Authentic Tom Kha Gai (Printable version)

Creamy Thai coconut soup with tender chicken, aromatic herbs, and perfectly balanced sweet-savory flavors.

# What You'll 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 bird's eye chilies, lightly crushed

→ Main Ingredients

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

→ Seasonings & Finishing

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

# Directions:

01 - In a medium pot, bring 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 to the simmering broth. 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 notes.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired. Ladle the soup into bowls. Garnish with cilantro, green onions, and serve with lime wedges.

# Expert Tips:

01 -
  • The broth strikes this magical balance between rich creaminess and bright tanginess that somehow makes you feel both comforted and invigorated at once.
  • Its actually quite forgiving despite its complex flavors I once forgot the fish sauce until the very end and my guests still declared it the best soup theyd ever tasted.
02 -
  • Never let this soup boil aggressively after adding coconut milk or youll end up with a broken, oily mess instead of that velvety texture thats the hallmark of great Tom Kha.
  • The soup actually tastes better the next day after the flavors have had time to meld in the refrigerator just gently reheat without boiling to preserve that silky texture.
03 -
  • For an extra layer of flavor, brush the lemongrass stalk with oil and char it lightly over an open flame before adding to the broth this adds a subtle smokiness that complements the fresh aromatics beautifully.
  • The trick to perfectly cooked chicken in this soup is to slice it against the grain while its still slightly frozen maintaining that uniformly thin cut ensures every piece cooks at exactly the same rate.
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