Thai Coconut Chicken Soup
This version of tom kha starts with the broth. The aromatics are steeped slowly in bone broth so the lemongrass, galangal, and kaffir lime really release their flavor before the coconut milk goes in. Using more broth keeps the soup light but deeply savory, while the chicken makes it satisfying enough for dinner. Add as many mushrooms or extra chicken for additional protein as you like depending on how hearty you want the bowl.
Servings: Four
INGREDIENTS
6 cups chicken bone broth
1 (13.5 ounce) can full-fat coconut milk
1/4 cup coconut cream
1 1/4 pound boneless skinless chicken breast, thinly sliced against the grain
4 ounces cremini mushrooms, sliced
3-inch piece galangal, peeled and thickly sliced
2 stalks lemongrass, tough outer leaves removed and cut into 2-inch pieces
5 kaffir lime leaves, lightly torn
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 to 3 Thai red chiles, smashed
1/2 cup fresh cilantro leaves
2 fresh kaffir lime leaves, very thinly sliced
1 teaspoon coconut sugar (optional)
PREPARATION
Build broth base: Combine the chicken bone broth, galangal, lemongrass, and kaffir lime leaves in a medium pot. Bring to a gentle simmer over medium heat, then reduce heat to low and hold at 185°F (85°C) to 190°F (88°C) for 35 to 40 minutes to deeply extract flavor.
Strain and enrich: Strain out and discard the aromatics. Return the infused broth to the pot and stir in the coconut milk and coconut cream. Bring back to a gentle simmer over medium-low heat, keeping below a boil.
Poach chicken and mushrooms: Add the sliced chicken and mushrooms. Cook gently for 6 to 8 minutes, stirring occasionally, until the chicken is just cooked through and tender.
Finish soup: Stir in the fish sauce, lime juice, and smashed chiles. Taste and adjust seasonings. Add coconut sugar if desired. Remove from heat.
Plate: Ladle the soup into bowls and finish each serving with fresh cilantro leaves, thinly sliced fresh kaffir lime leaves, and additional chiles.
Notes:
Use a gentle simmer throughout. Boiling will dull the aromatics and toughen the chicken.
Bone broth brands vary in saltiness. Taste before adding the fish sauce and adjust gradually.
If galangal is unavailable, frozen galangal works better than fresh ginger and keeps the flavor profile closer to classic tom kha.
