Best Ever Tom Kha Gai (Printable)

Rich, creamy Thai coconut chicken soup with tangy lime, tender chicken, mushrooms, and fresh herbs. Ready in 40 minutes.

# Components:

→ 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

# Method:

01 - Bring chicken stock to a gentle boil in a large saucepan. 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 simmering broth. Reduce heat to maintain gentle simmer and cook for 5 to 7 minutes until chicken is cooked through.
03 - Pour coconut milk into the broth while stirring gently. Add mushrooms and tomatoes. Simmer for an additional 5 minutes, taking care not to allow the soup to boil vigorously.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to achieve desired balance of savory, tangy, and sweet flavors.
05 - Using a slotted spoon, remove lemongrass stalks, kaffir lime leaves, galangal slices, and garlic cloves before serving, if preferred.
06 - Ladle soup into bowls. Garnish with fresh cilantro, green onions, lime wedges, and sliced red chili if desired. Serve immediately while steaming.

# Expert Advice:

01 -
  • The coconut milk transforms into something silky and luxurious without any dairy at all, which still surprises people when you tell them.
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you want restaurant-quality results.
  • Fish sauce and lime juice create this bright, salty complexity that makes your taste buds wake up and pay attention.
02 -
  • Never boil the coconut milk hard or it will break and look grainy—keep everything at a gentle simmer once the cream goes in, or you'll regret it.
  • The fish sauce smell in the bowl is completely different from the raw smell in the bottle; it melds into umami magic, so don't panic when you're pouring it in.
03 -
  • Slice your chicken breast while it's partially frozen—it's infinitely easier than trying to cut cold raw chicken, and you'll get more even, tender pieces.
  • Toast your spice bowl or cup with hot broth before serving if you want the soup to stay warmer longer in the bowl, a small gesture that makes a noticeable difference.
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