Authentic Tom Kha Gai Soup (Print Version)

Creamy Thai soup with chicken, coconut milk, and aromatic herbs

# What You 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 pot. Cook for 3 to 4 minutes until the 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 components.
05 - Remove from heat. Discard lemongrass, galangal slices, and lime leaves if desired. Ladle into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • The aromatic broth has this magical ability to clear your sinuses while simultaneously soothing your soul, especially on those days when nothing else seems to bring comfort.
  • Its genuinely easier than it looks, and watching friends taste that first spoonful, their eyes widening with surprise at the complex flavors, makes the hunt for authentic ingredients absolutely worth it.
02 -
  • Never let the soup boil after adding coconut milk or youll end up with a grainy, separated mess instead of that velvety smooth texture.
  • While its tempting to chop the galangal and lemongrass small for more flavor, keeping them in large pieces makes them much easier to fish out before serving.
03 -
  • When prepping lemongrass, remove the tough outer layers, then lightly smash the stalk with the flat side of your knife before adding to the broth to release more of its aromatic oils.
  • Keep the soup at a bare simmer throughout the cooking process, as vigorous boiling not only risks breaking the coconut milk but can also turn delicate chicken tough and chewy.
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