Best Ever Tom Kha Gai Soup (Printable Version)

Aromatic Thai coconut chicken soup with lemongrass, lime, mushrooms, and fresh herbs in creamy coconut broth.

# What You'll 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 birds 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 tbsp fish sauce
13 - 1½ tbsp fresh lime juice
14 - 1 tsp palm sugar or light brown sugar
15 - ½ tsp salt

→ Garnishes

16 - Fresh cilantro leaves
17 - Sliced green onions
18 - Lime wedges
19 - Thinly sliced red chili, optional

# Method:

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 to extract and blend flavors.
02 - Add chicken breast slices to the infused broth. Reduce heat to a gentle simmer and cook for 5 to 7 minutes until chicken is cooked through.
03 - Pour in coconut milk while stirring gently. Add mushrooms and tomatoes. Simmer for an additional 5 minutes without allowing the soup to reach a rolling boil.
04 - Season the soup with fish sauce, lime juice, palm sugar, and salt. Taste and adjust seasonings to achieve desired balance of flavors.
05 - Remove lemongrass stalks, kaffir lime leaves, galangal slices, and garlic cloves using a slotted spoon if preferred for presentation.
06 - Ladle soup into individual bowls. Top with cilantro, green onions, lime wedges, and additional chili if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 40 minutes but tastes like you've been simmering it all day.
  • The balance of creamy, tangy, spicy, and herbaceous flavors works like a perfect conversation—nothing overpowers the other.
  • One bowl feels indulgent and healing at the same time, whether you're nursing a cold or celebrating.
02 -
  • Never let the soup boil hard after the coconut milk goes in; high heat makes it break and look curdled, even though it's still fine to eat—gentle is the word here.
  • Removing those aromatics before serving is optional but smart if you're feeding people who might not expect to find a lemongrass stalk in their spoon.
03 -
  • Chill your can of coconut milk in the fridge before opening to separate the cream from the liquid, then scoop the thick cream off the top first—this gives you the richest result.
  • If you're making this for vegetarians, swap the chicken for firm tofu cubes and use vegetable broth with soy sauce instead of fish sauce—it tastes different but equally good.
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