Authentic Tom Kha Gai (Printable)

Creamy coconut soup with tender chicken, aromatic herbs, and perfect balance of tangy and savory flavors.

# Components:

→ Aromatics & Broth

01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal
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, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

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

# Method:

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 infuse the broth with aromatics.
02 - Add the sliced chicken and shallot to the pot. Cook for 3 to 4 minutes, until the chicken turns opaque.
03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer without allowing vigorous boiling.
04 - Season with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet flavors.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like you've been cooking Thai food your whole life, even if this is your first attempt.
  • The soup comes together in under an hour, making it perfect for weeknight dinners that feel like you're taking care of yourself.
  • One bowl has this magical balance—creamy, tangy, gently spiced—that makes you want to immediately make another batch.
  • It's naturally gluten-free and dairy-free, which means more people get to experience how genuinely delicious it is.
02 -
  • Never let this soup boil vigorously once the coconut milk goes in—high heat causes the cream to separate and the soup to become thin and sad instead of silky and luxurious.
  • The aromatic infusion time at the beginning is non-negotiable; rushing past those 5 to 7 minutes means missing the foundational flavors that make this soup sing.
  • Fish sauce smells intense and slightly alarming straight from the bottle, but trust it completely—it's the secret ingredient that makes Thai people taste this soup and close their eyes.
03 -
  • Slice your chicken thighs while they're partially frozen—they cut cleaner and cook more evenly, and the thinner pieces mean the soup comes together faster.
  • Toast your aromatics in a dry pan for 30 seconds before adding the broth if you want to intensify their flavor—this is a gentle secret that deepens the entire soup.
  • Make a double batch and freeze half in portions; thawed Tom Kha Gai reheats beautifully and tastes like you've been tending a pot all day.
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