Cooking Lucid
Tom Kha Gai
Creamy coconut chicken soup with galangal, lemongrass, and mushrooms. The milder, soothing cousin of tom yum — silky and aromatic.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Broth base
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass (bruised)
- 4 slices galangal
- 4 kaffir lime leaves
- 1 lb chicken thighs (sliced thin)
Step 2 — Mushrooms and season
- 1 cup oyster mushrooms
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1–2 Thai chilies (optional)
Step 3 — Serve
- Fresh cilantro
- Lime wedges
- Jasmine rice (optional)
Instructions
- 1
Simmer aromatics
Combine broth, coconut milk, lemongrass, galangal, and lime leaves. Bring to a gentle simmer 5 minutes.
- 2
Cook chicken
Add chicken and mushrooms. Simmer 8–10 minutes until chicken is cooked through.
- 3
Season
Stir in fish sauce, lime juice, and sugar. Taste and adjust balance. Garnish with cilantro and serve.
Nutrition per serving: 340 cal · 28g protein · 10g carbs · 22g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
