Authentic Tom Kha Gai Soup (Printable)

Creamy coconut soup with chicken, fragrant lemongrass, galangal, and lime leaves. A comforting Thai classic.

# Components:

→ 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 lime juice, plus more to taste
12 - 1 teaspoon palm sugar or brown sugar
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 green onions, sliced
15 - Lime wedges for serving

# Method:

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 until broth is fragrant and infused with aromatics.
02 - Add sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes until chicken turns opaque throughout.
03 - Add mushrooms and pour in coconut milk. Stir gently and return to a simmer. Maintain gentle heat without allowing the soup to boil vigorously.
04 - Season with fish sauce, palm sugar, and lime juice. Taste and adjust seasonings to balance salty, sour, and sweet elements according to preference.
05 - Remove from heat. Discard lemongrass stalks, galangal slices, and lime leaves if preferred. Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • It tastes like you've been cooking Thai food for years, but comes together faster than ordering takeout.
  • The balance of creamy, tangy, and spiced hits something primal—comfort food that doesn't weigh you down.
  • One pot means minimal cleanup, maximum satisfaction.
02 -
  • Never let the soup boil hard after adding coconut milk—it can separate and lose that silky texture that makes it special.
  • Taste as you go; seasoning in Thai cooking is about balance, not rules, so trust your palate more than the recipe.
03 -
  • Slice your chicken very thin against the grain so it cooks through in minutes and stays impossibly tender.
  • Hunt for makrut lime leaves at Asian markets—they're the difference between 'good' and 'authentic,' and the effort pays off.
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