Tom Kha Gai Recipe Recipe

Name: Tom Kha Gai Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces homemade chicken stock (or 12 ounces store-bought); 1 stalk lemongrass, cut into 1-inch pieces; 5 to 6 fresh bird's eye chilies; 12 ounces coconut milk; 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced against the grain; 12 ounces canned straw mushrooms, drained; 4 to 5 fresh kaffir lime leaves; 1/4 cup fresh galangal, thinly sliced; Fish sauce; Fresh lime juice; Fresh cilantro, chopped for garnish

Servings: persons

24 ounces homemade chicken stock (or 12 ounces store-bought)
1 stalk lemongrass, cut into 1-inch pieces
5 to 6 fresh bird's eye chilies
12 ounces coconut milk
1 1/2 pounds boneless, skinless chicken breasts, thinly sliced against the grain
12 ounces canned straw mushrooms, drained
4 to 5 fresh kaffir lime leaves
1/4 cup fresh galangal, thinly sliced
Fish sauce
Fresh lime juice
Fresh cilantro, chopped for garnish

1
If using good quality homemade stock, pour the 24 ounces into a large skillet set over medium-high heat. When it comes to a boil, reduce heat to maintain a simmer. Cook until reduced by half. Skip this step if using store bought stock.
2
Using a mortar and pestle, smash the lemongrass pieces until fragrant but still hanging together. Remove and set aside. Add the chilies, and smash them a bit, too. Set those aside.
3
In a medium-sized saucepan, combine the coconut milk, chicken stock, lime leaves, lemongrass, and galangal. Turn the heat to medium, and bring liquid up to between 160 and 180 u00b0F. Make sure it does not come to a boil. Cook for 10 minutes.
4
Add the mushrooms and chicken, and adjust heat to make sure it is between 160 and 180 u00b0F. Stir occasionally, and let mixture cook until chicken is done.
5
Add the chiles, and turn off the heat. Stir well. Add fish sauce and lime juice to taste. Garnish soup with cilantro.

669

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 24 ounces homemade chicken stock (or 12 ounces store-bought), 1 stalk lemongrass, cut into 1-inch pieces, 5 to 6 fresh bird's eye chilies, 12 ounces coconut milk, and more.

Yes, Tom Kha Gai Recipe falls under the Meat & Poultry 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.

Tom Kha Gai Recipe

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