Tom Kha Gai

A creamy, opaque white broth where the richness of coconut milk is balanced by the sharp acidity of lime. The chicken remains tender, infused with the peppery notes of galangal.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 375
• Protein: 27 g
• Carbs: 15 g
• Fat: 22 g

Ingredients

• 400 ml Coconut milk
• 400 g Chicken cutlet ( thinly sliced )
• 150 g shiitake mushroom ( halved )
• 30 g galangal ( sliced )
• 2 piece lemongrass ( bruised and chopped )
• 4 piece kaffir lime leaves ( torn )
• 2 piece Thai chili optional ( whole )
• 3 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tbsp palm sugar
• 0.5 piece Fresh cilantro ( chopped )
• 250 ml Mineral water
• 250 ml Chicken broth

Instructions

1. Preparation of aromatics

   Slice the galangal into thin rounds. Crush the lemongrass with the flat of a knife to release the essential oils, then cut into 5 cm pieces. Remove the central vein from the kaffir lime leaves.

2. Infusing the broth

   In a saucepan, bring the chicken broth to a simmer. Add the galangal, lemongrass, kaffir lime leaves, and lightly crushed Thai chilies. Let infuse for 5 minutes over medium heat until the kitchen is fragrant.

3. Cooking the garnish

   Pour in the coconut milk. At the first boil, add the chicken cut into thin strips and the shiitake mushrooms cut in half. Maintain a gentle simmer: the chicken is ready when the meat is white to the core and tender to the bite.

4. Final seasoning

   Off the heat, stir in the fish sauce, palm sugar, and lime juice. The broth should be balanced between salty, sour, and creamy. Sprinkle with fresh cilantro before serving.

Chef's tips

• Never boil coconut milk vigorously, as it might split and lose its creaminess.
• Galangal and lemongrass are for infusion only and are not meant to be eaten.
• Always add lime juice off the heat to preserve its fresh aromatic profile.

Storage

Store for 2 days in the fridge. Reheat over very low heat without bringing to a boil.