03/08/2026
Tom Kha G*i (Thai Coconut Chicken Soup)
ต้มข่าไก่
Ingredients
- Chicken thighs
- Any mushrooms you like (I’m using oyster mushrooms)
- Water
- Coconut milk
- Galangal
- Lemongrass
- Shallots
- Kaffir lime leaves
- 4 tablespoons fish sauce
- A little palm sugar or regular sugar
- 2–3 tablespoons lime juice
- Fresh coriander for garnish
Let’s make it!
🥄First, bring some water to a boil. Add the sliced galangal, chopped shallots, and chopped lemongrass. 🥄Tear in a few kaffir lime leaves to release their aroma, then let everything simmer for a few minutes.
🥄Next, pour in the coconut milk. The amount depends on how creamy you like your soup. Add more coconut milk for a rich and creamy broth, or use less for a lighter soup.
🥄Cut the chicken thighs into bite-sized pieces and add them to the pot. Chicken thighs are perfect for this recipe because they stay tender and juicy while cooking.
🥄Once the chicken is almost cooked, tear the oyster mushrooms into pieces and add them to the soup.
🥄Now it’s time to season. Add just a small amount of palm sugar, followed by four tablespoons of fish sauce.
🥄Turn off the heat before adding the lime juice. Start with two tablespoons, taste the soup, and add more depending on how sour you like it.
🥄Transfer the Tom Kha G*i to a serving bowl, sprinkle some fresh coriander on top, and enjoy!
