soupthaisimmered
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 servings
Yield
Ingredients
14 ingredients- 2 cups unsalted chicken stock
- 1½ cups coconut milk
- 1/2 teaspoon table salt
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 lemongrass stalk, bottom half smashed and cut into 2-inch pieces
- 12 thin slices galangal
- 5 makrut lime leaves, bruised and torn into large pieces
- 1–3 Thai chillies, smashed or cut into large pieces
- 2 tablespoons fish sauce, or to taste
- 1 teaspoon finely chopped palm sugar or granulated sugar
- 5.5 oz oyster mushrooms, torn into bite-sized pieces
- 2½ tablespoons fresh lime juice, or to taste
- Chopped green onions or cilantro, to garnish
- Jasmine rice, optional for serving
Method
7 steps- Bring the chicken stock to a boil. Add the salt and chicken thighs, reduce to a gentle simmer and cook for 15 minutes, or until the chicken is tender.
- Add the coconut milk, lemongrass, galangal, makrut lime leaves, chillies, mushrooms, half the fish sauce and the sugar.
- Simmer gently for 5 minutes to infuse the broth and cook the mushrooms.
- Taste and add more fish sauce if needed.
- Turn off the heat. Add 2 tablespoons lime juice, taste, then add the remaining lime juice if desired.
- Remove the lemongrass, galangal and lime leaves, or warn diners that these aromatics are for infusion and are not intended to be eaten.
- Garnish with green onions or cilantro and serve with jasmine rice, if desired.
Recipe notes
Equipment
- pot
Additional tips
- Herbs used for infusion only; not meant to be eaten.
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