Thai
Tom Kha Gai
A silky Thai coconut chicken soup perfumed with galangal and lemongrass, balanced by bright lime and gentle chile warmth.
4 servings · 25 minutes prep · 25 minutes cook
Ingredients
Main
- 1 lb boneless skinless chicken thighs, thinly sliced
- 3 cups coconut milk
- 2 cups chicken stock
- 10 thin slices young galangal
- 3 lemongrass stalks, bruised and cut into 2-inch pieces
- 8 makrut lime leaves, torn
- 4 Thai bird chiles, bruised
- 8 oz straw mushrooms, halved
- 2 Thai shallots, bruised
- 2 tbsp Thai fish sauce
- 1 tsp palm sugar
- 3 tbsp fresh lime juice, freshly squeezed
- 1/4 cup cilantro leaves
Directions
Method
- Combine the coconut milk, low-sodium chicken stock, galangal, lemongrass, makrut lime leaves, Thai bird chiles, and Thai shallots in a pot. Simmer gently for 8 minutes.
- Add the boneless, skinless chicken thighs and straw mushrooms. Simmer gently, without boiling hard, until the chicken reaches {{temperature:165°F}}, 6-8 minutes.
- Stir in the Thai fish sauce and palm sugar, then turn off the heat.
- Stir in the fresh lime juice and finish with the cilantro. Leave the tough aromatics in the bowl for fragrance, but do not eat them.
