Tom Kha Gai (Thai Chicken Soup With Coconut Milk)

Name: Tom Kha Gai (Thai Chicken Soup With Coconut Milk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 fl. oz. low sodium chicken stock; 8 kaffir lime leaves; 3 stalks of fresh lemongrass; 2 inch cube of galangal or ginger; 8 Tbs fish sauce; 1 lime; 2 chicken breasts; 5 small thai chili peppers; 8 oz. button mushrooms; 10 fl. oz. coconut milk; 1 bunch Cilantro

Servings: persons

1
Heat the stock.
2
Score the lime leaves to help release their flavor. Cut the lemongrass into eight 2-inch pieces (crush with a pot to release their flavor). Slice the galangal (or ginger) into thin strips. Half the chili peppers (crush to release flavor). Add all above ingredients along with fish sauce and juice of one lime to the stock. Bring to a boil. Let boil for 5 minutes.
3
Use a slotted spoon to remove the lemongrass pieces, lime leaves, galangal, and peppers, as these are for flavor and not for eating (unless you really want to!) They can be left in the stock if you are cautious to avoid them when dining.
4
Slice the chicken into thin, 2 inch long strips. Add to stock along with coconut milk and mushrooms. Bring back to a boil, then lower to a simmer. Simmer until chicken is thoroughly cooked.
5
Serve with Cilantro.

1726

kcal

Calories

Fat

Carbs

278

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 32 fl. oz. low sodium chicken stock, 8 kaffir lime leaves, 3 stalks of fresh lemongrass, 2 inch cube of galangal or ginger, and more.

Yes, Tom Kha Gai (Thai Chicken Soup With Coconut Milk) falls under the Soups & Stews 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!