chickensoupstovetop
Tom Kha Gai
Authentic Thai coconut chicken soup with galangal, lemongrass, lime leaves, and mushrooms.
From YouTube · Feb 14, 2025
Authentic Thai coconut chicken soup with galangal, lemongrass, lime leaves, and mushrooms.
15 min
Prep time
25 min
Cook time
40 min
Total time
4
Yield
Ingredients
14 ingredients- 2 cups chicken stock (unsalted, preferably homemade)
- 1 ½ cups coconut milk ((see note 1))
- ½ tsp table salt
- 1 lb chicken thigh (boneless skinless, cut 1-inch pieces (see note 2))
- 1 stalk lemongrass (bottom half only, smashed and cut in 2-inch pieces)
- 12 thin slices galangal ((see note 3))
- 5 makrut lime leaves (twisted to bruise and torn into big 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)
- 5.5 oz oyster mushrooms (torn into bite-size pieces)
- 2 ½ Tbsp lime juice
- chopped green onion and/or cilantro (for garnish)
- Jasmine rice (for serving, optional)
Method
4 steps- Bring chicken stock to a boil, then add the salt and chicken thigh. Simmer gently for 15 minutes or until chicken is fork tender.
- Add the coconut milk, lemongrass, galangal, makrut lime leaves, chilies, mushrooms, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
- Taste and add more fish sauce as needed. Turn off the heat and add about 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
- Serve with jasmine rice as part of a larger Thai meal, or enjoy on its own. See this video about how to eat a Thai meal for how Thai people serve soup! (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
Recipe notes
Equipment
- pot
Additional tips
- Herbs used for infusion only; not meant to be eaten.
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