Authentic Tom Kha Gai (Print View)

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 birds eye chilies, lightly crushed

→ Main Ingredients

06 - 1 lb boneless, skinless chicken thighs, thinly sliced
07 - 14 oz full-fat unsweetened coconut milk
08 - 5 oz fresh mushrooms, sliced
09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

10 - 2 tbsp fish sauce
11 - 1 tbsp lime juice
12 - 1 tsp palm sugar
13 - 2 tbsp fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# Directions:

01 - Bring chicken broth to a gentle simmer in a medium pot. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5–7 minutes to infuse aromatics.
02 - Add sliced chicken and shallot to the simmering broth. Cook for 3–4 minutes until chicken turns opaque.
03 - Add mushrooms and pour in coconut milk. Stir gently and bring back to a simmer, avoiding vigorous boiling.
04 - Season with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet flavors.
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 Advice:

01 -
  • It tastes like restaurant quality but comes together faster than you'd expect, especially once you've sourced the right aromatics.
  • The creamy coconut milk base makes it feel indulgent without being heavy, and each spoonful hits that sweet, salty, sour, and spicy balance that Thai cooking does better than anyone.
  • One pot means minimal cleanup, maximum comfort—perfect for feeding people on a weeknight without the fuss.
02 -
  • Don't boil this soup aggressively once the coconut milk is in; gentle heat keeps it creamy and silky instead of separating into an oily mess.
  • Taste the broth after infusing the aromatics and before adding chicken—this is your moment to adjust the intensity before everything else dilutes it.
03 -
  • Invest in quality ingredients from an Asian market rather than settling for substitutes; lemongrass, galangal, and makrut lime leaves aren't expensive, and they're irreplaceable.
  • Prepare all your ingredients before you start cooking—this soup moves quickly once you begin, and there's no time to search for the fish sauce mid-way.
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