Authentic Tom Kha Gai (Thai Coconut Chicken Soup)
25 min4 servings
A fragrant Thai coconut soup with tender chicken, infused with lemongrass, galangal, and lime leaves, finished with lime juice and fresh herbs.
| prepCut chicken thighs into 1-inch pieces | |||||
| prepSmash and cut lemongrass into 2-inch pieces | |||||
| prepTwist and tear makrut lime leaves into large chunks | |||||
| prepSmash or cut Thai chilies into large pieces | |||||
| prepTear oyster mushrooms into bite-size pieces | |||||
| 480 ml chicken stock (unsalted, preferably homemade) | Bring stock to boil, add salt & chicken, simmer 15 min | Add coconut milk, lemongrass, galangal, lime leaves, chilies, mushrooms, half the fish sauce & sugar, simmer 5 min | Taste, add remaining fish sauce as needed, turn off heat, add lime juice & taste, adjust | Top with green onion and/or cilantro, remove herb infusers before serving | Serve soup over jasmine rice as part of a Thai meal |
| ½ tsp table salt | |||||
| 450 g boneless skinless chicken thigh, cut into 1-inch pieces | |||||
| 1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces) | |||||
| 12 thin slices galangal | |||||
| 5 makrut lime leaves (twisted to bruise and torn into large chunks) | |||||
| 1–3 Thai chilies (to taste, smashed until broken or cut into large pieces) | |||||
| 2 Tbsp fish sauce | |||||
| 1 tsp finely chopped palm sugar (or granulated sugar) | |||||
| 155 g oyster mushrooms (torn into bite-size pieces) | |||||
| 2½ Tbsp lime juice | |||||
| chopped green onion and/or cilantro (for garnish) | |||||
| jasmine rice (for serving, optional) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.