Authentic Tom Kha Gai (Printable Version)

Creamy coconut soup with chicken, aromatic herbs, and perfect balance of tangy and savory flavors.

# What You'll Need:

→ 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 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, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

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

# Steps to Follow:

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 aromatics release their fragrance into the broth.
02 - Add sliced chicken and shallot to the aromatic broth. Cook for 3 to 4 minutes, stirring occasionally, until chicken turns opaque and is cooked through.
03 - Add mushrooms to the pot and pour in coconut milk. Stir gently and return to a simmer. Maintain a gentle heat and avoid vigorous boiling.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Taste and adjust seasonings to achieve balance between salty, sour, and sweet notes.
05 - Remove from heat. Discard lemongrass stalks, galangal slices, and lime leaves if preferred for a cleaner presentation.
06 - Ladle soup into bowls. Garnish with fresh cilantro, green onions, and serve with lime wedges on the side.

# Additional Tips::

01 -
  • It tastes like you've mastered something exotic, but honestly comes together faster than you'd expect.
  • The aromatics infuse the broth in a way that makes your kitchen smell like you've traveled somewhere wonderful.
  • One pot, deeply satisfying, and the kind of meal people ask for seconds of without hesitation.
02 -
  • Don't skip the initial aromatics steeping step—that 5 to 7 minutes of infusion is where the authenticity happens and rushing it leaves you with a soup that tastes flat.
  • Coconut milk can break if the heat gets too aggressive, creating an oily, separated mess instead of that silky texture you're after.
03 -
  • Toast your lemongrass lightly in a dry pan before smashing to intensify its flavor, especially if your lemongrass seems pale or less fragrant than you'd like.
  • Add the coconut milk slowly and stir gently rather than dumping it in all at once—this prevents it from separating and keeps your soup silky instead of oily.
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