Tom Kha Gai Recipe

Prepare aromatics

Crack the lemongrass stalks with the flat side of a knife and trim the dry outer layers; cut into 2–3 pieces. Slice the fresh galangal into 1/8–1/4-inch rounds. Tear the kaffir lime leaves to release oils. Bruise the bird's eye chilies with the flat of a knife (leave whole for less heat or finely chop for more).

In a medium saucepan, combine 4 cups chicken stock and 1 cup water and bring to a gentle simmer over medium heat.

Add the sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves and bruised chilies to the simmering stock. Reduce heat to low and let the aromatics steep gently for 10–12 minutes to infuse the broth. Keep the broth at a very low simmer; do not boil vigorously.

While the broth steeps, thinly slice the chicken across the grain into bite-size pieces (about 1/8–1/4-inch thick). Clean and slice the shiitake mushrooms and halve the cherry tomatoes if using.

After the broth has steeped, use tongs or a slotted spoon to remove and discard the large pieces of lemongrass and any very large slices of galangal (small slices may remain). Keep kaffir lime leaves in if you prefer stronger flavor but remove before serving if desired.

Raise heat so the broth returns to a gentle simmer. Add the sliced chicken and mushrooms to the simmering broth. Cook 3–5 minutes, stirring gently, until the chicken is opaque and cooked through and the mushrooms are tender. If using cherry tomatoes, add them in the last 1–2 minutes just to heat through.

Lower heat to very low. Stir in 1 teaspoon galangal paste if using, 3 tablespoons fish sauce, 1 teaspoon sugar, and 1 teaspoon Thai chili paste or a little chili oil (optional). Taste the broth and adjust seasoning: add more fish sauce for saltiness or more sugar for balance. Keep the soup hot but not boiling.

Remove the pot from heat. Stir in 3 tablespoons fresh lime juice to taste — start with 2 tablespoons and add the last tablespoon if you like it tangier. Adjust fish sauce and lime so the soup is balanced (salty, sour, slightly sweet).

Return the pot to the lowest heat just to warm, then gently stir in 1 cup full-fat coconut milk. Heat through for 1–2 minutes — do not boil after adding coconut milk or it may separate. Taste again and adjust seasoning if needed.

Ladle the Tom Kha Gai into bowls. Garnish with chopped cilantro leaves and sliced green onions. Optionally, serve with extra lime wedges and fish sauce on the side for further adjustment.

Serve immediately while hot.