boneless, skinless chicken thighscut into approximately 1-inch pieces~1 lbest.
salt~½ tspest.
galangal (ka)sliced into thin rounds~2 tbspest.
lemongrassuse bottom half, bruised, cut into large chunks~2 stalksest.
kaffir lime leavestorn into large chunks~4-5 leavesest.
red chilisliced diagonally1
coconut milk~1½ cupsest.
oyster or straw mushrooms~8 ozest.
fish sauce~2 tbspest.
palm sugar
small amount; white or brown sugar can be substituted
~1½ tspest.
lime juice~3 tbspest.
cilantroor green onions as garnish~¼ cupsest.
Steps
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1
Heat the chicken stock until it reaches a gentle simmer. Use homemade unsalted stock if possible, or choose a store-bought brand with neutral flavor to avoid overpowering the soup.
2
Add the cut chicken thighs and salt, then simmer gently for about 15 minutes until the chicken is fork-tender. This slow cooking allows the chicken to absorb flavor and release its juices into the broth, enriching the soup.
3
While the chicken simmers, prepare the herbs: slice the galangal into thin rounds, trim the lemongrass (use only the bottom half), bruise it with a knife handle or pestle to release aroma, then cut into large chunks; tear the kaffir lime leaves into large pieces; slice the chili diagonally.
4
Once the chicken is tender, pour in the coconut milk. Adjust the ratio of coconut milk to stock based on your preference for a lighter or creamier soup.
5
Add all the prepared herbs (galangal, lemongrass, kaffir lime leaves, and chili). Note that these herbs are meant for infusion only and should not be eaten.
6
Add the mushrooms, then season with half of the fish sauce and a small amount of palm sugar to balance salt and acidity.
7
Simmer the soup for another 4 to 5 minutes to allow the herbs to fully infuse their flavors.
8
Turn off the heat and add the lime juice at the end. The lime juice should be subtle and not overpower the other flavors.
9
Taste the soup and adjust the fish sauce and lime juice to achieve the perfect balance of flavors.
10
Garnish with cilantro (or green onions) and serve. Optionally drizzle with neutral chili oil for color, though traditional tom kha gai should remain white.
PrimedTableBETA
