Tom Kha Soup Recipe

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and cut into 2–3 pieces each. Lightly bruise the galangal slices with the flat of a knife (or thinly slice if large). Tear the kaffir lime leaves into large pieces to release oils. Slice the shallots thinly and set aside.

In a medium pot over medium heat, combine the coconut milk and chicken (or vegetable) stock. Stir gently to blend; do not boil vigorously to avoid splitting the coconut milk.

Add the prepared lemongrass, galangal, kaffir lime leaves, and sliced shallots to the pot. Bring the liquid up to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to infuse the aromatics.

Taste the broth after 10 minutes. If you prefer stronger aromatics, simmer an additional 3–5 minutes, but do not boil hard.

Add the mushrooms, baby corn (if using), and tomato wedges to the simmering broth. Continue to simmer gently for 3–4 minutes, until mushrooms begin to soften.

If using thin-sliced chicken, add it now and simmer 4–6 minutes until cooked through. If using shrimp, add the shrimp and simmer 2–3 minutes until they turn pink and opaque. Do not overcook.

Remove the pot from heat. Fish out and discard large pieces of lemongrass and galangal if desired (they are fibrous). Keep kaffir lime leaves if shredded finely for extra flavor, or remove them.

Stir in the fish sauce, lime juice, and palm sugar. Start with the stated amounts, then adjust to taste — Tom Kha should balance salty (fish sauce), sour (lime), and a hint of sweetness. If you used soy sauce, add an extra 1/2 tablespoon only if needed for saltiness.

Taste and adjust: add more lime juice for acidity, more fish sauce for saltiness, or a pinch more sugar to soften flavors. If you want heat, add sliced Thai chilies or a drizzle of chili oil to taste.

Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions. Serve immediately while hot.