Add the thinly sliced chicken to the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked.
Add Mushrooms and Seasonings
Stir in the mushrooms and cook for another 3-4 minutes until tender.
Add the fish sauce, sugar, and tamarind paste (if using). Taste and adjust the seasoning as needed.
Finish with Lime Juice
Remove the pot from heat and stir in the lime juice. Be careful not to boil the soup after adding lime juice to preserve its fresh tangy flavor.
Serve and Garnish
Ladle the soup into bowls and garnish with chopped cilantro and scallions. Serve hot with steamed jasmine rice or enjoy it as is.
Tips for Best Results
Galangal vs. Ginger: While ginger works as a substitute, galangal has a more distinct citrusy and peppery flavor, making it ideal for authentic Tom Kha Gai.
Spice Control: To control the spice level, adjust the number of Thai chilies or remove them after simmering.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to avoid curdling the coconut milk.
Enjoy this creamy, aromatic, and slightly spicy Thai classic!
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