Tom Kha Gai Recipe

In a medium pot over medium-high heat, add the chicken stock and bring to a gentle simmer.

Add the sliced galangal, bruised lemongrass stalks, and torn kaffir lime leaves to the simmering stock. Reduce heat to medium-low and simmer gently, uncovered, for 10 minutes to infuse the aromatics.

After 10 minutes, stir in the coconut milk and return to a gentle simmer. Do not boil vigorously once coconut milk is added — keep it at a low simmer to prevent separation. Simmer 3–4 minutes.

Taste the broth for heat. Add the crushed Thai chilies now to infuse spice; simmer 1–2 minutes more. Adjust quantity to your spice tolerance.

Add the thinly sliced chicken to the gently simmering broth and poach until just cooked through, about 3–5 minutes depending on slice thickness. Stir gently so slices separate and cook evenly.

Add the halved mushrooms and cherry tomatoes (if using) and simmer another 2–3 minutes until mushrooms are tender but still have some bite and tomatoes begin to soften.

Remove the pot from heat. Fish out the lemongrass and galangal slices if you prefer not to serve them (kaffir lime leaves can remain torn in the soup).

Stir in fish sauce, lime juice, and palm sugar. Taste and adjust seasoning: add more fish sauce for saltiness, more lime juice for acidity, or a pinch more sugar to balance. The ideal Tom Kha flavor is a balanced mix of salty, sour, sweet and spicy.

Ladle soup into bowls and garnish with chopped cilantro and sliced green onion (use extra green parts for color). Serve immediately with steamed jasmine rice on the side if desired.