Tom Kha Soup Recipe

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and cut into 2-3 inch pieces. Peel and slice 3 thin rounds of galangal (or ginger). Tear or bruise the kaffir lime leaves to release oils.

In a medium-large pot, combine 6 cups chicken (or vegetable) broth and 1 cup water. Add the smashed lemongrass, sliced galangal, and torn kaffir lime leaves. Bring to a gentle simmer over medium heat.

Simmer gently for 10–12 minutes to infuse the broth. Keep the pot partially covered. Taste after 10 minutes — aromatics should be fragrant but not overpowering.

While the broth simmers, prepare the protein and vegetables. Thinly slice 12 oz chicken across the grain into bite-sized strips. Clean and slice 1 cup mushrooms. Halve cherry tomatoes and prepare any optional vegetables (baby corn or carrots).

After the broth has simmered 10–12 minutes, strain out and discard the large pieces of lemongrass and galangal if desired (or leave them in for stronger flavor). Return the clear broth to the pot and bring back to a gentle simmer.

Add the sliced mushrooms and optional baby corn or carrots to the simmering broth. Cook 2–3 minutes until vegetables begin to soften.

Add the thinly sliced chicken to the simmer. Cook gently for 3–5 minutes until chicken is cooked through and opaque. Avoid boiling vigorously to keep the chicken tender.

Add the halved cherry tomatoes during the last minute of cooking so they warm but retain some texture.

Reduce heat to low. Stir in 1 cup full-fat coconut milk, blending gently to combine. Do not boil vigorously after adding coconut milk to prevent splitting; keep at a gentle simmer or off-heat.

Season the soup: add 2 tbs fish sauce, 1 tsp palm or light brown sugar, and 1 tsp Thai red curry paste (optional) or a small pounded red chili. Stir and taste.

Adjust balance: add fresh lime juice 1 tablespoon at a time (total 2 tbs) until you reach a bright, tangy finish. If more saltiness is needed, add up to 1 more tbs fish sauce. If you want more heat, add sliced fresh red chile to taste.

Remove the pot from heat. Stir in chopped cilantro, basil (if using), and sliced scallion green parts. Let sit 1 minute for herbs to wilt slightly.

Ladle the Tom Kha into bowls, ensuring a mix of broth, chicken, mushrooms, and tomatoes. Garnish each bowl with an extra sprig of cilantro or a thin slice of fresh red chile if desired.

Serve immediately with steamed jasmine rice on the side if desired. Provide additional lime wedges and fish sauce at the table for individual adjustment.