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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cans - Coconut Milk, 800 ml
  • 1 1/4 cups - Chicken Stock, 300 ml
  • 12 slices - Galangal
  • 3 sprigs - lemon grass, smashed, cut in 2in pieces
  • 8 leaves - kaffir lime leaves, separated along vein
  • 3 whole - bird's eye (small red) chili's, lightly smashed
  • 4 whole - thai red onion (shallot), crushed
  • 300 grams - chicken breast, thin sliced, approx. 2/3 lb.
  • 1 whole - medium onion, quartered then halved
  • 4 tablespoons - fish sauce
  • 1 tablespoons - sugar
  • 4 tablespoons - lime juice
  • Directions:

    In a pot, combine coconut milk, chicken stock, galangal, lemon grass, kaffir leaves, Thai red onions, and chilis. Cover and bring to a boil for 6 minutes.

    Add chicken, onions, fish sauce, and sugar. Simmer 2 minutes.

    Turn off heat and add lime juice. Start with 3 tablespoons and continue adding until desired balance is achieved.

    Garnish with spring onion and cilantro and serve with jasmine rice.

    Brief Description

    A light, sweet and sour Thai soup based off of coconut milk and chicken, stewed with Galangal, a relative of ginger.

    Main Ingredient:

    Chicken, Coconut Milk, Galangal

    Category:  Soups

    Cuisine:  Thai

    Prep Time: 10 min
    Cook Time: 10 min


    4 T fish sauce = 1 T soy sauce

    Vegetarian Option:
    Replace fish sauce. Use vegetable stock. Replace chicken with 150 grams matchstick carrots, 150 gram long beans, and/or whole sugar snap peas. Add carrots and long beans as indicated for chicken. Add snap peas during last 20 seconds of cooking.

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    Posted On:

    July 17, 2017

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