Best Ever Tom Kha Gai (Printable Version)

Rich and aromatic Thai coconut soup with tender chicken, tangy lime, and fragrant herbs.

# Ingredient List:

→ 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 ginger
07 - 3 Thai birds 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 Make:

01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to extract and develop the aromatic flavors.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until the chicken is cooked through and tender.
03 - Pour in the coconut milk, stirring gently to combine. Add mushrooms and tomatoes. Simmer for an additional 5 minutes, ensuring the soup remains below a rolling boil to preserve the coconut milk's integrity.
04 - Season the soup with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to achieve the desired balance of salty, sour, sweet, and spicy notes.
05 - Remove the larger aromatics (lemongrass, kaffir lime leaves, galangal, and garlic) using a slotted spoon before serving, if preferred for presentation.
06 - Ladle soup into serving bowls. Garnish generously with fresh cilantro, green onions, lime wedges, and additional sliced red chili if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together faster than takeout, but tastes like you spent hours hunched over a stove in humidity.
  • The soup tastes better the day after, so it's the perfect make-ahead meal when you're tired but want something impressive.
  • It's naturally gluten-free and dairy-free, so it works for almost every person sitting at your table.
02 -
  • Don't let the soup boil after you add the coconut milk, because high heat will cause the cream to separate and the broth will turn greasy instead of silky.
  • Taste before serving and remember that lime juice and fish sauce can be adjusted to your preference, so don't be shy about tweaking the balance.
03 -
  • Make an extra batch of just the aromatic broth base and freeze it in ice cube trays so you can make quick tom kha anytime without starting from scratch.
  • If you can't find good coconut milk, taste the brand you find before committing to a full can, because quality varies wildly and it changes everything.
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