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Thai

Tom Kha Chicken Soup

A creamy Thai coconut chicken soup with galangal, lemongrass, makrut lime leaves, mushrooms and a bright lime finish.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Tom Kha Chicken Soup

40 mintotal

35 min hands-on5 min hands-off

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Thirty minutes. Most of it is the aromatics infusing the stock; once the coconut milk goes in the soup should not be rushed or boiled hard.

Method

  1. Add chicken stock, galangal, lemongrass and makrut lime leaves to a saucepan and bring to a gentle simmer.

  2. Simmer for a few minutes until the broth smells aromatic, then add the coconut milk.

  3. Add the chicken and cook gently until the pieces are almost cooked through.

  4. Add mushrooms and bird's eye chile, then simmer until the chicken is fully cooked and the mushrooms are juicy.

  5. Season with fish sauce and palm sugar, then turn off the heat before stirring in key lime juice.

  6. Remove large aromatics if preferred, finish with coriander leaves and serve hot.

How to tell it's done

The broth should be creamy and smooth, the chicken tender, and the mushrooms juicy.

Getting it right

Tip

Keep the soup at a gentle simmer after adding coconut milk; hard boiling can make the broth look split.

What to serve it with

Serve as a comforting soup course or with jasmine rice for a light Thai meal.

Common mistakes

The coconut milk splits into oily flecks.
Keep it below a simmer once the coconut milk is in. Tom kha should steam, never bubble — a hard boil breaks the emulsion and it cannot be brought back.
The soup is flat and milky.
The lime goes in off the heat, and the fish sauce needs to be tasted rather than measured. Tom kha should read sour and salty against the coconut; if it tastes only creamy, both are short.

Substitutions

  • Use Chicken Breast instead of Chicken Thigh if preferred, but simmer gently to avoid dryness.
  • Use Coconut Cream for a richer soup and loosen with a little extra chicken stock if needed.
  • Use Button Mushrooms if other mushrooms are unavailable.
  • Use Lemon instead of Key Lime Juice only if lime-style juice is unavailable; add it off heat to keep the soup bright.

Storing and reheating

Keeps two days in the fridge. Reheat gently without boiling. It does not freeze well — the coconut milk separates. Add fresh lime juice on reheating, since the brightness fades overnight.