Thom Kha Kai

Ingredients

• 500 gchicken breast
• 400 ml (1 can)coconut milk
• 400 mlchicken stock
• 4 stalkslemongrass
• 6 slicesfresh galangal (or ginger as an alternative)
• 6kaffir lime leaves
• 200 gmushrooms, sliced
• 3 tbspfish sauce
• 3 tbspfreshly squeezed lime juice
• 1 tsppalm sugar or regular sugar
• 1red chilli pepper, sliced into rings (optional)
• A handfulfresh coriander, roughly chopped
• 1lime, cut into wedges

Instructions

1. 1

   Prepare aromatics

   Slice the chicken into thin slices or strips about 1 cm thick and set it aside. Slice the galangal, press the lemongrass stalks with the flat side of a knife to bruise them, and tear the lime leaves into pieces.

2. 2

   Simmer the stock

   Heat a large pot over medium heat and bring the chicken stock to the boil. Add the galangal, lemongrass and lime leaves, then simmer gently for 5 minutes.

3. 3

   Add coconut milk

   Stir in the coconut milk. Keep the soup warm over low heat without letting it boil, as boiling can cause the coconut milk to split.

4. 4

   Cook the chicken

   Add the chicken slices and cook them in the soup for 5 to 7 minutes.

5. 5

   Add mushrooms

   Add the mushrooms and simmer for another 3 minutes.

6. 6

   Season the soup

   Stir in the fish sauce, lime juice and 1 teaspoon of sugar. Taste and adjust with extra fish sauce for saltiness or another splash of lime juice for acidity. Add the sliced red chilli if you want some heat. Remove the lemongrass, galangal and lime leaves before serving.

7. 7

   Garnish and serve

   Ladle the soup into bowls and garnish with fresh coriander and a lime wedge. Serve immediately.

What is Thom Kha Kai?

Thom Kha Kai is a Thai soup whose name refers to boiling, galangal and chicken. It pairs coconut milk with the bright, fragrant flavours of lemongrass, lime and galangal.

This version builds flavour by briefly simmering the aromatics in stock, then adding coconut milk and cooking the chicken directly in the soup. The quick method keeps the chicken tender and makes the soup practical for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 30g protein, 8g carbs, 24g fat.

Chicken supplies most of the protein, while coconut milk contributes much of the fat and saturated fat. The small amount of sugar and the vegetables provide some carbohydrate; serve with rice if you want a more filling plate, or pair a bowl with extra vegetables.

Build flavour with the aromatics

Galangal: its clean, peppery fragrance is characteristic of the soup. Fresh ginger can stand in if galangal is unavailable, though the flavour will be different.

Lemongrass and lime leaves: bruising the stalks and tearing the leaves helps their aroma infuse the stock. They are there to flavour the broth, so remove them before serving.

Keep the coconut milk gentle

Low heat: once the coconut milk is in the pot, keep the soup warm rather than bringing it back to a boil. A gentle simmer helps maintain a smooth, cohesive broth.

Stir carefully: combine the coconut milk with the stock without whisking vigorously. If the surface begins to bubble hard, lower the heat.

Cook the chicken just until done

Thin slices: cutting the breast into strips about 1 cm thick lets it cook quickly in the hot soup. Keep the pieces fairly even so they finish at around the same time.

Doneness: the chicken should be opaque throughout, with no pink in the centre. Follow the recipe’s 5 to 7 minutes of cooking, then check a thicker piece before serving.

Balance the seasoning

Salty and sour: fish sauce brings savouriness, while lime juice adds freshness. Stir them in with the sugar, then taste the broth before deciding whether it needs more of either.

Heat: the sliced red chilli is optional, so add it according to your preference. Lime wedges at the table let everyone add a little extra acidity to their bowl.

What to serve with it

Rice: serve the soup with steamed jasmine rice if you want a more substantial meal. You can keep it alongside the soup or spoon the broth over it.

Fresh finish: the coriander and lime wedge bring a bright contrast to the rich coconut broth. Add them just before serving for the freshest flavour.

Recipe notes & tips

• Bruise the lemongrass stalks firmly with the flat side of a knife to help release their aroma.
• Keep the heat low after adding the coconut milk to help prevent it splitting.
• Cut the chicken into evenly sized strips so the pieces cook at a similar rate.
• Taste the broth after adding the fish sauce, lime juice and sugar before making further adjustments.
• Remove the woody aromatics before ladling the soup into bowls.
• Add the coriander and lime wedges at the last moment for a fresh finish.

Variations

• Use ginger: substitute fresh ginger for galangal if that is what you have to hand.
• Adjust the heat: leave out the chilli for a milder soup or add more sliced chilli for extra warmth.
• Add vegetables: include extra sliced mushrooms or another quick-cooking vegetable with the mushrooms.
• Use chicken thighs: cut boneless thighs into strips for a richer, more forgiving alternative to breast.
• Make it vegetarian: use vegetable stock, omit the chicken and fish sauce, and season with a suitable vegetarian alternative.

Common mistakes to avoid

• Boiling the coconut milk: high heat can make it split; keep the soup gently warm after adding it.
• Leaving aromatics whole and unbruised: press the lemongrass and tear the lime leaves so they can infuse the stock.
• Cutting chicken unevenly: pieces of different thicknesses cook at different speeds; aim for strips about 1 cm thick.
• Overcooking the chicken: simmer only for the stated 5 to 7 minutes and check that the thickest piece is opaque throughout.
• Adding seasoning without tasting: fish sauce and lime vary in strength; taste the broth before adding extra.
• Serving with the aromatics in the bowl: remove the lemongrass, galangal and lime leaves before ladling.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until piping hot, without letting the soup boil; the coconut milk may separate slightly after chilling.

Frequently asked questions