Best Ever Tom Kha Gai Soup (Printable)

Creamy Thai coconut chicken soup with lemongrass, galangal, lime, and fresh herbs. Aromatic and flavorful.

# What You Need:

→ Chicken & Broth

01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 3⅓ 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 - 2½ tablespoons fish sauce
13 - 1½ tablespoons fresh lime juice
14 - 1 teaspoon palm sugar or light brown sugar
15 - ½ 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 flavors.
02 - Add chicken breast slices to the broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Pour in coconut milk, stirring gently. Add mushrooms and tomatoes. Simmer for another 5 minutes without allowing the soup to boil.
04 - Season with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to preference.
05 - Use a slotted spoon to remove lemongrass, kaffir lime leaves, galangal, and garlic pieces before serving, if desired.
06 - Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.

# Expert Tips:

01 -
  • Luxurious Texture: Full-fat coconut milk provides a rich, velvety base.
  • Aromatic Depth: Infused with lemongrass, galangal, and kaffir lime leaves for authentic Thai flavor.
  • Quick and Nutritious: A high-protein meal ready in under an hour.
  • Customizable Spice: Easily adjust the Thai bird's eye chilies to your heat preference.
02 -
  • Aromatic Release: Smash the lemongrass stalks and garlic cloves with a knife before adding them to the pot to release more essential oils.
  • Temperature Control: A gentle simmer is key to keeping the chicken tender and the coconut milk smooth.
  • Tool Usage: Use a slotted spoon at the end to easily remove the woody aromatics for a more pleasant eating experience.
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