Best Ever Tom Kha Gai (Print Version)

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

# What You Need:

→ Chicken & Broth

01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3⅓ cups chicken stock
03 - 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 - 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 extract aromatic flavors.
02 - Add chicken breast slices to the infused broth. Reduce heat to a gentle simmer and cook for 5 to 7 minutes until chicken is cooked through.
03 - Pour in coconut milk while stirring gently. Add mushrooms and tomatoes. Continue simmering for 5 minutes without allowing the soup to boil.
04 - Season the soup with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings according to preference.
05 - Remove lemongrass stalks, kaffir lime leaves, galangal slices, and garlic cloves with a slotted spoon if preferred for cleaner presentation.
06 - Ladle soup into bowls and top with cilantro, green onions, lime wedges, and sliced red chili if desired. Serve immediately.

# Expert Advice:

01 -
  • The broth achieves that restaurant-quality balance where the coconut is rich but never heavy, letting you slurp without feeling weighed down.
  • Its surprisingly forgiving even when youre missing an ingredient or two its that magical soup that somehow always turns out delicious.
02 -
  • Never let the soup boil after adding coconut milk or it will separate and lose that silky texture I learned this the hard way during a dinner party.
  • The soup actually tastes better after sitting for about 15 minutes, allowing the flavors to marry completely a discovery I made when I got distracted by a phone call once.
03 -
  • Keep a batch of bruised lemongrass and sliced galangal in your freezer so youre always ready to make this soup without a special shopping trip.
  • Add the fish sauce incrementally, tasting as you go the saltiness can vary dramatically between brands, and its easier to add more than to dilute.
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