Authentic Tom Kha Gai (Printer-Friendly)

Creamy coconut soup with tender chicken, aromatic herbs, and perfect balance of tangy and savory flavors.

# 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 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 lime juice, plus more to taste
12 - 1 teaspoon palm sugar or brown sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# How to Cook:

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 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 flavors.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • The soup actually tastes better the next day when all those incredible aromatics have had time to fully infuse the coconut broth.
  • Even kitchen novices can create restaurant-quality results since the ingredients do all the heavy lifting for you.
02 -
  • Never let the soup boil after adding coconut milk or youll end up with an unappealing curdled texture instead of that silky-smooth consistency.
  • The aromatics like galangal and lime leaves arent meant to be eaten, but leaving them in the soup during serving intensifies the flavor as you eat.
03 -
  • Freeze leftover lemongrass, galangal, and makrut lime leaves for future use - they maintain their aromatic properties beautifully when frozen.
  • Adding a splash of coconut cream (the thick part that rises to the top of unshaken coconut milk cans) just before serving creates an extra luxurious finish that restaurant chefs use.
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