Tom Kha Gai Recipe

Prepare aromatics

Bruise the lemongrass stalks by hitting them with the back of a knife and trim the ends; slice into 2–3 pieces each. Peel and slice the galangal into 3 thin slices. Roughly crush the onion (or shallot) to release flavor. Rinse makrut lime leaves and stack them together.

Simmer broth

In a medium saucepan, combine 4 cups chicken broth and 1 cup water. Add the bruised lemongrass pieces, galangal slices, makrut lime leaves, crushed onion, and cilantro stems. Bring to a gentle boil over medium-high heat, then reduce to low and simmer, uncovered, for 10 minutes to infuse.

Strain (optional)

If you prefer a clear broth, strain out the aromatics using a fine mesh sieve, reserving the infused liquid in the pot. If you want more pronounced aromatics in the soup, leave the larger pieces in and remove only before serving.

Prepare chicken and mushrooms

While the broth simmers, thinly slice the chicken breast across the grain into bite-sized strips (about 1/8–1/4 inch thick). Clean and halve or slice mushrooms so pieces are similar size to the chicken slices.

Cook chicken & mushrooms

Bring the infused broth back to a gentle simmer. Add the sliced chicken and mushrooms to the pot. Simmer gently for 4–6 minutes until the chicken is cooked through and mushrooms are tender. Avoid boiling vigorously so the chicken stays tender.

Add coconut milk

Reduce heat to low and stir in 14 oz coconut milk. Warm through gently for 2–3 minutes; do not boil hard after adding coconut milk to prevent separation.

Season soup

Add 2 tablespoons fish sauce, 1 teaspoon palm or brown sugar, and 1 teaspoon salt. Taste and adjust: add more fish sauce for saltiness, a pinch more sugar for balance. If using chilies, add sliced bird's eye chilies now for heat.

Finish with lime

Turn off the heat. Stir in 2 tablespoons fresh lime juice and taste again. The characteristic Tom Kha balance is sour-salty-sweet; adjust lime, fish sauce, or sugar as needed.

Ladle soup into bowls, discarding any large lemongrass or galangal pieces if still present. Garnish with fresh cilantro leaves, sliced scallion if using, and lime wedges on the side. Serve immediately with steamed jasmine rice if desired.