Best Ever Tom Kha Gai (Print Version)

Creamy Thai coconut soup with tender chicken, aromatic herbs, and tangy lime flavors.

# Ingredient List:

→ 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 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 develop and infuse aromatic flavors.
02 - Add sliced chicken breast to the simmering broth. Reduce heat to maintain a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Pour coconut milk into the broth while stirring gently. Add mushrooms and tomatoes. Simmer for 5 additional minutes without allowing the soup to boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings according to preference.
05 - Use a slotted spoon to remove lemongrass, kaffir lime leaves, galangal, and garlic from the soup before serving, if desired.
06 - Ladle soup into serving bowls. Garnish with cilantro, green onions, lime wedges, and additional chili if desired. Serve immediately.

# Expert Advice:

01 -
  • The perfect balance of creamy coconut, tangy lime, and gentle heat feels like a warm hug in a bowl
  • Comes together in under an hour but tastes like it simmered all day
  • Impressively complex flavors that make guests think youre a Thai cuisine expert
02 -
  • Never let the coconut milk come to a rolling boil or it will separate and lose that luxurious creamy texture
  • The aromatics need time to infuse the broth, but leaving them too long can make the soup bitter and overwhelming
  • Fish sauce varies wildly by brand, so always start with less and add more to taste
03 -
  • Make the aromatic base a day ahead and refrigerate, the flavors develop even more depth overnight
  • Slice your chicken while partially frozen, it will cut cleanly into thin, even pieces
  • Room temperature coconut milk incorporates more smoothly into the hot broth without separating
Go Back