Authentic Tom Kha Gai

# 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

# Directions:

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 to the pot. 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. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -

It tastes restaurant-quality but comes together faster than you'd expect, making weeknight Thai cravings actually doable.
The soup is naturally gluten-free and dairy-free, so you're not sacrificing anything when you skip the traditional cream.
One pot means minimal cleanup, and the aroma that fills your kitchen is honestly worth the entire effort.

02 -

Don't skip the infusing step at the beginning—those five to seven minutes transform ordinary broth into something aromatic and alive, and rushing it results in a flat-tasting soup.
Fish sauce smells aggressively funky in the bottle, but it's the secret to authentic depth; trust it, measure it correctly, and it will blend into the background and make everything taste better.

03 -