Tom Kha Recipe

In a medium pot over medium heat, combine coconut milk and chicken (or vegetable) broth. Stir gently to integrate — do not boil vigorously to prevent coconut milk from breaking.

Add sliced galangal, smashed lemongrass stalks, torn kaffir lime leaves, bruised chilies, and sliced shallot. Bring the mixture to a gentle simmer (small bubbles at the surface).

Simmer gently for 8–12 minutes to infuse the aromatics. Taste the broth occasionally; adjust heat so it stays at a gentle simmer.

If using chicken: season slices lightly with a pinch of salt. If using tofu: press and cube before adding. Add the chicken (or tofu) to the gently simmering broth and cook 4–6 minutes for thin chicken slices (internal temp 165°F/74°C) or 3–4 minutes to heat tofu through.

Add the sliced mushrooms and tomato wedges to the pot, stirring gently. Simmer 3–4 minutes until mushrooms are just tender but still have body and tomatoes are softened but not falling apart.

Stir in minced garlic, fish sauce (or soy sauce), palm sugar, and lime juice. Lower heat to maintain a gentle simmer and taste for balance: it should be simultaneously salty, sour, slightly sweet, and aromatic. Adjust fish sauce (saltiness) or lime (acidity) as needed.

If the soup tastes too rich, add up to 1/2 cup hot water or broth to lighten. If flavors are muted, continue to simmer another 2 minutes for integration.

Turn off the heat. Remove and discard large pieces of galangal and lemongrass stalks (they are woody and not for eating). Taste and adjust salt, sugar, or lime juice to preference.

Ladle soup into bowls. Drizzle a small spoonful of coconut cream or crème fraîche into each bowl if using for extra silkiness.

Garnish with chopped cilantro, sliced scallions, and basil leaves. Serve immediately with steamed jasmine rice or on its own.