Tom Kha Gai

Name: Tom Kha Gai
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb chicken thigh, cut into bite-sized pieces; 1 can (14 oz) coconut milk + 1 cup chicken broth; 2-inch piece of young galangal, sliced into thin coins; 2 stalks lemongrass (bruised), 5 kaffir lime leaves (torn); 1 cup oyster or straw mushrooms; 3 tbsp lime juice, 2 tbsp fish sauce

A comforting, silky coconut chicken soup with a prominent galangal and lime flavor.

30 minutes

Serves 3

Soup

Contains common allergens

Fish Dairy Seafood Shellfish

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Instructions

5 steps

1
Simmer the Broth: In a medium pot, combine the chicken broth and half the coconut milk. Bring to a gentle simmer over medium heat (do not let it boil vigorously or the milk will curdle).

2
Infuse Aromatics: Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves. Simmer gently for 5-7 minutes until the kitchen smells fragrant.
3
Poach the Chicken: Add the chicken pieces and mushrooms. Poach gently for 8-10 minutes until the chicken is fully cooked and tender.
4
Add Remaining Coconut Milk: Pour in the rest of the coconut milk to enrich the soup and bring the temperature down slightly. Remove from heat immediately.
5
Season Off-Heat: Stir in the fish sauce and fresh lime juice. Taste and adjust—it should be distinctly tangy, lightly salty, and creamy. Garnish with cilantro oil or fresh cilantro leaves.

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