Tom Kha Recipe
Coconut milk soup with galangal
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.
Soup Base
Main Ingredients
Garnish
Method
Soup Base
- 1
Prepare the aromatic broth
In a large pot over medium heat, combine the coconut milk and chicken broth. Bring to a gentle simmer.
- 2
Add the sliced galangal, smashed lemongrass, torn kaffir lime leaves, and smashed Thai chilies to the pot. Simmer for 10 minutes to infuse the flavors, then reduce heat to low.
Main Ingredients
- 3
Cook the chicken and vegetables
Add the thinly sliced chicken to the soup and cook for 5–7 minutes or until the chicken is fully cooked.
- 4
Add the halved mushrooms and continue to cook for another 3–5 minutes until tender.
- 5
Season the soup with fish sauce, sugar, salt, and lime juice. Stir well and taste, adjusting seasoning as needed.
Garnish
- 6
- 7
Garnish with fresh cilantro leaves, sliced green onions, and serve with additional lime wedges on the side.
