Best Ever Tom Kha Gai (Print Version)

Rich, creamy Thai coconut soup with tender chicken, tangy lime, and fragrant aromatics.

# What You'll 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 - Lime wedges
19 - Thinly sliced red chili, optional

# How-To Steps:

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 5-7 minutes until chicken is cooked through.
03 - Pour in coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for 5 minutes without boiling.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to preference.
05 - Use a slotted spoon to remove lemongrass, kaffir lime leaves, galangal, and garlic pieces before serving, if desired.
06 - Ladle soup into bowls and garnish with cilantro, green onions, lime wedges, and red chili. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you've been cooking Thai food for years, even if you're making it for the first time.
  • The whole thing comes together in less than an hour, yet feels impressively restaurant-quality.
  • Each spoonful layers creamy, tangy, spicy, and herbaceous in a way that keeps you coming back for more.
02 -
  • Never let the soup boil once the coconut milk is added—high heat causes it to separate and look grainy instead of silky.
  • The fish sauce will smell aggressive on its own, but it's the secret ingredient that makes people ask why this tastes better than restaurant versions.
03 -
  • Make a double batch and freeze the cooled soup (minus the cilantro and garnishes) for busy weeknight dinners that taste like you've been cooking all afternoon.
  • If you can't find galangal or kaffir lime leaves, the soup still works with fresh ginger and lime zest, though it shifts into a slightly different flavor profile worth exploring.
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