The Pantry
Thai

Chicken tom kha

A fragrant coconut soup with tender chicken, mushrooms, lemongrass, galangal, lime leaves, and lime juice. This version makes about 4 generous bowls and keeps the classic tom kha balance of creamy, sour, salty, and gently spicy without requiring hard-to-find restaurant equipment.

Prep 20 minCook 24 minRest 5 minAdjust servings ↓
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Chicken tom kha
Photo: lydiajoy1 · CC BY 2.0. Resized for display.
~430 calper person · ~1720 total
~$18.25meal total · ~$4.56 per person

Estimated calories and US ingredient costs.

This soup scales best in a pot that holds at least 1.5 times the total volume of the broth and coconut milk. For 8 servings, use a 6-quart pot so the simmer stays steady and the coconut milk has room to move without boiling over. Keep the heat lower rather than increasing it to speed cooking.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 4 people.

Step timeline

Cooking order

10 left
Step 1

Prep the aromatics

~5 min

Prep the aromatics.

Trim and smash the 2 oz lemongrass so it cracks open and releases aroma.

Slice the 1 1/2 oz galangal, tear the 6 makrut lime leaves, and thinly slice the 3 oz shallot.

Slice the 6 oz mushrooms and the 12 oz chicken thighs.

Have a fine-mesh strainer ready if you want a clearer broth.

Ingredients
  • 12 ozBoneless skinless chicken thighs
  • 6 total for recipeMakrut lime leaves, torn
  • 6 ozCremini mushrooms
Step 2

Build the broth base

~8 min cook

Build the broth base.

In a 4-quart saucepan over medium-high heat, combine the 4 cups chicken broth, 1 cup water, lemongrass, galangal, lime leaves, and shallot.

Bring just to a simmer, then lower the heat to medium-low and simmer uncovered for 8 minutes so the broth takes on the citrusy, woody aromatics without boiling hard.

Ingredients
  • 4 cupsLow-sodium chicken broth
  • 1 cupWater
  • 6 total for recipeMakrut lime leaves, torn
Step 3

Check chicken

After ~8 min

Check Chicken tom kha and continue when ready.

Step 4

Strain and return the broth

~9 min

Strain and return the broth.

Pour the broth through a strainer into the same saucepan or a clean pot, pressing lightly on the aromatics to extract flavor.

Discard the lemongrass, galangal, and lime leaves.

Return the strained broth to medium heat.

If you prefer a more rustic soup, you can leave the shallot in the pot and only strain the tougher aromatics.

Step 5

Cook the chicken and mushrooms

~8 min

Cook the chicken and mushrooms.

Stir in the 12 oz chicken thighs, 6 oz mushrooms, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tsp minced Thai bird chiles, and 1/4 tsp fine salt.

Keep the soup at a gentle simmer, not a boil, and cook for 6 to 8 minutes, stirring once or twice, until the chicken reaches 165°F, is opaque through the center, and the mushrooms are softened.

Ingredients
  • 12 ozBoneless skinless chicken thighs
  • 6 ozCremini mushrooms
  • 2 tbspFish sauce
  • 1 tbspPalm sugar
  • 1 tspThai bird chiles
  • 1/4 tspFine salt
Step 6

Finish with coconut milk and lime

~2 min

Finish with coconut milk and lime.

Reduce the heat to low and stir in the 2 cups coconut milk.

Warm the soup for 2 minutes more, just until steamy.

Do not let it boil after the coconut milk goes in, or the texture can turn grainy and the flavor can flatten.

Ingredients
  • 6 total for recipeMakrut lime leaves, torn
Step 7

Balance the seasoning

~9 min

Balance the seasoning.

Turn off the heat and stir in the 1/4 cup lime juice.

Taste the broth and adjust with a little more fish sauce only if needed, keeping in mind that fish sauce is already salty.

The soup should taste creamy first, then bright and savory, with a clean lime finish.

Ingredients
  • 6 total for recipeMakrut lime leaves, torn
  • 1/4 cupFresh lime juice
Step 8

Rest and serve

~5 min cook

Rest

Let the soup stand for 5 minutes so the flavors settle and the chicken finishes relaxing.

Ladle into 4 bowls and top with the 1/2 cup chopped cilantro

Ingredients
  • 1/2 cupCilantro leaves
Step 9

Keep Chicken tom kha ready

After ~5 min

Keep Chicken tom kha ready until the rest of the meal is finished.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken tom kha: serve.

