Authentic Tom Kha Gai (Print Version)

Creamy coconut soup with tender chicken, aromatic herbs, and balanced tangy flavors.

# What You'll 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 bird's 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
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# How-To Steps:

01 - In a medium pot, bring 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 sliced chicken and shallot to the broth. Cook for 3 to 4 minutes until chicken turns opaque.
03 - Add mushrooms and pour in coconut milk. Stir gently and bring back to a simmer without allowing vigorous boiling.
04 - Season with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet flavors.
05 - Remove from heat and discard lemongrass, galangal slices, and lime leaves if desired. Ladle into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Tips:

01 -
  • The coconut milk melts into your mouth like silk, balancing the sharp brightness of lime and lemongrass in a way that feels almost meditative.
  • It comes together in under 45 minutes, which means you can serve restaurant-quality comfort food on a random Tuesday night.
  • One bowl feels indulgent and nourishing all at once, the kind of meal that settles something inside you.
02 -
  • Never let the soup boil hard once the coconut milk goes in—the fat separates and the texture turns grainy instead of silky, and no amount of stirring fixes it.
  • Taste and adjust seasoning before you finish; a squeeze of lime juice added at the end brightens everything in a way that feels almost like discovery.
03 -
  • Prep everything before you start cooking—this soup moves quickly once the broth is simmering, and you don't want to be scrambling for ingredients.
  • If fish sauce smells so strong it makes you hesitant, start with 1 tablespoon instead of 2, taste, and add more; it mellows once it's cooked into the broth.
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