Authentic Tom Kha Gai (Printable)

Creamy coconut soup with tender chicken, fragrant aromatics, and balanced Thai flavors.

# Components:

→ 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 fresh lime juice
12 - 1 teaspoon palm 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 aromatics.
02 - Add the sliced chicken and shallot. Cook for 3 to 4 minutes until the chicken turns opaque.
03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer without allowing it to boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet flavors.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.
06 - Ladle the soup into bowls. Garnish with cilantro and green onions, and serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the guilt or the takeout container.
  • The flavors taste intricate and restaurant-quality, but the ingredient list is refreshingly honest about what matters.
  • One pot, minimal cleanup, and your kitchen will smell like you know what you're doing even if this is your first time.
02 -
  • Don't skip the initial steep of the aromatics—this infusion step is where the soup gets its soul, and rushing it leaves you with pretty broth instead of something memorable.
  • If you can't find galangal and makrut lime leaves, your soup won't taste quite right, so order them online rather than substituting; it's worth the extra day of waiting.
03 -
  • Crush the chilies lightly rather than slicing them so you can remove them if the heat becomes too intense—control is your friend here.
  • If you make this ahead, store it without the garnish and reheat gently on the stove rather than the microwave, which can cause the coconut milk to separate.
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