Authentic Tom Kha Gai (Thai coconut chicken soup)

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 cups chicken stock (unsalted, preferably homemade)

1 ½ cups coconut milk

1 tsp kosher salt (or half the amount of table salt)

1 lb chicken thigh, boneless skinless (bite-sized pieces, see note 1)

1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces)

12 thin slices galangal (see note 2)

5 makrut lime leaves (roughly torn into big chunks, center stems removed)

3-4 Thai chilies (bruised or cut into large pieces)

2 Tbsp fish sauce

1 tsp finely chopped palm sugar, or granulated sugar

5 ½ oz oyster mushrooms

2 ½ Tbsp lime juice

chopped green onion and/or cilantro, for garnish

Jasmine rice, for serving

Directions

Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.

Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.

Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.

Taste and add more fish sauce as needed. Turn off the heat and add 2 Tbsp of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.

Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)

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Nutrition

• Calories: 332 kcal
• Total Fat: 23 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 108 mg
• Sodium: 1426 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 25 g