Best Ever Tom Kha Gai (Printable)

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

# Components:

→ 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 tbsp fish sauce
13 - 1½ tbsp fresh lime juice
14 - 1 tsp palm sugar or light brown sugar
15 - ½ tsp salt

→ Garnishes

16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional

# Directions:

01 - Bring chicken stock to a gentle boil in a large saucepan. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to develop aromatic flavors.
02 - Add chicken breast slices to the simmering broth. Reduce heat to maintain 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. Maintain simmer for 5 minutes without allowing soup to boil.
04 - Season soup with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings according 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 additional chili if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it's really just 40 minutes from start to finish.
  • The coconut milk makes everything silky without feeling heavy, and the lime keeps it bright and balanced.
  • You get to work with those gorgeous aromatic ingredients that make you feel like you're actually traveling while cooking.
02 -
  • Don't let the soup boil hard once the coconut milk is in—it can break and separate and look grainy instead of silky.
  • Tasting and adjusting is essential because fish sauce, lime, and salt are all personal preferences, and this soup needs that final balance to really shine.
03 -
  • Smash your aromatics before adding them—a quick whack with the side of your knife opens up their flavors so the broth actually tastes like them instead of just having them float there.
  • Keep your lime juice separate and add it at the very end so it stays bright and doesn't lose its punch to the heat.
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