Best Ever Tom Kha Gai Soup (Print Page)

Creamy Thai coconut chicken soup with lemongrass, galangal, lime, and mushrooms. Aromatic and comforting 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 - 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 fully infuse aromatics into the broth.
02 - Add sliced chicken breast to the simmering broth. Reduce heat to maintain a gentle simmer and cook for 5–7 minutes until chicken is cooked through.
03 - Gently stir in coconut milk. Add mushrooms and tomatoes. Simmer for an additional 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.
06 - Ladle soup into bowls. Garnish with fresh cilantro, green onions, lime wedges, and additional chili if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than delivery would arrive.
  • The flavor balance teaches you something every time you make it—how a pinch of sugar tames the heat, how fish sauce disappears but makes everything taste more like itself.
02 -
  • Never let this soup boil after the coconut milk goes in, or it can break and separate—the low gentle heat is what keeps it silky and luxurious.
  • Don't skip the 5-minute infusion step at the beginning; that's where the entire personality of the dish develops, and rushing it leaves you with hot flavored broth instead of Tom Kha.
03 -
  • Make your own stock if you have time; it changes everything about how this soup tastes and makes you feel like a serious home cook.
  • Buy extra lemongrass and freeze it; it keeps forever and you'll suddenly make this soup more often once you know you have it on hand.
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