Tom Kha Gai
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Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 3 oz fresh galangal, cut into ¼-inch coins (about 12 slices)
- 2 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
- 8 fresh or frozen kaffir lime leaves, torn in half
- 3 thai bird's eye chilies, lightly bruised
- 8 oz cremini mushrooms, quartered
- 3 tbsp fish sauce, plus more to taste
- 1 tsp granulated sugar
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 green onions, thinly sliced (green tops only)
For serving
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1–2 additional thai bird's eye chilies, thinly sliced (optional)
Instructions
- 1
Combine the coconut milk and chicken broth in a large saucepan over medium heat. Add the galangal, lemongrass, kaffir lime leaves, and bruised chilies. Bring to a gentle simmer and cook for 10 minutes, until the broth is fragrant and the aromatics have infused the liquid.
- 2
Add the chicken pieces and mushrooms to the simmering broth. Cook over medium heat, stirring occasionally, for 10–12 minutes, until the chicken is opaque throughout with no pink at the center and registers 165°F (74°C) on an instant-read thermometer.
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