Best Ever Tom Kha Gai (Printable)

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

# What You'll Need:

→ Chicken & Broth

01 - Boneless, skinless chicken breast, thinly sliced - 14 oz
02 - Chicken stock - 3⅓ cups
03 - Full-fat coconut milk - 1 can (13.5 oz)

→ Aromatics

04 - Lemongrass stalks, trimmed and smashed - 2
05 - Kaffir lime leaves, torn - 4
06 - Galangal slices (or fresh ginger) - 3 slices
07 - Thai bird's eye chilies, crushed - 3
08 - Garlic cloves, smashed - 4
09 - Small shallots, sliced - 4

→ Vegetables

10 - Oyster or white mushrooms, sliced - 7 oz
11 - Cherry tomatoes, halved - 3.5 oz

→ Seasonings

12 - Fish sauce - 2½ tablespoons
13 - Fresh lime juice - 1½ tablespoons
14 - Palm sugar or light brown sugar - 1 teaspoon
15 - Salt - ½ teaspoon

→ 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 develop aromatics.
02 - Add sliced chicken breast to the infused broth. Reduce heat to a gentle simmer and cook for 5-7 minutes until chicken is just cooked through and opaque.
03 - Pour in the coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for an additional 5 minutes, avoiding a full boil to maintain the delicate texture.
04 - Add fish sauce, fresh lime juice, palm sugar, and salt. Taste carefully and adjust seasonings to achieve balance between salty, sour, and sweet notes.
05 - Using a slotted spoon, remove the larger aromatic pieces (lemongrass, kaffir lime leaves, galangal, and garlic) from the soup before serving, if preferred.
06 - Ladle soup into serving bowls. Garnish generously with fresh cilantro, green onions, lime wedges, and additional sliced red chili if desired. Serve immediately.

# Expert Tips:

01 -
  • The fragrant broth has this magical ability to clear sinuses and lift moods simultaneously, especially on those gray winter days when you need a dose of sunshine.
  • Each spoonful offers the perfect balance of creamy, tangy, spicy and savory that keeps your taste buds guessing until the very last drop.
02 -
  • Never let the soup boil after adding coconut milk or youll end up with an oily, separated mess instead of that velvety texture were aiming for.
  • The soup tastes even better the next day after the flavors have had time to mingle, so dont hesitate to make it ahead for entertaining.
03 -
  • Keep a few lemongrass stalks in the freezer they last for months and can go straight into the pot without thawing when soup cravings strike unexpectedly.
  • For an extra layer of flavor, squeeze those lime halves directly into the broth after juicing them the oils from the skin add brightness that bottled juice never captures.
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