Best Ever Tom Kha Gai (Printable)

Creamy Thai coconut soup with chicken, mushrooms, lime, and fragrant herbs.

# What You Need:

→ Chicken & Broth

01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3 1/3 cups chicken stock
03 - 1 can (13.5 oz) full-fat coconut milk

→ Aromatics

04 - 2 stalks lemongrass, trimmed and smashed
05 - 4 kaffir lime leaves, torn
06 - 3 slices galangal or ginger
07 - 3 Thai birds eye chilies, crushed
08 - 4 cloves garlic, smashed
09 - 4 small shallots, sliced

→ Vegetables

10 - 7 oz oyster or white mushrooms, sliced
11 - 3.5 oz cherry tomatoes, halved

→ Seasonings

12 - 2.5 tablespoons fish sauce
13 - 1.5 tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - 0.5 teaspoon salt

→ Garnishes

16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional

# How To Make It:

01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to infuse the flavors.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5 to 7 minutes until the chicken is cooked through.
03 - Pour in the coconut milk, stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes, ensuring the soup does not boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to your preference.
05 - Remove the lemongrass, kaffir lime leaves, galangal, and garlic with a slotted spoon before serving if desired.
06 - Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.

# Expert Tips:

01 -
  • The combination of rich coconut milk with bright lime and aromatic herbs creates layers of flavor that unfold with each spoonful, making you feel like youve mastered Thai cooking without spending years practicing.
  • Unlike many restaurant versions that can be overwhelmingly salty or sweet, this balanced recipe lets you adjust each element to match your perfect comfort level, becoming uniquely yours with each batch.
02 -
  • Never let the soup boil after adding coconut milk or it will separate and lose that silky texture I once ruined an entire pot by walking away during this critical stage.
  • The aromatics like lemongrass and galangal arent meant to be eaten but rather infuse their flavors into the broth - I learned this after watching a friend awkwardly trying to chew through a tough piece of lemongrass at my dinner party.
03 -
  • Make the broth a day ahead and store it separately from the chicken and vegetables - the flavors will intensify overnight, and youll just need to gently reheat and add the remaining ingredients for an even more complex flavor profile.
  • Freeze leftover lemongrass, galangal, and kaffir lime leaves for future use - I portion mine in small freezer bags with exactly enough for one batch of soup, making spontaneous Tom Kha Gai possible even on busy weeknights.
Return