Tom kha gai
A Thai dinner made with chicken. Ready in about 48 minutes. Difficulty: medium.
- 23 minPrep (about)
- 25 minCook (about)
- 48 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 4 oz chicken thighs
Fresh & other
- ¾ cup + 1 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 7 oz coconut milk
- 1 ½ tsp galangal paste
- 1 lemongrass stalk
- 2 lime leaves
- 2 ⅔ oz oyster mushrooms
- 2 birds-eye chillies Shopping tip: Very hot. Asian markets have them; 1 serrano can stand in for 2.
- ¾ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- Juice of 3 lime
- To serve cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- To serve rice Shopping tip: Jasmine rice.
Sauces & oils
- 1 ½ tbsp fish sauce
How to make it
Steps in our own plain words.
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Pour the chicken stock and coconut milk in a large pot set over a medium heat.
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Tip in lime leaves, lemongrass and the galangal.
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Bring to gentle simmer, around 6-8 mins.
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Keeping at a gentle simmer.
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Add the chicken.
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Cook for 8-10 mins until soft and cooked through.
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Stir in the mushrooms and chillies.
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Simmer for a further 3-5 mins till everything is cooked through.
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Sprinkle in the sugar and 2 ¼ tsp every of the fish sauce and lime juice.
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Taste.
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Add the remaining if required.
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Remove the lime leaves, lemongrass and galangal before serving using a slotted spoon.
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Ladle into bowls.
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Dish up using coriander leaves sprinkled over plus steamed rice on the side.
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Will keep chilled.
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Keep going for up to three days.
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Leave to cool first.
On the side: Cucumber salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Thinly slice the cucumbers.
- Toss with the rice vinegar and a pinch of salt. Let it sit a few minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.