Best Ever Tom Kha Gai (Printable version)

Creamy Thai coconut soup with chicken, aromatic herbs, and fresh lime.

# What You'll Need:

→ Chicken & Broth

01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3 1/3 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 - 2.5 tablespoons fish sauce
13 - 1.5 tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - 0.5 teaspoon salt

→ Garnishes

16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional

# How to Make:

01 - In a large saucepan, bring chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes to infuse and develop flavors.
02 - Add sliced chicken breast to the infused broth. Reduce heat to a gentle simmer and cook for 5 to 7 minutes until the chicken is cooked through.
03 - Pour in the coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes, ensuring the soup does not boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to achieve desired flavor balance.
05 - Remove the larger aromatic solids such as lemongrass, kaffir lime leaves, galangal, and garlic cloves using a slotted spoon, if desired.
06 - Ladle soup into bowls. Garnish with fresh cilantro, green onions, lime wedges, and additional chili if desired. Serve immediately.

# Expert Advice:

01 -
  • The broth hits that perfect sweet spot between creamy coconut and tangy lime that makes you want to curl up with the bowl
  • It comes together in under an hour but tastes like it simmered all day
  • The aromatics fill your entire kitchen with the most incredible fragrance while it cooks
02 -
  • Never let the soup boil vigorously once you add the coconut milk or it will separate and become grainy
  • The aromatics are meant to flavor the broth, not be eaten, so remove them before serving for the best texture
  • Galangal is rock hard, so slice it as thinly as possible to extract maximum flavor
03 -
  • If you cannot find galangal, use twice the amount of ginger and add a pinch of coriander seeds
  • Crush your chilies in a mortar and pestle instead of just slicing them for more even heat distribution
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