Thai Chicken and Coconut Soup (Tom Kha Kai)

Total Time
Prep 10 mins
Cook 20 mins

This makes a great first course for any Thai curry or main course. The aroma is wonderful.

Ingredients Nutrition


  1. Pour the chicken stock into a wok over a high heat.
  2. Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
  3. Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
  4. Add coconut milk and simmer gently for 3 minutes.
  5. Add the chicken and stir for 30 seconds until chicken is just cooked.
  6. Stir through the lime juice, sugar and fish sauce.
  7. Serve immediately sprinkled with coriander leaves.
Most Helpful

This soup was spectacular. It's my favorite when I eat out, so I decided to give it a try. My boyfriend and I are crazy for it. I dropped the hot green chili peppers from three to two because I tend to err on the side of caution, and next time I'll use all three. Didn't have quite as much kick as I wanted. I also added oyster mushrooms, which were tasty in it. This is the first time I've used Galangal and I must say it does have quite a different taste than regular ginger, I'm glad I was able to find it at my local import store. Great soup, I'll be making this again and again!

Meg Dolan August 24, 2009

Outstanding! Made as directed as a first course using home made chicken stock - except - subbed freshly made firm tofu cut in strips for the chicken & added a drained 14 oz. can of straw mushrooms. Used 3 bird peppers, loosely seeded. Used chopped fresh coriander & Thai basil for garnish. Reminds of PNW, ahhh. Will be making this for company this summer. Thank you Therese for a lovely recipe that is true & remarkably easy to execute.

Buster's friend May 13, 2008

I have made this recipe twice and it tastes exactly like the restaurants' version! I cannot find kaffir lime leaves anywhere but it still tastes amazing. I add canned straw mushrooms and some baby corn as well. Make sure you serve immediately otherwise the flavors tend to dissapear if the soup is kept warming for a while. Thanks Terese for this great recipe!

simone1166 March 18, 2005