Authentic Tom Kha Gai (Printable)

Creamy coconut soup with tender chicken, aromatic herbs, and zesty lime.

# What You'll Need:

→ Aromatics & Broth

01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal, or ginger as substitute
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, straw or cremini variety, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus additional for adjustment
12 - 1 teaspoon palm sugar or brown 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 aromatic flavors.
02 - Add the sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes, until the chicken turns opaque throughout.
03 - Add the sliced mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not allow the soup to 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. Ladle the soup into bowls. Garnish with cilantro and green onions, and serve with lime wedges.

# Expert Tips:

01 -
  • The balance of creamy coconut with sharp citrus notes creates this incredible comfort food that somehow feels both indulgent and light at the same time.
  • Once you master this soup, youll find yourself craving it during rainy evenings or when someone needs a bit of culinary care—its become my go-to when friends are feeling under the weather.
02 -
  • Never let the soup boil vigorously after adding coconut milk—I learned this painful lesson when my first batch curdled into an unappealing mess with odd grainy texture.
  • The soup actually tastes even better the next day when the flavors have had time to meld, making it perfect for meal prep if you can resist finishing it all at once.
03 -
  • Lightly bruise the lemongrass with the back of your knife before adding it to the soup—this releases more flavor without creating inedible fragments that are impossible to fish out later.
  • The ideal texture comes from slicing chicken against the grain into pieces no thicker than a quarter-inch, allowing them to cook quickly and remain tender in the gentle simmer.
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