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How to make Tom-Kha (Coconut milk soup)

Think of Tom Kha as Tom Yum’s mellow cousin—less fiery, more comforting. It’s the bowl people turn to when they want flavor, warmth, and a smile with every sip, a gentle hug in soup form.

Ingredients

  • 125 ml water or light chicken stock
  • 125 ml Coconut Milk
  • Chicken or protein of choice
  • 1 lemongrass: use lower half, smashed & cut into 1 inch pieces
  • 2 kaffir lime leaves: remove middle stem
  • 2 slices galangal
  • 2–3 mushrooms
  • 1 small tomato: cut into wedges
  • 1-3 bird’s eye chili: smashed
  • Fresh spring onion, cilantro or culantro for garnish

Seasoning

  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tbsp lime juice
  • ½ tsp sugar (optional, balances flavor)
  • Pinch of salt

Instructions

  1. In a small pot, bring stock/water and coconut milk to a boil.
  2. Add lemongrass, galangal → simmer 1-2minutes for flavor.
  3. Add protein, mushrooms and tomato → cook 2–3 minutes until meat cook (Seafood cook just 10 second.)
  4. Season with chili, fish sauce, lime juice and sugar. Taste → adjust sour/salty/spicy/sweet balance.
  5. Add Fresh spring onion, coriander or cilantro before serving.
Flavor balance tip:
  • Tom Kha should be spicy, sour, salty, lightly sweet and creamy.
  • Adjust lime/fish sauce/sugar until it sings.