Tom Kha

Tom Kha recipe - The Cook's Pantry


Matt Sinclair


2 – 4 people



  • 250ml Coles coconut cream
  • 400ml Massel Liquid Chicken stock
  • 250gm oyster mushroom
  • 200g cherry tomatoes, halved
  • 1 stalk lemongrass, white part only, finely grated
  • 1 inch piece galangal, peeled, finely grated
  • 1 inch piece ginger, peeled, finely grated
  • 2 birdseye chillies, finely chopped
  • 5 kaffir lime leaves, deveined, chiffonade, extra to garnish
  • 2 Tbsp. fish sauce
  • 1 Tbsp. lime juice
  • ½ tsp. palm sugar
  • 1 bunch coriander, extra to garnish
  • Salt


  • Add coconut cream and chicken stock to a large pot and bring to a boil over medium-high heat. Add lemongrass, galangal, ginger, chilli and ½ of the kaffir lime to coconut broth. Reduce to a simmer and cook to infuse flavours for 5 minutes. Add cherry tomatoes.
  • Add fish sauce, lime juice, palm sugar and a pinch of salt and mix through. Taste and adjust seasoning if required.
  • Tear the mushrooms and add to the soup.
  • Divide into serving dishes and garnish with remaining kaffir lime and coriander. Serve immediately.

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