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A bowl of tom kha gai soup

Authentic Tom Kha Gai (Thai coconut chicken soup)

Comforting Thai chicken soup enriched with coconut milk and infused with lemongrass, galangal and makrut lime leaves.
Servings 4 servings
Calories 332 kcal

Ingredients
 
 

  • 2 cups chicken stock, unsalted, preferably homemade
  • 1 ½ cups coconut milk
  • 1 tsp kosher salt
  • 1 lb chicken thigh, boneless skinless, bite-sized pieces
  • 1 stalk lemongrass, bottom half only, smashed and cut into 2-inch pieces
  • 12 thin slices galangal, see note
  • 5 makrut lime leaves, roughly torn into big chunks, center stems removed
  • 3-4 Thai chilies, bruised or cut into large pieces
  • 2 Tbsp fish sauce
  • 1 tsp finely chopped palm sugar, or granulated sugar
  • 5.5 oz oyster mushrooms
  • 2 ½ Tbsp lime juice
  •  chopped green onion and/or cilantro, for garnish
  • Jasmine rice, for serving

Notes

The lemongrass, galangal and makrut lime leaves are meant for infusion only and not meant to be eaten. Please inform your guests or remove them before serving.

Instructions
 

  • Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
    2 cups chicken stock, 1 tsp kosher salt, 1 lb chicken thigh, boneless skinless
  • Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
    1 ½ cups coconut milk, 1 stalk lemongrass, 12 thin slices galangal, 5 makrut lime leaves, 3-4 Thai chilies, 2 Tbsp fish sauce, 1 tsp finely chopped palm sugar, or granulated sugar
  • Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
    5.5 oz oyster mushrooms
  • Taste and add more fish sauce as needed. Turn off the heat and add 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
    2 ½ Tbsp lime juice,  chopped green onion and/or cilantro, for garnish
  • Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)
    Jasmine rice, for serving
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