Best Ever Tom Kha Gai (Printable)

Rich Thai coconut chicken soup with lemongrass, galangal, lime, and aromatic herbs. Gluten-free and dairy-free.

# What You Need:

→ 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 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

# 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 develop aromatic flavors.
02 - Add sliced chicken breast to the broth. Reduce heat to gentle simmer and cook for 5-7 minutes until chicken is cooked through.
03 - Pour coconut milk into the soup, stirring gently. Add mushrooms and tomatoes. Simmer for 5 minutes without allowing the soup to boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to achieve desired balance of salty, sour, and sweet elements.
05 - Using a slotted spoon, remove lemongrass, kaffir lime leaves, galangal, and garlic from the soup before serving, if desired.
06 - Ladle soup into individual bowls. Top with cilantro, green onions, lime wedges, and additional chili if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you've been simmering it for hours, but actually comes together in under 40 minutes.
  • The balance of creamy, tangy, spicy, and umami flavors hits something deep—you'll crave it.
  • Once you master this, you can adjust it endlessly without ever losing that authentic Thai soul.
02 -
  • Don't let the soup boil hard once the coconut milk goes in or it will break and separate, leaving you with an oily, broken mess.
  • The aromatics need those first 5 minutes alone to really infuse—rushing this step means missing out on the profound flavor that makes this soup sing.
03 -
  • Buy a bottle of quality fish sauce and keep it on hand—it transforms not just Thai cooking but any soup, stew, or braise that needs depth and soul.
  • If the soup tastes flat, it's almost always because you need more fish sauce or lime juice, not more salt; taste with those in mind first.
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