Tom Kha Gai
A fragrant coconut chicken soup with lemongrass, ginger, mushrooms, lime, and a gentle chile finish.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Simmer stock with lemongrass and ginger until fragrant.
- 2
Add chicken and mushrooms and cook until the chicken is tender.
- 3
Stir in coconut milk and keep the soup at a gentle simmer.
- 4
Season with fish sauce, lime juice, and chile to taste.
- 5
Serve with cilantro and extra lime.
Cook notes
Tips
Bruise lemongrass with the back of a knife so it releases more aroma.
Add lime juice at the end to keep the soup bright.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days and reheat gently without boiling hard.
- Freeze without fresh lime juice, then add lime after reheating.
Substitutions
- Use ginger if galangal is unavailable.
- Use soy sauce plus a squeeze of lime for a fish-sauce-free version.
What to Serve With
- Serve with jasmine rice for a filling meal.
- Pair with cucumber salad or fresh herbs.
Common Mistakes
- Do not boil coconut milk aggressively because it can separate.
- Do not add lime too early or the flavor will fade.
Recipe FAQ
Can I use chicken breast?
Yes, but add it near the end and simmer gently so it stays tender.
Is tom kha gai very spicy?
It can be mild or spicy. Use chile as a finishing ingredient so the heat is easy to control.
Kitchen tools
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Blender
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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