Authentic Tom Kha Gai (Printable Version)

Creamy Thai coconut chicken soup with fragrant aromatics and tangy lime finish.

# Ingredient List:

→ Aromatics & Broth

01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal, or substitute with ginger
04 - 4 makrut lime leaves, torn into pieces
05 - 3 Thai birds 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, straw or cremini varieties, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

10 - 2 tablespoons fish sauce
11 - 1 tablespoon fresh lime juice, plus additional for adjustment
12 - 1 teaspoon palm sugar, or brown sugar as substitute
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# How to Make:

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 fully infuse the broth with fragrant aromatics.
02 - Add the sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes until the chicken turns opaque and is no longer pink.
03 - Add the sliced mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer without allowing the mixture to boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Taste and adjust seasonings to balance the salty, sour, and sweet elements to your preference.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired for a clearer presentation.
06 - Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but you'll have it ready in under 45 minutes.
  • The balance of creamy, tangy, and spicy hits differently each time you take a spoonful, keeping your palate interested.
  • One pot means minimal cleanup, which feels like a gift at the end of a long day.
02 -
  • The aromatics need time to infuse before the chicken goes in—rushing this step means you'll miss the foundational fragrance that makes the whole dish sing.
  • Fish sauce smells pungent and strange on its own, but once it hits the hot broth, it becomes a background player that enhances every other flavor without announcing itself.
  • Coconut milk breaks and separates if the soup boils too hard, so maintain a gentle simmer and you'll have that silky, luxurious texture.
03 -
  • If you can't find fresh galangal or makrut lime leaves, seek them out at Asian markets rather than substituting—they're the difference between a decent soup and an authentic one.
  • Taste the broth before adding the coconut milk; if it's not fragrant enough at that point, the finished soup won't have enough depth.
  • Buy pre-sliced mushrooms if you're short on time, but slice the chicken yourself for more control over thickness and even cooking.
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