Tom Kha Kai (chicken Coconut Soup)

Total Time
Prep 10 mins
Cook 15 mins

This is my favourite Thai Soup. Everyone seem to like Tom Yum Koong (the seafood one) but i prefer this creamy one...and the heat is flexible...depending on how much you can handle. Recipe from

Ingredients Nutrition


  1. Combine half the coconut milk with the galangal, lemon grass, and lime leaves in a large sauce pan and heat to boiling.
  2. Add chicken, fish sauce, and sugar.
  3. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
  4. Heat just to boiling and turn off the heat.
  5. Place the lime juice and chilli paste in a serving bowl and pour the soup over them.
  6. Garnish with coriander leaves and crushed chillies.


Most Helpful

Found 1/4 cup of lime juice to be a little intense, but otherwise this was a simply and satisfying recipe. A little less fish sauce would be good too.All you chefs out there having trouble finding corriander leaves? That's because corriander is the seed of cilantro. cilantro seems to be called corriander in asian markets, but it is the same thing as cilantro. Galangal has been difficult to find in general..

jlhodum October 02, 2013

I won a contest with this recipe. Yes, the winner. Me (and KitchenManiac). A few changes made: I actually let the first step simmer for a long time because I wanted the flavors to really mix (about 1 hour on very low heat). I also I added the fish sauce in the first step, too - I think nam pla needs time to mix and mellow into every dish, even if this means having to add some more later to adjust the flavor. Finally, I am one of those people who believe that there can never be too much coriander anywhere so obviously more than 1/4 cup was used.

ChefEmma June 10, 2012

A soup with a very intense flavor. I would make again, not a dish I would make on a regular basis.

jkduffy1200 July 21, 2011

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