Authentic Tom Kha Gai (Print)

Creamy Thai soup with chicken in aromatic coconut milk broth infused with traditional herbs and spices.

# Ingredients:

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

# Directions:

01 - In a medium pot, bring chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5-7 minutes to develop aromatic flavors.
02 - Add sliced chicken and shallot to the pot. Cook for 3-4 minutes, stirring occasionally, until chicken turns opaque.
03 - Add mushrooms and pour in coconut milk. Stir gently and bring back to a simmer. Maintain gentle heat and avoid vigorous boiling.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasonings to achieve balanced salty, sour, and sweet notes.
05 - Remove from heat. Discard lemongrass, galangal slices, and lime leaves if desired. Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, yet tastes like it simmered all day.
  • The balance of creamy, tangy, and spiced hits every note your palate craves without feeling heavy.
  • Once you learn the technique, you'll find yourself making it constantly because it's genuinely that good.
02 -
  • The difference between a transcendent Tom Kha and a flat one is respecting the simmer—gentle, never aggressive, which is why the soup tastes layered rather than muddled.
  • If your soup breaks or looks greasy, it likely means the coconut milk got too hot; next time, add it when the pot is at a mild simmer and stir it in calmly.
03 -
  • Slice your chicken thinly and against the grain so it stays tender instead of turning into rubbery bits.
  • Keep a lime wedge at your elbow while cooking—that final squeeze right at the end is when everything clicks into place.
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