About this recipe
A soothing coconut-milk soup of chicken and mushrooms defined by galangal — kha — whose sharp, piney note is the whole point of the dish. Milder and creamier than tom yum, it balances coconut richness with lime and chili.
Recipe facts
- Yield
- 4 as part of a shared meal
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Difficulty
- Easy
- Spice
- Mild–Medium
Allergens Contains fish (fish sauce) and coconut. Gluten-free. Dairy-free.
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
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Ingredients
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups (475 ml) chicken stock
- 1 lb (450 g) boneless chicken thigh, sliced
- 10 thin slices galangal (essential — not ginger)
- 2 stalks lemongrass, bruised and cut into lengths
- 5 makrut lime leaves, torn
- 6 oz (170 g) mushrooms (straw or button), halved
- 3–4 Thai chilies, lightly crushed (to taste)
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice, off the heat
- Cilantro, to finish
Equipment
- Medium pot
- Knife & board
Method
- Combine the coconut milk and stock in a pot; add the galangal, lemongrass and makrut lime leaves and bring to a gentle simmer.
- Simmer 5 minutes to infuse, then add the chicken and mushrooms.
- Simmer gently until the chicken is cooked through, about 8–10 minutes (do not hard-boil the coconut milk).
- Add the crushed chilies. Turn off the heat.
- Season with fish sauce and, last, the lime juice; taste for a mild, creamy hot-sour balance.
- Finish with cilantro and serve hot.
Uses from this chapter
- Nam Prik Pao (Roasted Chili Paste) (Condiments — C02) — Optional — a small spoon stirred in adds color and a sweeter, smoky depth for those who like it.
From the foundations
The book pairs this recipe with the following, from the sauces, sambals and pastes that open the collection.
The Complete Edition
Tom Kha Gai sits in the Thailand chapter
The book carries this recipe in full alongside the rest of the Thailand chapter, the pastes and dips it is built on, and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now