Real Recipes From Real Home Cooks ®

tom kha kai - thai coconut/chicken soup

★★★★★ 2
a recipe by
Carolyn Haas
Whitewater, WI

When my family visited Thailand a few years ago I fell in love with this soup. This is an adaptation from a recipe in the Amazing Tastes of Thailand booklet put out by the Thailand Tourism Authority.

★★★★★ 2
serves 3-4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For tom kha kai - thai coconut/chicken soup

  • 2 c
    chicken broth
  • 2 c
    coconut milk (can use lite, just don't use coconut cream!)
  • 6 slice
    galangal (can sub fresh ginger)
  • 2 stalk
    lemon grass
  • 5
    kaffir lime leaves
  • 8 oz
    chicken breast, sliced thin
  • 3 Tbsp
    fish sauce
  • 2 Tbsp
  • 1/2 c
    lime juice
  • 1 tsp
    red thai chili paste
  • 1/4 c
    cilantro, torn
  • 3-5
    thai chilis (can use jalapeno or other hot chili instead)

How To Make tom kha kai - thai coconut/chicken soup

  • 1
    Cut lower portion of lemon grass into 1 inch lengths and crush. Tear kaffir lime leaves in half. Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
  • 2
    Add the chicken, fish sauce and sugar. Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
  • 3
    Heat just to boiling, add chili paste and lime juice, stir until blended. Garnish with cilantro leaves and crushed chili peppers.
  • 4
    NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen. I've also used minced lemon grass in a tube from the produce section. Powdered galangal is available, too. Fresh is better, of course!

Categories & Tags for Tom Kha Kai - Thai Coconut/Chicken Soup: