Tom Kha Gai

• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 stalk lemongrass, bruised and tied in a knot
• 3 slices galangal or ginger
• 2 kaffir lime leaves, torn
• 8 oz boneless chicken thighs, cut into bite-sized pieces
• 1/2 cup straw mushrooms, canned or fresh
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tsp sugar
• 2 Thai chilies, sliced (adjust to taste)
• Fresh cilantro leaves for garnish

Steps

1. 1 Combine chicken broth, coconut milk, lemongrass, galangal, and kaffir lime leaves in a pot.
2. 2 Bring to a gentle simmer over medium heat.
3. 3 Add chicken and cook until just done, about 5 minutes.
4. 4 Stir in straw mushrooms, fish sauce, lime juice, and sugar. Simmer for another 5 minutes.
5. 5 Add Thai chilies and cook for 1 more minute.
6. 6 Remove lemongrass, galangal, and lime leaves before serving.
7. 7 Garnish with cilantro leaves and serve hot.

Nutrition

Tips

• For a vegan version, substitute chicken with firm tofu and use vegetable broth.
• If galangal is unavailable, use ginger as a substitute.
• Adjust the heat by adding more or fewer chilies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.

Serving Suggestions

• Serve with steamed jasmine rice for a complete meal.
• Pair with a side of fresh spring rolls for a refreshing contrast.

FAQ