For me, tom kha gai (or tom kha kai) is the perfect balance of flavors. It has creaminess from coconut milk, tang and acidity from lime, umami from fish sauce, and spice from the chilies. I always have to get it at any Thai restaurant I go to!
Don't skimp on the lime juice and definitely try to get the Makrut lime leaves—both are essential to making the soup light and fresh. The galangal is also a critical ingredient for this dish! Try going to your local Asian grocery store, like 99 Ranch (if there's one nearby), and search their fresh produce section—you might also find some new and interesting ingredients to try out!
See the notes section for ingredient substitutions.
Makes 4 to 6 servings
Ingredients
4 cups low-sodium chicken stock
1 stalk lemongrass, cut into 3” pieces and pounded
1” piece galangal, thinly sliced
2 medium shallots, thinly sliced
5 Makrut lime leaves
1 (13.5-oz) can full-fat coconut, about 1 2/3 cups
450 g (1 lb) skinless chicken thighs, sliced or cubed
200 g (7 oz) canned straw mushrooms, drained
5 Thai chili peppers, cut into 1/2” pieces
2 tbsp fish sauce
1 tsp palm or brown sugar
Salt to taste
2 tbsp lime juice, or to taste
Chopped cilantro
Instructions
In a pot over medium-high heat, add chicken stock, lemongrass, galangal, shallots, and Makrut lime leaves. Bring to a boil.
Add coconut milk, chicken thighs, straw mushrooms, Thai chili peppers, fish sauce, and palm sugar. Lower the heat and bring the soup to a simmer. Cook for about 20 to 25 minutes, or until chicken is fully cooked. Salt to taste.
Remove from heat and add lime juice and chopped cilantro. Serve and enjoy!
Notes:
I highly recommend getting galangal to make tom kha gai. But, if it is difficult to get where you live, ginger will work in a pinch.
My favorite mushrooms to use for this are straw mushrooms, but sliced shiitake, oyster, or cremini mushrooms are all great substitutions.
Comments