Tom Kha Gai

Total Time Prep/Total Time: 40 min.
Yield 6 servings
Test Kitchen Approved
From simmering the coconut milk to preparing the Thai aromatics, this tom kha gai recipe will keep you on your toes. But the bright and creamy broth is worth the effort!

Ingredients

  • 3 cups coconut milk, divided
  • 2 cups unsalted chicken stock, divided
  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
  • 1 piece fresh lemongrass (1-in.), thinly sliced
  • 3 tablespoons coconut sugar
  • 1/2 teaspoon salt
  • 3 makrut leaves or kaffir lime leaves, torn
  • 1 bunch fresh cilantro, stems and leaves separated, divided
  • 2 dried Thai chiles, stemmed and quartered
  • 1 medium onion, thinly sliced
  • 1 medium sweet red pepper, seeded and thinly sliced
  • 1 medium sweet orange pepper, seeded and thinly sliced
  • 5 cherry tomatoes
  • 1/4 pound fresh enoki or oyster mushrooms
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 2 cups cooked jasmine rice
  • 2 medium limes, cut into wedges
  • 1 tablespoon hot chili oil

Directions

  1. In a large stock pot, bring 1 cup coconut milk to a simmer over low heat. Add 1 cup stock, chicken, ginger or galangal and lemongrass. Simmer over low heat 5-6 minutes. Add another 1 cup coconut milk. Stir in sugar, salt, makrut or kaffir lime leaves, cilantro stems and Thai chiles; bring to a simmer.
  2. Stir in onion and bell peppers; bring to a simmer over low heat and cook until vegetables are crisp-tender, 5-6 minutes. Remove ginger or galangal, lemongrass and cilantro stems; discard. Stir in remaining 1 cup coconut milk, remaining 1 cup stock, tomatoes, mushrooms, cilantro leaves, lime juice and fish sauce; bring to a simmer over low heat. Cook until tomatoes are soft, 5-6 minutes.
  3. Serve in bowls with Jasmine rice and lime wedges; drizzle with hot chili oil to serve.

Nutrition Facts

1 serving: 502 calories, 29g fat (21g saturated fat), 76mg cholesterol, 565mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 28g protein.

This irresistible coconut chicken soup recipe is infused with classic Thai ingredients like lemongrass, galangal, chilies and makrut (or kaffir) lime leaves. It's creamy yet tangy, comforting but light...and simply bursting with flavor. Ladle over jasmine rice and serve with lime wedges and a little hot chili oil if you like. —Malina Syvoravong, Los Angeles, California
Recipe Creator

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