Tom Kha Gai

An exquisite Thai soup with chicken, coconut milk, and aromatic spices. Tender meat, mushrooms, and hot chilies create the perfect balance of flavors — a soup that will warm and delight you.

Ingredients

• 800 ml Chicken broth
• 800 g Coconut milk
• 2 tbsp Galangal paste
• 2 pcs Lemongrass
• 8 pcs Kaffir lime leaves
• 500 g Chicken thigh
• 300 g Oyster mushrooms
• 6 pcs Hot chili pepper
• 1 tbsp Sugar
• 5 tbsp Fish sauce
• to taste Lime
• to taste Cilantro
• to taste Rice

Instructions

1. Pour the chicken broth and coconut milk into a large pot. Place over medium heat. Add the galangal paste, lemongrass stems, and kaffir lime leaves. Bring to a gentle boil — approximately 6–8 minutes.
2. Without stopping the cooking process, add the sliced chicken meat. Simmer for 8–10 minutes until the chicken becomes tender and is completely cooked through.
3. Add the mushrooms and hot pepper, simmer for another 3–5 minutes. Sprinkle with sugar, add 3 tablespoons of fish sauce and 3 tablespoons of fresh lime juice. Taste and adjust with additional fish sauce and lime juice if needed.
4. Remove the lemongrass stems, galangal leaves, and lime leaves with a slotted spoon. Ladle the soup into bowls, garnish with fresh cilantro, and serve with steamed rice.