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Home Thom Kha Kai

Thom Kha Kai

Thai Soup Coconut Chicken Asian Comfort food Quick

Thom Kha Kai is the Thai coconut soup you always order at your favourite restaurant, but you can actually make it very well at home. The combination of creamy coconut milk, galangal, lemongrass and lime leaves delivers a flavour that feels instantly 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 less than 40 minutes.

Recipe

Thom Kha Kai

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

Course	Starter
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 broth
4 stalks of 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)
Handful fresh coriander, roughly chopped
1 lime, cut into wedges

How to 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 kaffir lime leaves into pieces. This helps release the flavours.
Heat a large pan over medium heat. Add the chicken broth and bring to a boil. Add the galangal, lemongrass and kaffir 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 may 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. Prefer it more tart? Add another splash of lime juice.
Optionally add the red chili pepper for some heat. Remove the lemongrass, galangal and kaffir lime leaves before serving.
Ladle the soup into bowls and garnish with fresh coriander and a wedge of lime. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

The beauty of Thom Kha Kai lies in its balance: creamy, tangy, salty and with a hint 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 flavour. Perfect for a weeknight when you want something special on the table without spending an hour in the kitchen.

Serve the soup in attractive bowls for that extra bit of table experience. Bowls with a warm, cozy look suit the atmosphere of this dish perfectly. Pair with steamed jasmine rice if you want to make it a complete meal. Good dinnerware makes all the difference, even at home.