Authentic Tom Kha Gai (Print Version)

Tender chicken in fragrant coconut milk with lemongrass, galangal, and makrut lime leaves.

# What You’ll Need:

→ Aromatics & Broth

01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal, or ginger as substitute
04 - 4 makrut lime leaves, torn into pieces
05 - 3 Thai bird's 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, straw or cremini, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

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

# How-To Steps:

01 - In a medium pot, bring chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes until the broth is fragrant and infused with aromatic flavors.
02 - Add sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes until the chicken turns opaque and is partially cooked through.
03 - Add sliced mushrooms and pour in the coconut milk. Stir gently and return to a simmer. Maintain gentle heat without allowing the soup to boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Taste and adjust seasonings to achieve balance between salty, sour, and sweet elements.
05 - Remove from heat. Discard lemongrass, galangal slices, and lime leaves if desired for a cleaner presentation.
06 - Ladle soup into individual bowls. Garnish with chopped cilantro and sliced green onions. Serve immediately with lime wedges on the side.

# Expert Hints:

01 -
  • It delivers restaurant quality flavor without requiring any special cooking skills or fancy equipment.
  • The balance of creamy coconut, bright lime, and aromatic herbs feels both comforting and exciting at the same time.
  • You can have it on the table in under an hour, making it perfect for weeknight dinners when you want something special.
  • Leftovers somehow taste even better the next day after all the flavors have had time to meld together.
02 -
  • Never let the soup boil aggressively once you've added the coconut milk, or it will split and lose that silky texture.
  • Taste before you add all the lime juice because some limes are much more sour than others, and you can always add more but you can't take it back.
  • If you can't find galangal or makrut lime leaves, the soup will still be good, but it won't taste authentically Thai.
03 -
  • Freeze extra galangal and makrut lime leaves in a zip top bag so you always have them on hand for impromptu soup cravings.
  • If the soup tastes flat, it probably needs more lime juice or fish sauce, not more salt.
  • Let the aromatics simmer long enough to really perfume the broth, it makes all the difference between good soup and great soup.
Go Back