Thai Coconut Chicken Soup

When traveling in Thailand, Tom Kha was always one of my favourite soups. Tom Kha Gai is a famous Thai coconut chicken soup that brings together rich coconut milk, aromatic herbs, and spices, creating a perfect balance of creamy, tangy, and savoury flavours. Originating in Thailand, this dish is made with ingredients like lemongrass, ginger, and kaffir lime leaves, giving it a fresh and exotic taste that’s hard to resist. In Thailand this soup used to make me break out in a sweat due to it’s hot spicy chile  levels. This version although still spicy is quite mild.

With tender chicken and mushrooms in a broth that’s both soothing and flavourful, it’s comfort food at its finest. Plus, the coconut milk provides healthy fats, making it a nourishing option for any meal.

This is my version, it’s not quite authentic but I believe it’s more adapted to the Western palate.

• 1 tbsp coconut oil
• 1 large shallot
• 2 garlic cloves, minced
• 1 red chile, sliced and deseeded
• 2-inch (5cm) piece of fresh ginger, peeled and sliced into coins
• 1 lemongrass stalk, pounded and halved
• 3-4 kaffir lime leaves, stems removed, very finely sliced
• 1 ½ tbsp Thai red curry paste
• 4 cups chicken stock
• 1½ cups – 375ml full-fat coconut milk
• 1 lb – 450g chicken breasts (3) skinless boneless, very thinly sliced
• 8 oz – 230g mushrooms (white, button, or oyster), sliced
• 1-2 large tomatoes, diced
• 2-3 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime (adjust to taste)
• Kosher salt, to taste
• Fresh coriander leaves, for garnish
• Lime wedges and extra sliced chile, for serving (optional)

Step 1
Heat coconut oil in a large stockpot over medium heat. Add the chopped shallot and cook, stirring frequently, until softened, about 2-3 minutes. Add the garlic, chile, ginger, lemongrass, and kaffir lime leaves. Sauté for another 2 minutes, allowing the aromatics to release their fragrance.

Step 2
Stir in the Thai red curry paste, mixing well with the aromatics. Cook for 1-2 minutes, allowing the paste to become fragrant. Then add the diced tomato, fish sauce and chicken stock, stirring well to incorporate the paste. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 15 minutes to deepen the flavours.

Step 3
Add the sliced chicken thighs and mushrooms. Allow the soup to simmer gently for 10-15 minutes, cooking the chicken through.

Step 4
Pour in the coconut milk and add the brown sugar. Stir to combine, then taste for seasoning. Adjust with more fish sauce or sugar if needed, balancing salty and sweet flavours. Squeeze in the lime juice for a fresh, tangy finish.

Step 5
Ladle the soup into bowls and garnish with fresh coriander leaves. Serve with lime wedges and extra sliced chile on the side for those who want extra tang and heat.