Tom kha gai

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

ThaiChicken

Prep

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Cook

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Total

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Serves

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Method

Chicken

Ingredients

Units

Chicken Stock — 800 ml

Coconut Milk — 800 g

Galangal Paste — 2 tbsp

Lemongrass Stalks — 2

Lime Leaves — 8

Chicken Thighs — 500 g

Oyster Mushrooms — 300 g

Birds-eye Chillies — 6

Caster Sugar — 1 tbsp

Fish Sauce — 5 tbsp

Lime — Juice of 3

Coriander Leaves — To serve

Rice — To serve

Method

step 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.

step 2

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.

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.