Best Ever Tom Kha Gai (Printable version)

Rich, aromatic Thai coconut soup with tender chicken, mushrooms, and zesty lime flavors.

# What You'll Need:

→ Chicken & Broth

01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3⅓ 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 fresh 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 - 2½ tablespoons fish sauce
13 - 1½ tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - ½ teaspoon salt

→ Garnishes

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

# Directions:

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 extract and blend aromatics.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5-7 minutes until the chicken is fully cooked through.
03 - Pour coconut milk into the broth while stirring gently. Add mushrooms and tomatoes. Simmer for 5 minutes without allowing the soup to reach a full boil.
04 - Add fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings according to your preference.
05 - Remove lemongrass, kaffir lime leaves, galangal, and garlic pieces using a slotted spoon before serving, if desired.
06 - Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and red chili slices. Serve immediately.

# Expert Tips:

01 -
  • The layers of flavor build gradually, creating a soup that tastes like youve spent hours crafting it, though it comes together in just 40 minutes.
  • Its incredibly adaptable to whatever heat level you prefer, making it perfect for spice lovers and sensitive palates alike.
02 -
  • Never allow the soup to boil after adding coconut milk, or it may separate and lose that silky texture that makes this dish special.
  • The flavor deepens remarkably if you can let it rest for 15 minutes after cooking, giving the ingredients time to fully marry.
03 -
  • Freeze lemongrass, galangal, and kaffir lime leaves when you find them, as they maintain their aromatic qualities and can be used straight from frozen.
  • For an even richer flavor, replace half the chicken stock with the water from soaking dried shiitake mushrooms, adding a deeper umami dimension that complements the coconut beautifully.
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