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Tom Kha Kai (Thai Chicken Soup)

Credit: Celti


  • 3–4 stalks fresh lemongrass
  • 10–12 fresh kaffir lime leaves
  • 3-inch piece fresh galangal root
  • 1 c. fresh cilantro leaves
  • 6 fresh bird's-eye (Thai) chilies
  • 1–2 limes
  • 1/2 c. fish sauce
  • 2 qt. coconut cream
  • 2 qt. chicken stock
  • 2 lbs. boneless & skinless chicken
  • 1 lb. straw or beech mushrooms


  • Cut chicken and mushrooms into bite-sized pieces.
  • Cut lemongrass into 1-inch pieces and crush very lightly.
  • Remove stems and veins from lime leaves, bruise lightly, and tear into small pieces.
  • Slice galangal very thinly.
  • Lightly crush chillies.
  • Juice limes.
  • Remove stems from cilantro.


  1. Add the stock, cream, lime leaves, lemongrass, and galangal into a heavy pot and bring to a very low simmer for ten to twenty minutes to let the herbs infuse the liquid. The herbs may optionally be put in an herb bag for easy removal.
  2. Add the chicken and mushrooms and simmer on low, stirring gently, until chicken is cooked.
  3. Add the chillies and remove from heat, stirring gently for a few minutes.
  4. Add lime juice and fish sauce to taste.
  5. Stir in cilantro leaves and serve.
recipes/tom_kha_kai.txt · Last modified: 2019/10/26 22:11 by Celti