ThaiSoup
Tom kha gai
This Tom kha gai is a creamy Thai chicken soup, built on a base of coconut milk and chicken stock, infused with the distinct aromatics of galangal, lemongrass, and lime leaves. Chicken thighs and oyster mushrooms simmer until tender, creating a satisfying broth. The soup gets its characteristic balance from a final touch of fish sauce, lime juice, and a hint of sugar, with bird's-eye chillies adding a gentle heat. Serve it with steamed rice and fresh coriander for a complete meal. It also holds up well for meal prep, keeping chilled for a few days.
Method
3 steps · 33 min total
- 01
Simmer Aromatics and Chicken
Pour the chicken stock and coconut milk into a large saucepan over medium heat. Add the galangal, lemongrass, and lime leaves, then bring the mixture to a gentle simmer. Let it bubble softly for about 6 to 8 minutes, allowing the aromatics to infuse the broth.
Keep the broth at a gentle simmer and add the chicken thighs. Cook for another 8 to 10 minutes, until the chicken is tender and cooked through.
