Best Ever Tom Kha Gai (Printable Version)

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

# 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 It:

01 - Bring chicken stock to a gentle boil in a large saucepan. Add lemongrass, kaffir lime leaves, galangal, chilies, garlic, and shallots. Simmer for 5 minutes until aromatics release their flavors.
02 - Add sliced chicken breast to the infused broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Pour in coconut milk while 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 seasonings according to preference.
05 - Remove lemongrass, kaffir lime leaves, galangal, and garlic with a slotted spoon if desired for a cleaner presentation.
06 - Ladle soup into bowls. Garnish with cilantro, green onions, lime wedges, and extra chili if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 40 minutes but tastes like you spent hours tending a pot.
  • One bowl somehow feels luxurious and comforting at the same time, like you're treating yourself without the fuss.
  • The flavors wake up your palate in ways store-bought soup never does—bright, complex, deeply satisfying.
02 -
  • Don't skip the initial 5-minute infusion with the aromatics—that's where the soul of the soup lives, and rushing it means flat flavors no amount of seasoning can fix.
  • Coconut milk breaks if the heat gets too high once it's in; keep things at a gentle simmer or you'll end up with separated, greasy-looking soup instead of silky magic.
03 -
  • If you can't find kaffir lime leaves or galangal, don't skip the soup—just substitute and adjust seasoning slightly; the technique is what matters most.
  • Make extra broth and freeze it plain (without chicken and vegetables) so you can pull out something restaurant-quality on nights when cooking feels impossible.
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