Tom Kha Soup - Chicken Recipe

Prepare aromatics

Peel and slice galangal (or ginger) into 1/8" rounds. Smash the lemongrass stalks with the side of a knife and cut into 2" pieces. Tear kaffir lime leaves into large pieces (discard stems). Lightly smash the chilies.

In a medium-large pot over medium heat, combine 6 cups chicken stock, sliced galangal, lemongrass pieces, torn kaffir lime leaves, and the smashed chilies. Bring to a gentle simmer (do not boil violently) and reduce heat to maintain a low simmer for 10 minutes to infuse the broth.

After 10 minutes, add 1 cup full-fat coconut milk to the pot and stir gently to combine. Keep the broth at a low simmer for another 3–4 minutes. Taste the broth for balance of aromatics; if too strong, simmer an additional 2–3 minutes.

While the broth is infusing, thinly slice 12 oz chicken against the grain into bite-sized strips. Clean and halve or slice 8 oz mushrooms, and halve the cherry tomatoes if using.

Raise the heat slightly so the broth is gently steaming (not a rolling boil). Add the sliced mushrooms and simmer 2–3 minutes until they begin to soften.

Stir in the thinly sliced chicken pieces into the simmering broth. Cook for 3–5 minutes, stirring occasionally, until the chicken is just cooked through (internal temperature ~165°F / 74°C). Add the cherry tomatoes in the last 1–2 minutes of cooking to warm but not disintegrate.

Remove the pot from heat. Using tongs or a slotted spoon, fish out the larger aromatics (lemongrass pieces and large galangal slices) if desired for a cleaner texture; you may leave small pieces for stronger flavor.

Stir in 3 tbs fish sauce, 1 tsp palm sugar, and 3 tbs fresh lime juice. Taste and adjust: add more fish sauce for saltiness, more lime juice for sourness, or a pinch more sugar to balance. If needed, add up to 1 tsp more kosher salt in small increments.

Ladle the soup into bowls and garnish with 1 tbs chopped cilantro, sliced green onions, and optional Thai basil or extra cilantro. Serve immediately with extra lime wedges and sliced chilies on the side for guests who want more heat.