thaimedium

Tom kha gai

Name: Tom kha gai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 800 ml Chicken Stock; 800 g Coconut Milk; 2 tablespoons Galangal Paste; 2 Lemongrass Stalks; 8 Lime Leaves; 500 g Chicken Thighs; 300 g Oyster Mushrooms; 6 Birds-eye Chillies; 1 tablespoon Caster Sugar; 5 tablespoons Fish Sauce; Juice of 3 Lime; To serve Coriander Leaves; To serve Rice

A classic Thai chicken from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

848

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Thai Chicken in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/tom-kha-gai

Ingredients

800 mlChicken Stock
800 gCoconut Milk
2 tablespoonsGalangal Paste
2Lemongrass Stalks
8Lime Leaves
500 gChicken Thighs
300 gOyster Mushrooms
6Birds-eye Chillies
1 tablespoonCaster Sugar
5 tablespoonsFish Sauce
Juice of 3Lime
To serveCoriander Leaves
To serveRice

Instructions

01
Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
02
Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
03
Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.