Follow these steps for perfect results
chicken stock
galangal
1/4-inch thick
lemongrass
cut into 2-inch pieces, bruised
kaffir lime leaves
torn in half
palm sugar
nam prik pao
coconut milk
boneless, skinless chicken thighs
cut into 1-inch pieces
white button mushrooms
sliced
freshly squeezed lime juice
fish sauce
fresh hot red or green chilies
smashed
fresh coriander leaves
for garnish
Combine chicken stock, galangal, lemongrass, kaffir lime leaves (if using), palm sugar, and roasted red chili paste (if using) in a medium saucepan.
Bring the mixture to a boil over medium heat.
Add the coconut milk.
Reduce the heat and bring to a simmer.
Add the chicken and mushrooms.
Continue simmering until the chicken is cooked through and opaque, about 5-7 minutes.
Stir in the lime juice and fish sauce.
Float the chilies on the soup.
Dish out into individual serving bowls.
Sprinkle with fresh coriander leaves.
Serve immediately.
Expert advice for the best results
Adjust the amount of chili to your preferred level of spice.
For a richer flavor, use homemade chicken stock.
Garnish with extra lime wedges and coriander for a vibrant presentation.
Everything you need to know before you start
10 minutes
The soup base can be made ahead of time and refrigerated for up to 2 days.
Serve in bowls, garnished with fresh coriander and a lime wedge.
Serve hot with a side of jasmine rice.
Offer extra lime wedges and chili flakes for customization.
The sweetness complements the spice and sourness of the soup.
A refreshing contrast to the rich flavors.
Discover the story behind this recipe
Tom Kah Gai is a popular Thai soup often served as an appetizer or a light meal. It is known for its balanced flavors and aromatic ingredients.
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