Best Ever Tom Kha Gai (Print Version)

Creamy Thai coconut soup with tender chicken, mushrooms, and aromatic herbs in a tangy lime broth.

# Needed Ingredients:

→ 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
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 - 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 infuse flavors.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Pour in the coconut milk, stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes, ensuring the soup does not boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to your preference.
05 - Remove the aromatics (lemongrass, kaffir lime leaves, galangal, and garlic) with a slotted spoon before serving, if desired.
06 - Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The coconut milk creates this velvety luxurious texture that still somehow feels refreshing instead of heavy
  • Once you master the balance of tangy lime against salty fish sauce, you will want to put that combination on everything
  • It comes together in under 40 minutes but tastes like something that simmered all day
02 -
  • Never let the soup boil after adding coconut milk or it will separate and get grainy instead of staying smooth and silky
  • The galangal, lemongrass, and lime leaves are there for flavor infusion not eating, so fish them out before serving unless you want unexpected bitter bites
  • Fish sauce brands vary wildly in saltiness so always start with less and taste as you go
03 -
  • Smash your lemongrass with the back of a heavy knife or a meat mallet to really release those aromatic oils
  • Let the soup rest for 5 minutes off the heat before serving to let all those flavors marry together
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