Coconut soup with lemongrass (tom kha)

Name: Coconut soup with lemongrass (tom kha)
Total time: 30 min
Yield: 4 people
Ingredients: 3 lemongrass stems; 1 piece of ginger or galangal, 4 cm; 4 makrut lime leaves (or the zest of 1 lime); 800 ml coconut milk; 400 ml chicken or vegetable stock; 300 g chicken breast or mushrooms, sliced; 2 tablespoons fish sauce or soy sauce; juice of 1 to 2 limes; 1 red chilli; fresh coriander

Updated on 9 October 2026

Makes: 4 people
Time: 30 min
From: Lemongrass

Ingredients

3 lemongrass stems
1 piece of ginger or galangal, 4 cm
4 makrut lime leaves (or the zest of 1 lime)
800 ml coconut milk
400 ml chicken or vegetable stock
300 g chicken breast or mushrooms, sliced
2 tablespoons fish sauce or soy sauce
juice of 1 to 2 limes
1 red chilli
fresh coriander

Method

Bruise the lemongrass and cut it into 4 cm lengths; slice the ginger.
Bring the coconut milk and stock to the boil with the lemongrass, ginger and lime leaves and leave to infuse over a low heat for 10 minutes.
Add the chicken or mushrooms and the sliced chilli and cook for 5 to 8 minutes.
Season with fish sauce and lime juice and scatter with coriander. Leave the pieces of lemongrass and ginger at the side of your bowl: they are not eaten.

Storing: 2 days in the fridge; reheat gently without boiling.