Chicken tom kha: Serve hot, with the mushrooms and chicken evenly distributed in the broth.

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Ingredients

For 4 people

  • 12 oz boneless skinless chicken thighs, thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 cups full-fat coconut milk
  • 1 cup water
  • 2 oz lemongrass, trimmed, bruised, and cut into 3-inch pieces
  • 1 1/2 oz galangal, thinly sliced
  • 6 makrut lime leaves, torn
  • 3 oz shallot, thinly sliced
  • 6 oz cremini mushrooms, sliced
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1/4 cup fresh lime juice
  • 1 tsp minced Thai bird chiles
  • 1/4 tsp fine salt
  • 1/2 cup cilantro leaves, roughly chopped

Method

  1. Prep the aromaticsTrim and smash the 2 oz lemongrass so it cracks open and releases aroma. Slice the 1 1/2 oz galangal, tear the 6 makrut lime leaves, and thinly slice the 3 oz shallot. Slice the 6 oz mushrooms and the 12 oz chicken thighs. Have a fine-mesh strainer ready if you want a clearer broth.
  2. Build the broth baseIn a 4-quart saucepan over medium-high heat, combine the 4 cups chicken broth, 1 cup water, lemongrass, galangal, lime leaves, and shallot. Bring just to a simmer, then lower the heat to medium-low and simmer uncovered for 8 minutes so the broth takes on the citrusy, woody aromatics without boiling hard.
  3. Strain and return the brothPour the broth through a strainer into the same saucepan or a clean pot, pressing lightly on the aromatics to extract flavor. Discard the lemongrass, galangal, and lime leaves. Return the strained broth to medium heat. If you prefer a more rustic soup, you can leave the shallot in the pot and only strain the tougher aromatics.
  4. Cook the chicken and mushroomsStir in the 12 oz chicken thighs, 6 oz mushrooms, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tsp minced Thai bird chiles, and 1/4 tsp fine salt. Keep the soup at a gentle simmer, not a boil, and cook for 6 to 8 minutes, stirring once or twice, until the chicken reaches 165°F, is opaque through the center, and the mushrooms are softened.
  5. Finish with coconut milk and limeReduce the heat to low and stir in the 2 cups coconut milk. Warm the soup for 2 minutes more, just until steamy. Do not let it boil after the coconut milk goes in, or the texture can turn grainy and the flavor can flatten.
  6. Balance the seasoningTurn off the heat and stir in the 1/4 cup lime juice. Taste the broth and adjust with a little more fish sauce only if needed, keeping in mind that fish sauce is already salty. The soup should taste creamy first, then bright and savory, with a clean lime finish.
  7. Rest and serveLet the soup stand for 5 minutes so the flavors settle and the chicken finishes relaxing. Ladle into 4 bowls and top with the 1/2 cup chopped cilantro. Serve hot, with the mushrooms and chicken evenly distributed in the broth.

Before you cook

What to get ready

Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.

Strain the aromatic broth before adding chicken and keep lime juice for the finish.

If something needs adjusting

Coconut broth separates heavily

Use gentle heat after coconut milk goes in and add lime off the strongest heat.

Soup tastes saltier after simmering

Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.

Store for later

Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Freeze leftover coconut milk in measured portions for chickpea curry.

Next use for your ingredients: Coconut chickpea and spinach curry →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the cleanest tom kha flavor, keep the broth at a bare simmer once the coconut milk is added. A hard boil can make the coconut separate and can mute the lime. If you want a stronger citrus aroma, bruise the lemongrass more aggressively before simmering, but still remove the fibrous pieces before serving.

Make it work for you

If you cannot find galangal, use 1 oz fresh ginger plus an extra 2 torn makrut lime leaves. The flavor will be warmer and less piney, but the soup will still read as tom kha. If using regular lime juice instead of makrut lime leaves, add it only at the end so the acidity stays bright.

Use more of your lemongrass and galangal in vegetable tom yum.

Why did my tom kha turn cloudy or look slightly separated?

That usually happens when the soup boils after the coconut milk is added or when it cooks too aggressively for too long. Keep the heat low once the coconut milk goes in, and add the lime juice off the heat. A little cloudiness is normal in homemade tom kha, but a gentle simmer keeps the broth smoother and more polished.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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