Thai · chicken

Tom kha gai

Name: Tom kha gai
Yield: 4 servings
Cuisine: Thai
Ingredients: 800ml Chicken Stock; 800g Coconut Milk; 2 tablespoons Galangal Paste; 2 Lemongrass Stalks; 8 Lime Leaves; 500g Chicken Thighs; 300g Oyster Mushrooms; 6 Birds-eye Chillies; 1 tablespoon Caster Sugar; 5 tablespoons Fish Sauce; Juice of 3 Lime; To serve Coriander Leaves; To serve Rice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken Stock800 ml
Coconut Milk800 g
Galangal Paste2 tbsp
Lemongrass Stalks2
Lime Leaves8
Chicken Thighs500 g
Oyster Mushrooms300 g
Birds-eye Chillies6
Caster Sugar1 tbsp
Fish Sauce5 tbsp
Limejuice3
Coriander Leaves
Rice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
2
Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
3
Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.