Authentic Tom Kha Gai (Print Version)

Creamy coconut soup with chicken, aromatic herbs, and delicate spices

# Ingredient List:

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

# How-To Steps:

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 to infuse the broth with aromatics.
02 - Add sliced chicken and shallot to the pot. Cook for 3 to 4 minutes until chicken turns opaque.
03 - Add mushrooms and pour in coconut milk. Stir gently and bring back to a simmer without allowing 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.
06 - Ladle soup into bowls. Garnish with cilantro and green onions. Serve with lime wedges.

# Helpful Tips:

01 -
  • It comes together faster than you'd expect, rewarding you with restaurant-quality depth in under 40 minutes.
  • The soup is naturally gluten-free and dairy-free, making it the kind of dish everyone at your table can enjoy without hesitation.
  • One bowl satisfies something deep—it's the rare soup that feels both nourishing and indulgent at once.
02 -
  • Never let the soup boil vigorously once the coconut milk goes in—high heat can break the emulsion and make it look curdled, even though it's still fine to eat.
  • Taste constantly as you season; fish sauce and lime juice can shift the entire character of the soup in small increments, so small adjustments matter far more than pouring.
03 -
  • Slice your chicken thinly before it goes into the broth—thin pieces cook faster and stay more tender than chunks.
  • Toast your spices mentally by really smelling that fragrant broth before the coconut milk goes in; it's the signal that your aromatics have done their job.
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