Tom Kha Kai (Chicken Coconut Soup) 2 Recipe

Name: Tom Kha Kai (Chicken Coconut Soup) 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 2 cups coconut milk (can use light variety, just not coconut cream); 6 slices galangal (can substitute fresh ginger root); 2 stalks lemongrass; 5 kaffir lime leaves; 8 ounces chicken breasts, sliced; 3 tablespoons fish sauce; 2 tablespoons sugar; 1/2 cup lime juice; 1 teaspoon red chili paste; 1/4 cup cilantro leaf, torn; 3 -5 Thai chiles, crushed (can substitute jalepeno or other hot pepper)

Servings: persons

2 cups chicken broth
2 cups coconut milk (can use light variety, just not coconut cream)
6 slices galangal (can substitute fresh ginger root)
2 stalks lemongrass
5 kaffir lime leaves
8 ounces chicken breasts, sliced
3 tablespoons fish sauce
2 tablespoons sugar
1/2 cup lime juice
1 teaspoon red chili paste
1/4 cup cilantro leaf, torn
3 -5 Thai chiles, crushed (can substitute jalepeno or other hot pepper)

1
Cut lower portion of lemon grass into 1 inch lengths and crush.
2
Tear kaffir lime leaves in half.
3
Combine half the coconut milk with the broth, galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
4
Add the chicken, fish sauce and sugar.
5
Simmer for about 5 minutes, or until chicken is cooked, then add remaining coconut milk.
6
Heat just to boiling, add chili paste and lime juice, stir until blended.
7
Garnish with cilantro leaves and crushed chili peppers.
8
NOTE: The galangal and lemon grass are for flavoring, not to eat! When I can't get fresh kaffir lime leaves at my local Asian market, I substitute kaffir lime powder. Fresh leaves, lemon grass and galangal can all be successfully frozen.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chicken broth, 2 cups coconut milk (can use light variety, just not coconut cream), 6 slices galangal (can substitute fresh ginger root), 2 stalks lemongrass, and more.

Yes, Tom Kha Kai (Chicken Coconut Soup) 2 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tom Kha Kai (Chicken Coconut Soup) 2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions