Tom Kha means "boiled galangal", which is a variety of ginger root and is the main ingredient in this recipe. The soup has the main flavor of galangal and the coconut milk is used to create a mild, rich and creamy taste. A little lime juice makes this soup a perfect blend of spicy, sweet, and sour. Thai Coconut Chicken Soup is a dish from the central part of Thailand, but served in Thai restaurants all over. I grew up eating this soup because my dad is from the central part of Thailand and this soup is his favorite (ed: and her husband's too!). My dad taught me how to cook Thai Coconut Chicken Soup, and we usually have it during the winter, its great for those cold days in Thailand where it gets down to a chilly 70°F (21°C)! It has a rich and creamy taste and the spice from galangal keeps you warm. Recipe Info. For: 2-3 person Preparation time: 10 minutes Cooking Time: 10 minutes Ingredients 1 pack of Tom Kha Paste 1 chicken breast 2 cups of sliced mushroom 1 cup chopped onion 1 can of coconut milk 2 cups of water 1 tablespoon of lime juice Cilantro for garnish Preparation Dice an onion into small pieces Chop mushrooms into small pieces Cut chicken into ¼ inch slices Cooking You will need a pot and turn on the stove to high heat Add water and Tom Kha paste let it simmer for 2 minutes Add the coconut milk and simmer for another 5 minutes. Add the chicken and mushrooms and onion and let it simmer 5 min or until the chicken is cooked. Turn off the heat and add lime juice. The reason I add the lime juice at the end is because the flavor of the lime gets lost when it's cooked. This way you can taste the fresh lime juice. Serve Served hot and garnish with cilantro