Tom Kha Kai

Name: Tom Kha Kai
Total time: 30 min
Yield: 5 servings
Ingredients: 2½ cups (600 ml) coconut milk; 3¼ cups (775 ml) chicken stock; 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise; 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin; 3–4 mini Thai bird chilies, finely chopped; 400 g chicken, cubed; 1 medium onion, quartered; 1 tomato, quartered and peeled; 1 cup (150 g) mushrooms, sliced; 1½ teaspoon sugar; ¼ teaspoon pepper; 3 tablespoons lime juice; 2 tablespoons soy sauce; 4 tablespoons cilantro

Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means "galangal" in Thai.

30 min · serves 5

Ingredients

2½ cups (600 ml) coconut milk
3¼ cups (775 ml) chicken stock
4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
3–4 mini Thai bird chilies, finely chopped
400 g chicken, cubed
1 medium onion, quartered
1 tomato, quartered and peeled
1 cup (150 g) mushrooms, sliced
1½ teaspoon sugar
¼ teaspoon pepper
3 tablespoons lime juice
2 tablespoons soy sauce
4 tablespoons cilantro

Steps

Bring stock and coconut milk to a boil.
Add lemongrass, galangal, chilies, sugar, and pepper.
Add onion, tomato, chicken bits, and mushrooms.
Keep at a rolling boil for 4 minutes.
Remove the pot from the heat.
Stir in lime juice and soy sauce.
Garnish with cilantro and chilies.

More recipes with coconut milk, broth or stock, lemongrass, chile peppers, chicken, onion, tomatoes, mushrooms, lime, soy sauce or cilantro

Adapted from “Tom Kha Kai” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.