Best Ever Tom Kha Gai (Printable Version)

Creamy Thai coconut chicken soup with lemongrass, galangal, lime, and fresh herbs in a rich aromatic broth.

# List of Ingredients:

→ 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 as substitute
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

# Directions:

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 and develop aromatic flavors.
02 - Add thinly sliced chicken breast to the simmering broth. Reduce heat to maintain a gentle simmer and cook for 5-7 minutes until chicken reaches full doneness.
03 - Pour coconut milk into the broth while stirring gently. Add sliced mushrooms and halved tomatoes. Simmer for an additional 5 minutes, maintaining a gentle heat without allowing the soup to boil vigorously.
04 - Season the soup with fish sauce, fresh lime juice, palm sugar, and salt. Taste and adjust seasoning components to achieve desired balance of salty, tangy, and slightly sweet notes.
05 - Using a slotted spoon, remove lemongrass stalks, kaffir lime leaves, galangal slices, and garlic cloves from the soup before serving, if preferred.
06 - Ladle soup into serving bowls. Top with fresh cilantro leaves, sliced green onions, lime wedges, and additional red chili slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than you'd think possible, yet tastes like you've been obsessing over it all day.
  • The combination of creamy coconut, bright citrus, and subtle heat hits every craving at once.
  • Naturally gluten-free and dairy-free, so you can serve it to almost anyone without stress.
02 -
  • Don't let the soup boil hard once the coconut milk goes in—it will break and separate, and you'll lose that silky texture you worked for.
  • Fish sauce is weird-smelling by itself, but it's the soul of this soup; trust it, and taste before you judge it.
03 -
  • Freeze the chicken breast for thirty minutes before slicing so it cuts into perfect thin pieces that cook evenly.
  • Don't skip smashing the lemongrass and garlic—it releases oils that make the difference between good soup and unforgettable soup.
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