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Home Thom Kha Kai

Thai Soup Coconut Chicken Asian Comfort food Quick

Thom Kha Kai is the Thai coconut soup you always order at your favorite restaurant, but it's actually very doable at home. The combination of silky coconut milk, aromatic galangal, lemongrass and lime leaves creates a flavor that's immediately warming. Serve the soup in beautiful soup bowls for a true restaurant experience at your own table. With the right ingredients you can have this on the table in under 40 minutes.

Recipe

Thom Kha Kai

Thom Kha Kai is a classic Thai coconut soup full of warm flavors: silky coconut milk, fragrant galangal, lemongrass and juicy chicken. A bowl of comfort you can put on the table in no time.

Course	Appetizer
Kitchen	Thai
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Large soup pot
Cutting board
Sharp knife
Ladle
Citrus juicer

Ingredients

500 g chicken breast
400 ml coconut milk (1 can)
400 ml chicken stock
4 stalks lemongrass
6 slices fresh galangal (or ginger as an alternative)
6 kaffir lime leaves
200 g mushrooms, sliced
3 tbsp fish sauce
3 tbsp lime juice (freshly squeezed)
1 tsp palm sugar or regular sugar
1 red chili pepper, sliced into rings (optional)
A handful fresh cilantro, roughly chopped
1 lime, cut into wedges

How do you make Thom Kha Kai?

Slice the chicken breast into thin slices or strips about 1 cm thick. Set aside.
Slice the galangal, bruise the lemongrass stalks by pressing them with the flat side of a knife, and tear the lime leaves into pieces. This helps the flavors release well.
Heat a large pot over medium heat. Add the chicken stock and bring to a boil. Add the galangal, lemongrass and lime leaves and let simmer gently for 5 minutes.
Add the coconut milk and stir well. Keep the soup gently warm over low heat without boiling, otherwise the coconut milk can split.
Add the chicken slices and let them cook in the soup for 5 to 7 minutes. Add the mushrooms and simmer for another 3 minutes.
Season the soup with fish sauce, lime juice and a teaspoon of sugar. Taste and adjust: want it saltier, add extra fish sauce. More acidity? Add another splash of lime juice.
Optionally add the red chili pepper for some heat. Remove the lemongrass, galangal and lime leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

The strength of Thom Kha Kai is in the balance: creamy, sour, salty and a touch of heat. Take the time to taste as you add the fish sauce and lime juice. No galangal on hand? Fresh ginger works well as a substitute and gives a slightly sharper finish. Perfect for a weeknight when you want something special on the table without spending an hour in the kitchen.

Serve the soup in beautiful bowls for that extra bit of experience at the table. Warm-looking bowls suit the mood of this dish perfectly. Pair with steamed jasmine rice if you want to make it a complete meal. Good tableware makes the difference, even at home.

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