Tom Kha Gai
Tom Kha Gai is pure comfort in a bowl. It's creamy, fragrant, and strikes the perfect balance of richness and brightness. This soup is a great example of how you can turn a handful of simple ingredients into something deeply flavorful and satisfying.
This is one of my all-time favorite soups, not only because it's delicious, but because it's surprisingly easy to make. If you’ve ever wanted to bring big Thai flavors into your own kitchen with minimal effort, this is the dish to start with.
Tom Kha Gai
Tom Kha Gai is pure comfort in a bowl. It's creamy, fragrant, and strikes the perfect balance of richness and brightness. This soup is a great example of how you can turn a handful of simple ingredients into something deeply flavorful and satisfying.
This is one of my all-time favorite soups, not only because it's delicious, but because it's surprisingly easy to make. If you’ve ever wanted to bring big Thai flavors into your own kitchen with minimal effort, this is the dish to start with.
Open in Cookpad AppSteps
- 1
In a Dutch oven or a large pot, add the chicken stock, sliced chicken thighs, and salt. Bring to a simmer for about 10 minutes.
- 2
Add the coconut milk, makrut lime leaves, galangal, lemongrass, chilies, fish sauce, and palm sugar. Bring to a boil, and once boiling lower the heat to simmer 5-10 min.
- 3
Add mushrooms and cook for about 5 minutes until cooked through.
- 4
Turn off the heat and add lime juice to taste. Feel free to add a little more fish sauce if needed too.
- 5
Serve with Jasmine rice and garnish with cilantro.
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