Authentic Tom Kha Gai Soup (Print Version)

Creamy Thai coconut soup with tender chicken, aromatic herbs, and balanced 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
12 - 1 teaspoon palm sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# How to Make It:

01 - Bring chicken broth to a gentle simmer in a medium pot. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes until broth is fragrant.
02 - Add sliced chicken and shallot to the pot. Cook for 3 to 4 minutes until chicken becomes opaque and cooked through.
03 - Add mushrooms and pour in coconut milk. Stir gently and return to a simmer, avoiding vigorous boiling.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Taste and adjust seasonings to balance salty, sour, and sweet flavors.
05 - Remove from heat. Discard lemongrass, galangal, and lime leaves if desired. Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Additional Tips::

01 -
  • The broth comes together in under 40 minutes but tastes like it simmered all day
  • You can control the heat level so it works for everyone at the table
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Never let the coconut milk come to a rolling boil or it will separate and ruin the texture
  • The authentic aromatics galangal makrut lime leaves and lemongrass are worth seeking out at an Asian market
  • Fish sauce brands vary wildly in saltiness so always start with less and add more to taste
03 -
  • Freeze your leftover lemongrass galangal and lime leaves in small portions for future batches
  • Use the back of a heavy spoon or a meat mallet to smash the lemongrass stalk
  • Room temperature coconut milk incorporates more smoothly than cold straight from the fridge
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