Tom Kha Gai

Tom Kha Gai is a surprisingly simple soup to make with all of the most delicious Thai flavors – a base of creamy coconut milk flavored with lime, savory fish sauce, and studded with bites of tender chicken.

I had to go back and check twice to be sure that I didn’t already have a version of Tom Kha Gai on the blog somewhere. It’s one of my favorites – I can’t believe I overlooked it until now! It’s also incredibly easy to make once you gather the ingredients. With a base of creamy coconut milk, this soup is incredibly comforting. You can add spice if you’d like or skip it altogether.

• 1 2-inch piece Galangal, sliced
• 2 large Shallots
• 2 Lemongrass Stalks (just use the lower 6 inches of the stalk)
• 4 Makrut Lime Leaves
• 8 ounces Oyster or Shiitake Mushrooms, thinly sliced
• 10 ounces Boneless and Skinless Chicken Thighs or Breasts, cubed
• 4 cups Chicken or Vegetable Stock / Broth
• 1 13.5 ounce can Regular Coconut Milk (not light)
• 2 Tablespoons Fish Sauce
• 2 teaspoons Brown Sugar
• 2 teaspoons Lime Juice
• Chili Oil or Sriracha, for serving (optional)
• Cilantro, for garnish (optional)
• Cooked Jasmine Rice, for serving (optional)