Best Ever Tom Kha Gai (Printable)

Creamy Thai coconut chicken soup with aromatic herbs, lime, and mushrooms. 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

# Directions:

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 develop aromatic flavors.
02 - Add sliced chicken breast to the broth. Reduce heat to a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Pour coconut milk into the saucepan, stirring gently. Add mushrooms and tomatoes. Simmer for 5 minutes without allowing the soup to boil.
04 - Add fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasoning to achieve desired balance of salty, sour, and sweet flavors.
05 - Using a slotted spoon, remove lemongrass, kaffir lime leaves, galangal, and garlic pieces if preferred for a cleaner presentation.
06 - Ladle soup into bowls. Top with cilantro, green onions, lime wedges, and additional chili if desired. Serve immediately.

# Expert Advice:

01 -
  • The broth tastes like you've been simmering it for hours, but it's ready in 40 minutes flat.
  • It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without compromise.
  • Once you master the aromatics, you'll realize how forgiving and adaptable this soup truly is.
02 -
  • Never let the soup boil after adding coconut milk, or it will separate and look broken; gentle heat keeps it silky and unified.
  • The fish sauce might smell questionable on its own, but it becomes utterly essential to the final flavor—don't skip it or replace it without tasting first.
  • Taste and adjust seasoning at the very end; the flavors need time to develop, and what seemed bland at first will deepen as it sits.
03 -
  • Slice your chicken breast against the grain so every piece is tender and easy to eat with just a spoon.
  • Keep the heat low and patient once the coconut milk is in; the creaminess will separate if you rush it with high heat.
  • Make a double batch and freeze the broth (without the chicken, mushrooms, and tomatoes) so you can have restaurant-quality soup on a weeknight.
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