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Meat, South and Southeast Asian

Tom kha kai with jasmine rice

Tom kha kai is a Thai soup made with chicken, coconut milk, lemongrass and galangal, served with jasmine rice, for 4 people. It takes 35 minutes to make, rated easy, at a cost of €3.40 per person. The key to success is gentle cooking, never letting the coconut milk boil, and squeezing the lime off the heat at the very end.

Tonight, tom kha kai, that soft, fragrant coconut chicken soup with lemongrass and galangal, served with jasmine rice.

Tom kha kai with jasmine rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring, Summer

Tom kha kai stands out for its balance between the mellow richness of coconut milk and the bright tang of lime, lifted by a mild kick of chile and the resinous scent of lemongrass. The chicken, sliced thin, cooks in just minutes and stays tender, while the button mushrooms add a firm bite that contrasts with the silky broth.

It's a soup that breaks up the weekly routine without demanding any special skill, great for a weeknight when you want something warm and fragrant without spending hours in the kitchen. It also works well for a dinner with friends, served piping hot with the rice on the side so everyone can adjust the chile and cilantro to taste.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Chicken brothoften in the pantry 60 cl
  • Fish sauceoften in the pantry 3 tbsp
  • Jasmine riceoften in the pantry 300 g

Fruits and vegetables

  • Lemongrass 2 stalks
  • Galangal or ginger 1 piece
  • Button mushrooms 250 g
  • Fresh chile 1
  • Lime 2
  • Cilantro 1 bunch

Allergens Fish

The step by step recipe

  1. Crush the lemongrass, slice the galangal into thin pieces, and bring them to a simmer in the broth with the coconut milk. 10 min

    The more you crush the lemongrass, the more flavor it releases.

  2. Cook the jasmine rice while the broth simmers. 12 min

    Keep it covered once done.

  3. Slice the chicken thinly and cut the mushrooms into quarters.

    Thinly sliced chicken cooks in just a few minutes in the broth.

  4. Add the chicken and mushrooms to the soup, along with the chile and fish sauce, and let it cook. 8 min

    Keep the heat low, the coconut milk should never boil.

  5. Off the heat, squeeze in the lime juice, taste, and serve with cilantro and the rice.

    The lemongrass pieces aren't meant to be eaten, push them to the side of the bowl.

Our tips to get it right

  • Slice the galangal into thin pieces rather than chunks, it releases more flavor and is easier to spot and remove before serving.
  • Taste the broth before adding the fish sauce, since its saltiness varies quite a bit between brands.
  • Have every ingredient prepped before you turn on the heat, the chicken and mushrooms cook fast once the soup is going.

The variations

  • Swap the chicken for peeled shrimp, added right at the end of cooking so they stay tender.
  • For a vegetarian version, use vegetable broth and firm tofu instead of chicken, and replace the fish sauce with soy sauce.
  • To save time, use frozen or tube lemongrass instead of fresh stalks, it's ready to infuse right away.

What to serve it with

  • Plain jasmine rice
  • Cucumber salad with mint
  • Iced green tea or lemon water

Storage

The soup keeps for 2 days in the fridge in a sealed container, with the rice stored separately. It freezes well without the rice, for up to 2 months. Reheat it gently over low heat, without letting it boil, to keep the coconut milk from separating.

Questions about this dish

Can you use ginger instead of galangal?

Yes, ginger works as a substitute even though it's sharper and less resinous than galangal. Use a bit less than the amount of galangal called for so it doesn't overpower the soup.

How do you keep the coconut milk from curdling?

Keep the heat low once the coconut milk is in, it should never reach a hard boil. Also squeeze the lime off the heat, as noted in the recipe's tip.

Can this soup be made ahead?

You can make the fragrant broth ahead and keep it in the fridge. Add the chicken, mushrooms and lime juice only when you're ready to serve, so every ingredient keeps its texture.

Which chile should you use to control the heat?

A Thai bird's eye chile gives a fairly spicy result, while a regular red chile stays milder. You can also drop it in whole and just bruise it lightly, for flavor without too much heat.

How long does it take to make a tom kha kai with jasmine rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tom kha kai with jasmine rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tom kha kai with jasmine rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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