
Tom Kha Gai
Coconut milk and galangal give the broth its body and the lime its edge, with chicken thighs that stay tender from a five-minute simmer.
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Ingredients
For the whole dish · serves 4
- Chicken thighs, boneless3½ lb
- Coconut milk, full fat54 fl oz
- Chicken stock68 fl oz
- Galangal (or ginger)4 oz
- Lemongrass4 oz
- Kaffir lime leaves32
- Oyster mushrooms1¾ lb
- Fish sauce5½ fl oz
- Lime juice8 fl oz
- Cilantro3 oz
- Coconut oil2 oz
- Thai chiles1 or 2, sliced thin, to taste
- Sea saltto taste
Served with
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+3g net · 101 kcal · 10 min · together 10g net, 496 kcal
Method
6 steps · 35 minutes
- Smash the galangal with the side of a knife and bruise the lemongrass by bending it a few times. Leave the lime leaves whole.
- Pour the stock into a wide pot, add the galangal, lemongrass and lime leaves, and bring to a simmer for 5 minutes to extract the aromatics.
- Tip in the coconut milk and the sliced chicken. Simmer gently for 6 minutes, until the chicken is just cooked through.
- Add the mushrooms and fish sauce. Simmer 2 more minutes.
- Off the heat, stir in the lime juice and taste for salt. Fish sauce is salty, so adjust at the end.
- Ladle into bowls, scatter the cilantro and sliced chiles over the top, and serve hot.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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