Authentic Tom Kha Gai (Printable Version)

Thai chicken soup in coconut milk with lemongrass, galangal, and makrut lime. Creamy, tangy, and aromatic.

# What You Need:

→ Aromatics & Broth

01 - 3 cups chicken broth
02 - 1 stalk lemongrass, trimmed and smashed
03 - 4 slices fresh galangal, or ginger as substitute
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, plus additional for adjustment
12 - 1 teaspoon palm sugar or brown sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# How to Make It:

01 - In a medium pot, bring the 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 the sliced chicken and shallot. Cook for 3 to 4 minutes, until the chicken turns opaque.
03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.
04 - Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet elements.
05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.
06 - Ladle the soup into bowls. Garnish with cilantro and green onions, and serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but honestly takes less time than ordering takeout.
  • The balance of creamy, tangy, and spicy hits all at once—no single flavor drowns out the others.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing anything for those dietary needs.
02 -
  • Don't skip the five to seven minute infusion time at the beginning—that's where the soup gets its soul, and rushing it makes it taste vaguely like Thai flavors instead of unmistakably Thai.
  • Full-fat coconut milk is not optional for texture and flavor, and if you're worried about calories, remember this feeds four people and a bowl is genuinely satisfying because it's so rich.
03 -
  • Buy pre-sliced coconut milk cartons instead of cans if you find yourself making this often—they're easier to store and use, and the quality is identical.
  • Keep lemongrass and galangal in the freezer so you always have them on hand; frozen actually works beautifully for infusing broths because the freezing breaks down cell walls and releases more flavor.
Go Back