Thai Coconut Chicken Soup (Tom Kha Kai)
- AvoHaven
- 1 day ago
- 2 min read
Creamy, fragrant, and full of soul-soothing flavour, Thai Coconut Chicken Soup (Tom Kha Kai) is one of Thailand’s most beloved dishes. This comforting soup balances the richness of coconut milk with the zing of lime juice, the warmth of galangal and lemongrass, and the subtle heat of fresh chilli. Traditionally made with chicken (kai), this soup is known for its aromatic, slightly tangy broth that’s both refreshing and deeply satisfying. Whether you’re new to Thai cooking or a seasoned fan, this recipe is a delicious introduction to the flavours of Thailand—made simple with ingredients you can find right here in New Zealand.
Ingredients:
400ml can coconut milk
500ml chicken stock
300g boneless chicken thighs, thinly sliced
1 stalk lemongrass, bruised and cut into 3 pieces
4–5 slices fresh galangal (or ginger if unavailable)
4 kaffir lime leaves, torn
150g button mushrooms, halved or thickly sliced
1–2 red chillies, sliced (optional, adjust to taste)
2–3 Tbsp fish sauce (to taste)
Juice of 1–2 limes (to taste)
1 tsp sugar
Fresh coriander leaves, for garnish
Avohaven Herbalicious flake salt – to finish
Instructions:
In a medium-sized saucepan, combine coconut milk and chicken stock. Bring to a gentle simmer over medium heat.
Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves. Let the soup simmer gently for 10 minutes to infuse the flavours.
Add the thinly sliced chicken to the broth and simmer for about 8–10 minutes, or until the chicken is just cooked through.
Add mushrooms and sliced red chilli (if using). Simmer for a further 5 minutes, allowing the mushrooms to soften and the heat to build.
Stir in fish sauce, lime juice, and sugar. Taste and adjust with more lime juice or fish sauce for that perfect Thai balance of sour, salty, and spicy.
Remove the lemongrass and galangal slices if you prefer a smoother soup. Ladle into bowls, top with fresh coriander, and finish with a light sprinkle of Avohaven Herbalicious flake salt for a herby crunch that ties it all together.
Serve on its own or with a side of steamed jasmine rice to make it a heartier meal. This soup is light, warming, and loaded with fragrant Thai flavours.
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