Tom Kha Recipe

Name: KHON Thai Kitchen by Seedas Tom Kha Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups water or low-sodium chicken/vegetable stock; 2 cups unsweetened coconut milk; 1 cup galangal (fresh), sliced 1/8" thick; 2 stalks lemongrass stalks, smashed and cut into 2–3" pieces; 6 leaves kaffir lime leaves, torn; 1 medium red onion, thinly sliced (or shallots); 1 bunch fresh cilantro (coriander) stems and leaves, divided; 1 tsp fresh Thai or red bird's eye chilies, sliced (optional); 10 units white button mushrooms, quartered or halved; 1 cup optional: straw or oyster mushrooms, torn; 3 tbs fish sauce (or soy sauce for vegetarian); 3 tbs fresh lime juice; 1 tsp granulated sugar or palm sugar; 1 tsp salt; 0.5 tsp optional: palm sugar (to taste); 0.25 cup cilantro leaves, coarsely chopped; 1 lime thin lime wedges or slices; 0.25 cup thinly sliced red onion (reserved)

Inspired by KHON Thai Kitchen by Seeda

Time35m

Serves4

Coconut milk soup with white mushroom, red onion, cilantro, galangal, lemon grass, and lime leaves.

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Ingredients

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Broth & aromatics

4 cups water or low-sodium chicken/vegetable stock

2 cups unsweetened coconut milk

1 cup galangal (fresh), sliced 1/8" thick

2 stalks lemongrass stalks, smashed and cut into 2–3" pieces

6 leaves kaffir lime leaves, torn

1 medium red onion, thinly sliced (or shallots)

1 bunch fresh cilantro (coriander) stems and leaves, divided

1 tsp fresh Thai or red bird's eye chilies, sliced (optional)

Mushrooms & main vegetables

10 units white button mushrooms, quartered or halved

1 cup optional: straw or oyster mushrooms, torn

Seasoning & finishing

3 tbs fish sauce (or soy sauce for vegetarian)

3 tbs Fresh lime juice

1 tsp granulated sugar or palm sugar

1 tsp Celtic sea salt

1/2 tsp optional: palm sugar (to taste)

Garnish

1/4 cup cilantro leaves, coarsely chopped

1 lime thin lime wedges or slices

1/4 cup thinly sliced red onion (reserved)

Method

Broth & aromatics

Prepare aromatics

Trim the lemongrass: remove outer dry layers, smash each stalk with the flat side of a knife and cut into 2–3" pieces. Peel and slice galangal into 1/8" slices. Tear kaffir lime leaves into pieces (remove center stem if tough). Slice red onion thinly; reserve 2–3 tablespoons for garnish and use the rest in the broth.

In a medium pot, combine 4 cups water or stock with the sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, and the larger portion of sliced red onion. Add cilantro stems (reserve leaves for garnish). Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook uncovered for 8–10 minutes to infuse flavors.

After 8–10 minutes, lower heat to medium-low and stir in the coconut milk. Heat gently — do not boil vigorously after adding coconut milk to avoid splitting. Simmer gently for another 4–6 minutes to meld flavors.

Mushrooms & main vegetables

While the coconut broth is warming, clean and quarter or halve the white mushrooms (and tear any additional mushrooms). Add the mushrooms to the gently simmering coconut broth and cook for 4–6 minutes, until mushrooms are tender but still have some bite.

Seasoning & finishing

Stir in fish sauce (or soy sauce), 1 tsp sugar, and salt. Taste the soup and adjust seasoning: add more fish sauce for saltiness, a pinch more sugar if too sour, or a splash of water/stock if too concentrated.

Remove the pot from heat. Stir in fresh lime juice (about 2–3 tablespoons) and the thinly sliced chilies if using. Allow to sit for 1–2 minutes off heat so the bright lime flavor and aromatics marry with the broth.

Garnish

Ladle soup into bowls. Discard the larger pieces of galangal, lemongrass stalks, and any tough bits of lime leaf if desired (or leave them in for presentation if finely torn).

Garnish each bowl with reserved cilantro leaves, reserved thin red onion slices, and a lime wedge. Serve immediately, with extra fish sauce or lime on the side for individual adjustment.