Authentic Tom Kha Gai (Printable)

Creamy Thai coconut soup with chicken, lemongrass, galangal, and lime leaves. Ready in 40 minutes.

# What You 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 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:

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 simmering broth. Cook for 3 to 4 minutes until the chicken turns opaque.
03 - Add mushrooms and pour in coconut milk. Stir gently and bring back to a simmer without allowing it to boil vigorously.
04 - Season with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet elements.
05 - Remove from heat. Discard lemongrass, galangal slices, and lime leaves if desired for a cleaner presentation.
06 - Ladle soup into bowls. Garnish with cilantro and green onions. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, but tastes like you've been simmering it all day.
  • The balance of creamy, tangy, and spiced hits every craving at once without feeling heavy.
  • Once you taste homemade Tom Kha, the canned versions will never satisfy you again.
02 -
  • Don't let the coconut milk boil hard or it can separate and break; a gentle simmer is your friend here.
  • The fish sauce might make you hesitate, but it's the secret ingredient that makes this taste like the real thing—start with the amount called for and adjust up, not down.
03 -
  • Buy extra lemongrass and galangal at the market—freeze what you don't use so you're always ready to make this soup on impulse.
  • If you can't find makrut lime leaves, lime zest added at the very end isn't quite the same, but it's better than nothing.
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