Coconut & Seasoning

Lower the heat to medium-low. Stir in 2 cups coconut milk gradually so it warms through without boiling (boiling can curdle coconut milk). Heat gently for 2–3 minutes; do not let the soup reach a rolling boil.

Add 3 tablespoons fish sauce, 1 teaspoon sugar, and optional 1 teaspoon nam prik pao (or mild chili paste). Stir and taste. Adjust seasoning: add more fish sauce for saltiness, more lime juice for brightness, or a touch more sugar to balance.

Remove the pot from heat and stir in 3 tablespoons fresh lime juice. Taste again and adjust seasoning as needed. Season lightly with 1/4 teaspoon freshly ground white or black pepper.

Finishing & Garnish

Ladle the soup into bowls, making sure each bowl gets an even portion of chicken and mushrooms.

Scatter chopped cilantro and sliced green onions over each bowl. Add optional basil or cilantro sprigs for aroma.

Serve immediately with lime wedges on the side for extra acidity and steamed jasmine rice if desired.