Tom Kha Recipe

Name: Nohra Thai Kitchens Tom Kha Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups low-sodium chicken or vegetable stock; 1 cups full-fat coconut milk; 3 slices galangal (sliced, fresh if possible); 2 stalks lemongrass stalks; 4 leaves kaffir lime leaves; 2 to taste thai bird chiles (or serrano), smashed; 1 unit shallot, peeled and halved; 2 cups mushrooms (straw mushrooms, oyster, or cremini), sliced; 8 oz protein — shrimp (peeled/deveined) or sliced chicken breast; 2 tbs fish sauce; 3 tbs fresh lime juice; 1 tsp palm sugar or light brown sugar; 1 tsp tamarind paste (optional, for brightness); 2 tbs fresh cilantro leaves, chopped; 2 tbs fresh Thai basil or regular basil, chopped; 2 stalks green onions, thinly sliced

Inspired by Nohra Thai Kitchen

Time30m

Serves4

Aromatic creamy coconut milk soup with lemongrass, mushrooms, galangal, garnished with fresh herbs

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 base

4 cups low-sodium chicken or vegetable stock

1 cups full-fat coconut milk

3 slices galangal (sliced, fresh if possible)

2 stalks lemongrass stalks

4 leaves kaffir lime leaves

2 to taste thai bird chiles (or serrano), smashed

1 unit shallot, peeled and halved

Main ingredients

2 cups mushrooms (straw mushrooms, oyster, or cremini), sliced

8 oz protein — shrimp (peeled/deveined) or sliced chicken breast

Seasoning & finish

2 tbs Fish sauce

3 tbs Fresh lime juice

1 tsp palm sugar or light brown sugar

1 tsp tamarind paste (optional, for brightness)

2 tbs fresh cilantro leaves, chopped

2 tbs fresh Thai basil or regular basil, chopped

2 stalks green onions, thinly sliced

Method

Broth base

Bruise the lemongrass stalks by loosening and smashing them with the back of a knife, then trim and cut into 2–3 pieces. Lightly smash the galangal slices and halve the shallot. Rinse kaffir lime leaves.

In a medium pot, combine 4 cups stock, bruised lemongrass, galangal slices, kaffir lime leaves, smashed chiles, and halved shallot. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer gently, uncovered, for 10–12 minutes to infuse the aromatics. Do not boil vigorously so coconut milk won’t separate later.

After simmering, remove and discard lemongrass pieces and galangal slices (or leave thin galangal if you like texture). Keep kaffir lime leaves in for flavor or remove for a cleaner broth.

Main ingredients

Add mushrooms to the infused broth and increase heat to medium. Simmer 3–4 minutes until mushrooms begin to soften.

Stir in coconut milk and return to a gentle simmer (do not boil hard). Taste the broth for balance.

If using chicken, add thinly sliced chicken and simmer 4–5 minutes until just cooked through. If using shrimp, add shrimp and simmer 2–3 minutes until opaque and firm. Ensure protein is fully cooked (internal temp for chicken 165°F / 74°C).

Seasoning & finish

Turn off the heat. Stir in fish sauce, lime juice, and palm sugar. If using tamarind paste, whisk it in now. Start with the listed amounts, then adjust: more fish sauce for saltiness, more lime for acidity, more sugar for sweetness.

Taste and adjust seasoning in this order: saltiness (fish sauce), acidity (lime), sweetness (sugar). If too rich, add up to 1/2 cup hot stock or water to thin.

Ladle soup into bowls and garnish with chopped cilantro, basil, and sliced green onions. Optionally add an extra thinly sliced chile or a few drops of fish sauce or lime to each bowl.