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Tom Kha Gai (Thai Coconut Chicken Soup)
Creamy Thai coconut chicken soup infused with galangal, lemongrass and makrut lime leaves. The herbs are for flavour only, so remove them or warn guests. Keeps a week in the fridge; add the lime juice and garnish when serving. Recipe by Pailin Chongchitnant, Hot Thai Kitchen (hot-thai-kitchen.com/tom-ka-gai/). Nutrition is an estimate and excludes rice.
0 of 12 steps done — tap a step to check it off as you cook
1
Cut 450 gChicken Thighs (boneless, skinless) into bite-sized pieces.
2
Smash 1Lemongrass (stalk, bottom half only) and cut into 5 cm pieces.
3
Thinly slice 12Galangal (thin slices). Tear 5Makrut Lime Leaves into large pieces, removing the centre stems. Bruise or roughly cut 3Fresh Chili (Thai chilies; use 3–4).
4
Bring 480 mlChicken Stock (unsalted, ideally homemade) to a boil.
5
Add 1 tspSalt (kosher; halve for table salt) and the chicken. Simmer gently for 15–20 minutes until fork tender.
6
Add 360 mlCoconut Milk, the lemongrass, galangal, lime leaves and chilies.
7
Add 1 tbspFish Sauce (about half) and 1 tspPalm Sugar (finely chopped, or granulated sugar). Simmer for 5 minutes to infuse.
8
Add 155 gOyster Mushrooms, bring back to a simmer and cook for 1–2 minutes until done.
9
Taste and add up to 1 tbspFish Sauce as needed.
10
Turn off the heat and stir in 2 tbspLime Juice. Taste and add up to 1/2 tbspLime Juice more as needed.
11
Top with 1Green Onions (chopped) and/or 1 tbspCilantro (chopped).
12
Serve with 300 gRice (jasmine, uncooked weight, cooked separately; optional), or spoon rice into the soup.