Tom Kha Gai

25 mins
Serves 1
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Directions

  1. 1Cut the ends off of lemongrass and peel the first layer.
  2. 2Cut the ends off of lemongrass and peel the first layer.
  3. 3Cut the ends off of lemongrass and peel the first layer.
  4. 4Cut the lemongrass into 3-inch pieces on a diagonal and smash it to release the flavor.
  5. 5Cut the lemongrass into 3-inch pieces on a diagonal and smash it to release the flavor.
  6. 6Cut the lemongrass into 3-inch pieces on a diagonal and smash it to release the flavor.
  7. 7Chop the galangal and shallots, being careful with the galangal as it's hard to cut.
  8. 8Chop the galangal and shallots, being careful with the galangal as it's hard to cut.
  9. 9Chop the galangal and shallots, being careful with the galangal as it's hard to cut.
  10. 10In a pot, add chicken stock and the aromatics (lemongrass, galangal, shallots).
  11. 11In a pot, add chicken stock and the aromatics (lemongrass, galangal, shallots).
  12. 12In a pot, add chicken stock and the aromatics (lemongrass, galangal, shallots).
  13. 13Bring the mixture to a simmer, then add the chicken thigh.
  14. 14Bring the mixture to a simmer, then add the chicken thigh.
  15. 15Bring the mixture to a simmer, then add the chicken thigh.
  16. 16Let it simmer for 15 minutes.
  17. 17Let it simmer for 15 minutes.
  18. 18Let it simmer for 15 minutes.
  19. 19Add coconut milk, Thai chilies, and mushrooms (oyster and shimeji mushrooms).
  20. 20Add coconut milk, Thai chilies, and mushrooms (oyster and shimeji mushrooms).
  21. 21Add coconut milk, Thai chilies, and mushrooms (oyster and shimeji mushrooms).
  22. 22Let it simmer for another 5 minutes.
  23. 23Let it simmer for another 5 minutes.
  24. 24Let it simmer for another 5 minutes.
  25. 25Add tomatoes and torn kaffir lime leaves.
  26. 26Add tomatoes and torn kaffir lime leaves.
  27. 27Add tomatoes and torn kaffir lime leaves.
  28. 28Simmer for another 5 minutes.
  29. 29Simmer for another 5 minutes.
  30. 30Simmer for another 5 minutes.
  31. 31Season with salt, palm sugar, fish sauce, and lime juice.
  32. 32Season with salt, palm sugar, fish sauce, and lime juice.
  33. 33Season with salt, palm sugar, fish sauce, and lime juice.
  34. 34Add cilantro at the end.
  35. 35Add cilantro at the end.
  36. 36Add cilantro at the end.
  37. 37Serve and enjoy with a bowl of rice.
  38. 38Serve and enjoy with a bowl of rice.
  39. 39Serve and enjoy with a bowl of rice.

Ingredients

  • 2 stalks lemongrass
  • 2 stalks lemongrass
  • 2 stalks lemongrass
  • 3 inch piece galangal
  • 3 inch piece galangal
  • 3 inch piece galangal
  • 3 shallots
  • 3 shallots
  • 3 shallots
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 1.5 lbs chicken thighs
  • 1.5 lbs chicken thighs
  • 1.5 lbs chicken thighs
  • 4 cups coconut milk
  • 4 cups coconut milk
  • 4 cups coconut milk
  • 3 Thai chilies
  • 3 Thai chilies
  • 3 Thai chilies
  • 1 cup oyster mushrooms
  • 1 cup oyster mushrooms
  • 1 cup oyster mushrooms
  • 1 cup shimeji mushrooms
  • 1 cup shimeji mushrooms
  • 1 cup shimeji mushrooms
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 6 kaffir lime leaves
  • 6 kaffir lime leaves
  • 6 kaffir lime leaves
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tbsp palm sugar
  • 1 tbsp palm sugar
  • 1 tbsp palm sugar
  • 4 tbsp fish sauce
  • 4 tbsp fish sauce
  • 4 tbsp fish sauce
  • 4 tbsp lime juice
  • 4 tbsp lime juice
  • 4 tbsp lime juice
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • garnish chili oil
  • garnish chili oil
  • garnish chili oil

Equipment

potknifespoon

Tips

  • Be careful when cutting the galangal as it's hard to cut.
  • You can add more or less lime juice depending on preference.