Homemade Tom Kha Gai (Thai Coconut Chicken Soup) Recipe
Prep Time:
5 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 6 boneless skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons fish sauce
  • 2 stalks lemongrass (just the white and pale green portions)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 Thai chiles, diced
  • 2 cups sliced king oyster mushrooms
  • 2 cups sliced shiitake mushrooms
  • 2 cups coconut milk
  • 2 cups chicken stock
  • 2 teaspoons white sugar
  • 5 slices galangal
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 makrut lime leaves
  • Juice of 1 lime
  • ½ cup sliced scallions
  • ¼ cup cilantro leaves
Directions
  1. Toss the chicken thighs in fish sauce and let marinate for 5 minutes.
  2. Use a mallet or heavy skillet to bruise the lemongrass, allowing it to release its fragrance.
  3. Add the oil to a large pot over medium heat.
  4. Add the onions, garlic, and chiles. Saute for 1 minute, stirring constantly.
  5. Add the chicken and mushrooms. Saute until chicken is cooked halfway through, approximately 1 minute.
  6. Add the coconut milk and stock.
  7. Add the bruised lemongrass, sugar, galangal, salt, and pepper.
  8. Add the lime leaves and stir.
  9. Bring soup to a boil, reduce the heat to low, cover, and let simmer for 20 minutes.
  10. Remove the galangal, lime leaves, and lemongrass from the soup.
  11. Stir in the lime juice.
  12. Divide the soup between 4 bowls.
  13. Garnish with the scallions and cilantro. Serve while hot.