Authentic Tom Kha Gai (Printable Version)

Creamy Thai 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 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 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 elements.
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 Advice:

01 -
  • The balance of creamy coconut milk and bright lime juice creates an addictive flavor profile that hits every craving at once
  • Once you master the aromatic broth base, you can customize the protein and vegetables based on what's in your fridge
  • This soup comes together in under 40 minutes but tastes like it simmered all day
02 -
  • Never let the coconut milk boil vigorously—keep it at a gentle simmer to maintain that creamy, luxurious texture
  • The aromatics (lemongrass, galangal, lime leaves) should be added early to properly infuse the broth, but don't leave them in too long or they can become bitter
  • Taste and adjust the seasonings after adding the lime juice—this bright acid can dramatically change how salty or sweet the soup tastes
03 -
  • Smash the lemongrass with the back of your knife rather than chopping it—this makes it easier to fish out later and releases more flavor
  • Tear the lime leaves by hand rather than cutting them—tearing helps release the essential oils better than a knife
  • Make the soup a few hours ahead of time—the flavors actually meld and improve as it sits, just reheat gently without boiling
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