Authentic Tom Kha Gai - Belle Amezray

# What You’ll Need:

→ Aromatics & Broth

01 - 3 cups chicken broth

02 - 1 stalk lemongrass, trimmed and smashed

03 - 4 slices fresh galangal

04 - 4 makrut lime leaves, torn into pieces

05 - 3 Thai birds eye chilies, lightly crushed

→ Main Ingredients

06 - 1 lb boneless, skinless chicken thighs, thinly sliced

07 - 14 fl oz full-fat unsweetened coconut milk

08 - 5 oz fresh mushrooms, sliced

09 - 1 medium shallot, thinly sliced

→ Seasonings & Finishing

10 - 2 tablespoons fish sauce

11 - 1 tablespoon lime juice

12 - 1 teaspoon palm sugar

13 - 2 tablespoons fresh cilantro, chopped

14 - 2 green onions, sliced

15 - Lime wedges for serving

# How To Make It:

01 - In a medium pot, bring the chicken broth to a gentle simmer. Add lemongrass, galangal, makrut lime leaves, and chilies. Simmer for 5 to 7 minutes to infuse the broth with aromatics.

02 - Add the sliced chicken and shallot to the simmering broth. Cook for 3 to 4 minutes, until the chicken turns opaque.

03 - Add the mushrooms and pour in the coconut milk. Stir gently and bring back to a simmer. Do not let it boil vigorously.

04 - Season the soup with fish sauce, palm sugar, and lime juice. Adjust seasoning to taste, balancing salty, sour, and sweet notes.

05 - Remove from heat. Discard the lemongrass, galangal slices, and lime leaves if desired.

06 - Ladle the soup into bowls. Garnish with cilantro, green onions, and serve with lime wedges.

# Expert Advice:

01 -

It tastes like you spent hours cooking, but honestly takes less time than ordering takeout.
The soup gets better as it sits, so it's perfect for making ahead on lazy weeknights.
One bowl feels luxurious and filling without being heavy, even on warm evenings.

02 -

Don't boil the soup hard once the coconut milk goes in—gentle heat keeps the cream silky instead of separating into an oily mess.
The aromatics need real time to infuse the broth before you add anything else, or you'll end up with soup that tastes nice but not authentic.

03 -