Tom Kha Gai

Tom Kha Gai takes its name from Thai for boiled galangal chicken, a fragrant coconut soup long loved in home kitchens. Silky coconut milk simmers with galangal, lemongrass, and lime leaves around tender chicken for bright, gentle heat.

Serves 4

Estimate for one serving

• 420 cal
• 28g protein
• 12g carbs
• 31g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 (13.5 oz) cans coconut milk
• 2 cups chicken broth
• 6 slices (or 2 Tbsp fresh ginger if unav galangal
• 2 (bruised and cut into 3-inch pieces) lemongrass stalks
• 6 (or 1 Tbsp lime zest) kaffir lime leaves
• 3-4 (smashed, adjust for heat) Thai bird chilies
• 8 oz (quartered) button mushrooms
• 3 Tbsp fish sauce
• 1 Tbsp palm sugar or brown sugar
• 1/4 cup (about 2 limes) lime juice
• 1/4 cup (chopped, for garnish) fresh cilantro
• 2 (sliced, for garnish) green onions

Instructions

1. 1Slice chicken thighs into thin bite-size strips and set aside.
2. 2In a large pot over medium heat, combine coconut milk and chicken broth. Stir until smooth.
3. 3Add galangal slices, bruised lemongrass pieces, kaffir lime leaves, and smashed chilies. Bring to a gentle simmer (do not boil).
4. 4Simmer 5 minutes to infuse flavors.
5. 5Add chicken strips and quartered mushrooms. Simmer 8-10 minutes until chicken is fully cooked (165 °F internal).
6. 6Stir in fish sauce and palm sugar until dissolved. Taste and adjust seasoning if needed.
7. 7Remove from heat and stir in fresh lime juice.
8. 8Ladle into bowls. Garnish each serving with chopped cilantro and sliced green onions.
9. 9Serve immediately with steamed jasmine rice on the side if desired.