Tom kha gai
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.
- 02
Add Mushrooms and Season
Stir in the oyster mushrooms and bird's-eye chillies. Continue to simmer for another 3 to 5 minutes, until the mushrooms have softened and everything in the pot is cooked through.
Sprinkle in the caster sugar, then add 3 tablespoons of fish sauce and 3 tablespoons of lime juice. Give it a taste and adjust with the remaining fish sauce or lime juice if you like a stronger balance of sweet and sour.
