Tom Kha Gai

Nutrition values are AI-estimated based on ingredients.

• 1.5 lbs (700g) boneless, skinless chicken thighs
• 4 cups (1 liter) unsalted homemade chicken stock
• 2 cups (500ml) thick coconut milk
• 2 galangal rhizomes
• 1 lemongrass stalk
• 4 kaffir lime leaves
• 2 red bird's eye chilies
• 1 lime
• 200g oyster mushrooms
• 2 tablespoons fish sauce
• 1 teaspoon salt
• 1 teaspoon palm sugar
• Fresh cilantro

1. 1Bring unsalted homemade chicken stock to a gentle simmer in a Dutch oven.
2. 2Add diced boneless, skinless chicken thighs (1-inch pieces) and a pinch of salt to the simmering stock.
3. 3Gently simmer (braise) the chicken for about 15 minutes until fork-tender and flavorful, allowing its juices to enrich the broth.
4. 4Slice galangal into thin rounds.
5. 5Cut lemongrass into 3-4 inch sections and crush to release aromatics; separate green top half.
6. 6Twist and tear kaffir lime leaves into large pieces.
7. 7Slice bird's eye chilies diagonally.
8. 8Juice lime.
9. 9Tear oyster mushrooms into various-sized pieces.
10. 10Add galangal, lemongrass, kaffir lime leaves, chilies, mushrooms, coconut milk, fish sauce, and palm sugar to the simmering soup.
11. 11Simmer briefly until mushrooms are cooked and flavors meld.
12. 12Stir in lime juice and garnish with fresh cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →