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Thom Kha Soup

Claudia Concas

Tom Kha Soup

Learn how to prepare tom kha gai, the delicious Thai hot soup: discover all the ingredients and how to make it on Fine Dining Lovers

10 November, 2021
Average: 3.5 (6 votes)

serves for



Coconut oil
1 tablespoon
2 cloves
Red pepper flakes
1 teaspoon
1 sprig
Chicken stock
1 lt
2 tablespoons of Thai red curry
Fish sauce
3 tablespoons
Coconut milk
200 ml
Brown sugar
1 tablespoon
Button mushrooms
200 g
Chicken breasts
300 g
One piece

A Thai soup full of Asian scents and flavors. Tom kha soup is a perfect dish to add a touch of spice to your table. Accompany it with some pilaf rice and it will become an interesting and irresistible single dish. The ingredients are many, but the preparation is simple: here is the recipe, step by step.

Step 01

Thom Kha Soup

To prepare tom kha soup, start by finely slicing the onion.

Step 02

Thom Kha Soup_step two

Peel and slice the garlic. Wash the leek and cut it into rings. Remove the outer part of the ginger and slice it.

Step 03

Thom Kha Soup_step 3

In a pan, heat the coconut oil, then add the onion, leek, garlic, ginger and curry paste. Also add the chilli and let it brown for a few minutes until the onion is wilted.

Step 04

Thom Ka Soup_step four

Meanwhile, clean and slice the mushrooms. Also slice the lime into wedges, leaving one half intact.

Step 05

Thom Ka Soup_Step five

Add the chicken broth to the pan, lower the heat and reduce for about 20 minutes.

Step 06

Thom Kha Soup_Step six

Now add the chopped chicken, mushrooms and coconut milk.

Step 07

Thom Kha Soup

Mix well and add the sugar and fish sauce. Return to the heat for another 5 minutes, then turn off and flavour with the juice of half a lime.

Serve the soup with fresh coriander.


You can also make an excellent vegetarian tom kha soup using only mushrooms and zucchini. If you prefer fish, you can use shrimp instead of chicken. If coriander is too overpowering for you, replace with fresh parsley.



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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav