Tom kha gai

A traditional Thai dish in the Chicken classification, featuring 13 distinct ingredients. Follow the measured proportions below for authentic results.

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Recipe Reference #53207

Ingredients

0/13 prepped

Chicken Stock
800ml
Coconut Milk
800g
Galangal Paste
2 tablespoons
Lemongrass Stalks
2
Lime Leaves
8
Chicken Thighs
500g
Oyster Mushrooms
300g
Birds-eye Chillies
6
Caster Sugar
1 tablespoon
Fish Sauce
5 tablespoons
Lime
Juice of 3
Coriander Leaves
To serve
Rice
To serve

Preparation Instructions

Read all instructions before beginning prep work.

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 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.

step 3 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.