Classic Tom Kha Gai
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Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken thighs, sliced into 1-inch pieces
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 3 oz fresh galangal, sliced into ¼-inch coins (about 12 slices)
- 2 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 4 fresh kaffir lime leaves, torn in half
- 3 thai bird's eye chilies, lightly bruised
- 8 oz oyster mushrooms, torn into bite-sized pieces
- 3 tbsp fish sauce, plus more to taste
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp palm sugar or light brown sugar
For serving
- ¼ cup fresh cilantro leaves (optional)
- 1 fresh red chili, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the coconut milk and chicken broth in a medium saucepan over medium heat. Add the galangal, lemongrass, kaffir lime leaves, and bird's eye chilies. Bring to a gentle simmer, stirring occasionally, until the broth is fragrant and the aromatics have infused, about 8–10 minutes.
- 2
Add the chicken pieces and mushrooms to the simmering broth. Cook, stirring occasionally, until the chicken is opaque throughout with no pink at the center, about 8–10 minutes.
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