Authentic Tom Kha Gai Recipe - Pailin's Kitchen
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Official cooking video · Pailin's Kitchen · YOUTUBEThai Coconut and Galangal Chicken Soup (Tom Kha Gai)
A gently simmered Thai chicken soup infused with coconut milk, galangal, lemongrass and makrut lime leaves.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut chicken into 2.5cm pieces. Bruise and cut lemongrass into 5cm sections, tear lime leaves, and break mushrooms into bite-size pieces.
- 02
Bring stock and salt to a boil, add chicken thighs and simmer gently about 15 minutes.
- 03
Add coconut milk, lemongrass, galangal, lime leaves, optional chili, mushrooms, 1 tbsp fish sauce and sugar; simmer another 5 minutes.
- 04
Check that the chicken has reached 74°C in the center; simmer longer if needed.
- 05
Turn off the heat, then stir in 2.5 tbsp lime juice and the remaining 1 tbsp fish sauce.
- 06
Add optional cilantro or green onion, remove the inedible lemongrass, galangal and lime leaves, and serve hot.
Before you cook
Fish sauce contains fish; check coconut ingredients if sensitive. Keep raw chicken separate and cook to 74°C internally. Remove tough lemongrass, galangal and lime leaves before serving. Refrigerate leftovers within 2 hours, use within 4 days and reheat to 74°C.
Allergens: fish (fish sauce), coconut (check individual sensitivity)
Image & source credits
These illustrations stand in for food photos.
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