If You Can Only Make ONE Dish, Make Tom Kha Gai
Official creator-channel video for this recipe. We did not copy or download the media.
Official cooking video · Pailin's Kitchen · YOUTUBEThai Coconut Chicken Soup Tom Kha Gai
A gentle Thai coconut chicken soup infused with lemongrass, galangal and makrut lime leaves, with tender chicken and oyster mushrooms.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut chicken thigh into bite-size pieces and keep chilled. Bruise the lemongrass and cut into 5 cm pieces, tear the lime leaves and thinly slice galangal.
- 02
Add chicken stock, chicken and salt to a pot; bring to a simmer and gently cook about 15 minutes.
- 03
Add coconut milk, lemongrass, galangal, lime leaves, chilies and oyster mushrooms.
- 04
Add 1 1/2 tbsp fish sauce and palm sugar and simmer 5 minutes. Check chicken reaches at least 74°C in the center; cook longer if needed.
- 05
Turn off heat, stir in 2 tbsp lime juice and adjust with the remaining fish sauce and lime juice to taste.
- 06
Remove tough aromatics such as lemongrass, galangal and lime leaves, top with optional cilantro or green onions, and serve with rice or alone.
Before you cook
Fish sauce contains fish. Keep raw chicken separate and cook to at least 74°C in the center. Check packaged stock for additional allergens. Lemongrass, galangal and lime leaves are infusion aromatics, not for eating. Refrigerate in shallow containers within 2 hours, eat in 3–4 days, and bring leftovers to a boil while reheating to at least 74°C.
Allergens: fish (fish sauce), possible soy/wheat in prepared chicken stock; check label
Image & source credits
These illustrations stand in for food photos.
- Hot Thai Kitchen — Authentic Tom Kha Gai by Pailin Chongchitnant
- Quench Magazine — Pailin's authorized Tom Kha Gai cookbook excerpt (Jun 9, 2026)
- Pailin's Kitchen recipe video (creator's official YouTube)
- USDA FSIS: Steps to Keep Food Safe
- USDA FSIS: Leftovers and Food Safety
- FDA: Food Allergies What You Need to Know
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