Authentic Tom Kha Gai (Printable)

Creamy Thai coconut soup with chicken, aromatic herbs, and tangy lime.

# What You Need:

→ Aromatics & Broth

01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal
04 - 4 makrut lime leaves, torn into pieces
05 - 3 Thai birds eye chilies, lightly crushed

→ Main Ingredients

06 - 1 pound boneless, skinless chicken thighs, thinly sliced
07 - 14 fluid ounces coconut milk, full-fat unsweetened
08 - 5 ounces fresh mushrooms, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice
12 - 1 teaspoon palm sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# How To Make It:

01 - In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes to infuse the broth with aromatics.
02 - Add the sliced chicken and shallot. Cook for 3 to 4 minutes, until the chicken turns opaque.
03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet flavors.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.
06 - Ladle the soup into bowls. Garnish with cilantro, green onions, and serve with lime wedges.

# Expert Tips:

01 -
  • The magical balance of creamy, tangy, spicy and aromatic flavors creates a soup that somehow feels both indulgent and light at the same time.
  • Its incredibly forgiving for home cooks - even when I accidentally doubled the lime juice once, it still tasted wonderful, just with a brighter punch.
02 -
  • Never let the soup come to a rolling boil after adding coconut milk or itll separate into a greasy mess - I learned this the hard way during a dinner party when I got distracted by a phone call.
  • The aromatics need at least 5 minutes to infuse properly - I once rushed this step and ended up with a bland soup that was missing its signature depth and complexity.
03 -
  • Store galangal and lime leaves in the freezer - they maintain their aromatic qualities beautifully, and you can use them straight from frozen without thawing.
  • The soup actually tastes even better the next day after the flavors have had time to meld, making it perfect for meal prep or dinner parties where you want to minimize last-minute cooking.
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