Best Ever Tom Kha Gai (Printable Version)

Rich Thai coconut chicken soup with lemongrass, lime, mushrooms, and aromatic herbs in creamy coconut broth.

# 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 as substitute
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

# 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 develop deep aromatic flavors.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5-7 minutes until chicken reaches full doneness.
03 - Pour in coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for 5 additional minutes without allowing the soup to reach a rolling boil.
04 - Season soup with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to your preference.
05 - Remove whole aromatics (lemongrass, kaffir lime leaves, galangal, and garlic) using a slotted spoon before serving, if desired.
06 - Ladle soup into bowls and garnish with cilantro, green onions, lime wedges, and additional chili if preferred. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly comes together in under 40 minutes.
  • The soup is naturally gluten-free and dairy-free, so it works for almost any table without compromise.
  • One bowl somehow feels both comforting and exciting—creamy but bright, rich but not heavy.
02 -
  • Never let the soup boil vigorously after the coconut milk goes in, or it can separate and lose its silky texture.
  • The fish sauce might smell intense on its own, but once it hits the warm broth it transforms into pure umami depth—don't skip it or use less.
03 -
  • If you can find it, use Thai coconut milk from a can—the quality difference is noticeable and worth seeking out.
  • Smashing aromatics rather than cutting them is the technical detail that separates good Tom Kha Gai from the kind you remember forever.
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