Tom Kha Recipe

Name: Nawa Thai Manhattan Beachs Tom Kha Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 4 cups chicken or vegetable stock; 1 cups water; 2 stalks lemongrass stalks; 5 slices galangal (fresh), sliced; 4 leaves kaffir lime leaves; 2 shallots, halved; 2 to taste Thai bird's eye chilies (adjust to heat); 12 oz chicken breast or thigh, thinly sliced; 1 cups mushrooms (straw mushrooms, button, or oyster), halved or sliced; 1 small tomatoes, quartered; 1 cups coconut milk (full-fat); 2 tbs fish sauce; 2 tbs fresh lime juice; 1 tsp palm sugar or brown sugar; 2 tbs fresh cilantro leaves, chopped; 2 tbsp green onions (scallions), thinly sliced; 1 to taste optional: Thai chili oil or thinly sliced fresh chili

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves3

Make Tom Kha Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth & Aromatics

4 cups chicken or vegetable stock

1 cups water

2 stalks lemongrass stalks

5 slices galangal (fresh), sliced

4 leaves kaffir lime leaves

2 shallots, halved

2 to taste Thai bird's eye chilies (adjust to heat)

Proteins & Vegetables

12 oz chicken breast or thigh, thinly sliced

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

1 small tomatoes, quartered

Seasoning & Finish

1 cups coconut milk (full-fat)

2 tbs Fish sauce

2 tbs Fresh lime juice

1 tsp palm sugar or brown sugar

2 tbs fresh cilantro leaves, chopped

2 tbsp green onions (scallions), thinly sliced

1 to taste optional: Thai chili oil or thinly sliced fresh chili

Method

Broth & Aromatics

Prepare aromatics: Trim tough outer layers from the lemongrass and smash the stalks with the back of a knife, then cut into 2–3 pieces each. Lightly bruise the shallots. Rinse kaffir lime leaves and stack then roll and thinly slice if preferred (otherwise leave whole). Slice galangal into 5–6 thin slices.

In a medium pot, combine 4 cups chicken or vegetable stock and 1 cup water. Add the prepared lemongrass, galangal slices, kaffir lime leaves, shallots, and Thai chilies. Bring to a gentle simmer over medium heat.

Simmer the aromatics for 10–12 minutes to infuse the broth. Keep the pot covered partially to retain aroma but allow steam to escape.

Proteins & Vegetables

While broth simmers, prepare the protein and vegetables: thinly slice the chicken against the grain, clean and halve or slice mushrooms, and quarter the tomato.

After the aromatics have simmered 10–12 minutes, remove the pot from heat briefly and strain out large pieces of galangal and majority of lemongrass if you prefer a smoother broth (you may leave kaffir leaves whole or torn for presentation). Return strained broth to the pot and bring back to a gentle simmer.

Add the sliced chicken and mushrooms to the simmering broth. Cook for 4–6 minutes, until the chicken is cooked through (internal temperature ~165°F/74°C) and mushrooms are tender.

Add the quartered tomato during the last 1–2 minutes just to warm and slightly soften them without breaking down.

Seasoning & Finish

Lower heat to low. Stir in 1 cup coconut milk and heat gently—do not boil aggressively once coconut milk is added to prevent curdling; a gentle simmer is fine.

Season the soup with 2 tablespoons fish sauce and 1 teaspoon palm sugar (or brown sugar). Taste and adjust: add additional fish sauce for saltiness, a squeeze more lime for brightness, or a touch more sugar for balance.

Remove the pot from heat and stir in 2 tablespoons fresh lime juice. Taste again and adjust seasoning (lime, fish sauce, or sugar) to reach a balance of salty, sour, sweet, and spicy.

Ladle soup into bowls and garnish with chopped cilantro and sliced green onions. Add optional Thai chili oil or extra sliced fresh chili to finish for more heat.