Best Ever Tom Kha Gai (Printable Version)

Creamy Thai coconut chicken soup with aromatic herbs, tangy lime, and tender vegetables

# What You 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 bird's 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 - Extra 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 develop aromatic flavors.
02 - Add sliced chicken breast to the broth. Reduce heat to a gentle simmer and cook for 5 to 7 minutes until chicken is cooked through.
03 - Pour coconut milk into the soup, stirring gently. Add mushrooms and tomatoes. Simmer for an additional 5 minutes without allowing the soup to boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to achieve desired balance of salty, sour, and sweet elements.
05 - Remove infused aromatics (lemongrass, kaffir lime leaves, galangal, and garlic) using a slotted spoon, if desired for a refined presentation.
06 - Ladle soup into bowls. Garnish with fresh cilantro, green onions, lime wedges, and additional sliced red chili if preferred. Serve immediately.

# Expert Advice:

01 -
  • The balance of tangy lime and creamy coconut creates instant comfort
  • It comes together in under an hour but tastes like it simmered all day
  • The aromatic broth makes your whole kitchen feel like a Thai street market
02 -
  • Never let the coconut milk come to a rolling boil or it may separate and become grainy
  • The soup tastes better after it rests for 10 minutes, allowing flavors to meld
  • Fish sauce brands vary wildly in saltiness, always taste before adding more
03 -
  • Freeze your lemongrass and galangal if you cannot use them quickly enough
  • Use a vegetable peeler to shave thin slices of galangal instead of chopping
  • Warm your serving bowls with hot water for restaurant-style presentation
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