Tom Kha Gai (Thai Coconut Chicken Soup)

Name: Tom Kha Gai (Thai Coconut Chicken Soup)
Ingredients: 3-4 chicken drumsticks or thighs; 2 cups coconut milk (about 500 grams); 1 block chicken blood (optional); Oyster mushrooms or other mushrooms, as desired; Chicken giblets (optional); Galangal; Lemongrass; leaves Kaffir lime; Red chili peppers; Bird’s eye chilies; Cilantro; Culantro

Siriganda J Poon @cook_9505548

จังหวัดขอนแก่น, ไทย

An easy and budget-friendly dish! You don’t need to make a curry paste—just add everything in and season to taste. Perfect for condo living!

Siriganda J Poon @cook_9505548

จังหวัดขอนแก่น, ไทย

An easy and budget-friendly dish! You don’t need to make a curry paste—just add everything in and season to taste. Perfect for condo living!

Saved

Ingredients

3-4chicken drumsticks or thighs
2 cupscoconut milk (about 500 grams)
1 blockchicken blood (optional)
Oyster mushrooms or other mushrooms, as desired
Chicken giblets (optional)
Tom yum herbs (galangal, lemongrass, kaffir lime leaves)
Galangal
Lemongrass
leavesKaffir lime
Red chili peppers
Bird’s eye chilies
Cilantro
Culantro

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Steps

1

Simmer the coconut milk until the oil separates, then add garlic, lemongrass, and galangal. Once it comes to a boil, add the chicken (I use cut-up thighs with bone for extra flavor).
2

When the chicken is almost cooked, add the giblets, kaffir lime leaves, onion, tomato, chicken blood, and mushrooms.
3

Season with fish sauce, sugar, a pinch of MSG (optional), and crushed chilies. Let it boil, then finish with lime juice, cilantro, and culantro. Serve and enjoy! For extra heat, lightly crush some bird’s eye chilies and add them in.