Tom Kha Gai Recipe

Name: Tom Kha Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz boneless skinless chicken breasts; 1 1/2 cups chicken stock; 1 can (14 oz) coconut milk; 1 piece (3/4 inch) fresh ginger, peeled and thinly sliced; 1 stalk (4 inches) fresh lemon grass, bruised; 4 None fresh kaffir lime leaves, torn; 1 None fresh small red Thai chili pepper, halved lengthwise; 1/4 cup finely chopped fresh cilantro root; 2 tsp fish sauce; 1 tsp grated palm sugar or brown sugar; 1 tbsp lime juice; 1/2 cup canned straw mushrooms, thinly sliced; None None Thinly sliced kaffir lime leaves and finely chopped chili peppers, for garnish

Servings: persons

8 oz boneless skinless chicken breasts
1 1/2 cups chicken stock
1 can (14 oz) coconut milk
1 piece (3/4 inch) fresh ginger, peeled and thinly sliced
1 stalk (4 inches) fresh lemon grass, bruised
4 None fresh kaffir lime leaves, torn
1 None fresh small red Thai chili pepper, halved lengthwise
1/4 cup finely chopped fresh cilantro root
2 tsp fish sauce
1 tsp grated palm sugar or brown sugar
1 tbsp lime juice
1/2 cup canned straw mushrooms, thinly sliced
None None Thinly sliced kaffir lime leaves and finely chopped chili peppers, for garnish

1
Half-fill a medium skillet with water and add the chicken. Bring to a boil. Reduce the heat to low; simmer, covered, for about 5 mins until the chicken is cooked through. Drain the chicken and discard the liquid. Chop the chicken finely.
2
Meanwhile, place 1 1/2 cups water, stock, half the coconut milk, ginger, lemon grass, lime leaves, chili pepper, cilantro root and fish sauce in a medium saucepan; bring to a boil. Reduce the heat to low; simmer for 15 mins.
3
Strain the liquid and discard the solids. Return the liquid to same pan with the remaining coconut milk, sugar, lime juice, chicken and mushrooms. Cook until heated through, without boiling.
4
Serve the soup garnished with additional lime leaves and chili pepper.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz boneless skinless chicken breasts, 1 1/2 cups chicken stock, 1 can (14 oz) coconut milk, 1 piece (3/4 inch) fresh ginger, peeled and thinly sliced, and more.

Yes, Tom Kha Gai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tom Kha Gai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions