Tom Kha Chicken Soup Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
6 to 8 servings
Ingredients
  • :::For the Nam Pla Prik:¼ cup fish sauce:::
  • 10 green Thai chiles, minced
  • :::For the Broth:6 cups chicken stock:::
  • 1 teaspoon palm sugar or dark brown sugar
  • 5 kaffir lime leaves
  • 4 garlic cloves, peeled and smashed
  • 2 lemongrass stalks, tough outer leaves removed, inner core roughly chopped
  • 2 red Thai bird chiles, halved
  • One 2-inch piece ginger, peeled and thinly sliced
  • :::For the Soup:1 pound boneless, skinless chicken breasts, halved lengthwise and thinly sliced crosswise:::
  • 1 cup enoki mushrooms
  • 1 cup canned straw mushrooms, halved
  • One 13½-ounce can coconut milk
  • 2 tablespoons fish sauce
  • Cilantro leaves, for garnish
  • Mint leaves, for garnish
  • Nam pla prik, for serving
  • Lime wedges, for serving
Directions
  1. Make the nam pla prik: In a small bowl, mix together the fish sauce with the minced chiles, then set aside until ready to serve.
  2. Make the broth: In a 4-quart saucepan, combine the chicken stock, palm sugar, lime leaves, garlic, lemongrass, chiles and ginger. Bring to a boil, then reduce the heat to a simmer. Cook until reduced to 4 cups, 30 minutes. Strain and return to the pot.
  3. Make the soup: Return the broth to a simmer and add the chicken. Cook, skimming occasionally, until the chicken is opaque, 5 minutes. Add the enoki and straw mushrooms, coconut milk and fish sauce, and continue to simmer until the chicken is cooked through and the mushrooms are tender, 5 minutes. Divide between bowls and garnish with cilantro and mint leaves. Serve with the nam pla prik and lime wedges on the side.