Thai Coconut Soup, or “Tom Kha Khai”, is a classic Thai restaurant starter. Prepared in a savory, tangy broth, this soup is incredibly flavorful. It requires some exotic ingredients: lemongrass, galangal, and Thai Basil. But it’s worth the effort. Here is my recipe for “Tom Kha Khai”.


1 chicken breast (boneless skinless)

2 cloves garlic (minced)

1 inch ginger (grated)

2 Thai bird chilies (chopped)

Four slices galangal ——> (Galangal is a root, similar to ginger)

1 stalk lemongrass (large chop)

1 teaspoon cumin powder

1 tomato (diced)

1/4 green pepper (julienned)

1 cup coconut milk

1 1/2 cup chicken broth

3 tablespoons fish sauce

2 teaspoons soy sauce

juice of one lime

1 tablespoon brown sugar

few Thai basil leaves (chopped)

handful cilantro (chopped)


Pre-heat oven to 375 degrees. Begin by drizzling olive oil over one chicken breast, and seasoning with salt and pepper. Roast in oven for about 15-20 minutes or until fully cooked. Once cooked, let rest for a few minutes, then pull meat apart with your fingers, shredding it into strips. Prepare ingredients for soup and set aside. Heat 3 tablespoons canola oil over medium heat in a medium to large pot. Fry ginger, garlic, chilies, galangal, and lemongrass. Cook for about 2 minutes before adding green peppers. Cook for 3-5 minutes, then add tomatoes. Season with a little salt. Cook until tomatoes begin to break down before adding coconut milk and chicken broth. Then add fish sauce, soy sauce, brown sugar, cumin powder, and lime juice. Stir and let simmer for a couple minutes. Fold in the cooked chicken and reduce heat. Let steep for 2-3 minutes before removing from heat. With a slotted spoon, remove lemongrass and galangal and discard. Garnish with Basil leaves and Cilantro and serve. Enjoy!