Tom Kha Gai

Name: Tom Kha Gai
Total time: 40 min
Yield: 4
Ingredients: 1 pound skinless, boneless chicken thighs, trimmed and sliced crosswise 1/4 inch thick; 1/4 cup Asian fish sauce; 3 cups chicken stock or low-sodium broth; 3 tablespoons Thai chili paste (nam prik pao; see Note); 2 tablespoons light brown sugar; 2 fresh or frozen kaffir lime leaves; 1 stalk fresh lemongrass, tender inner white part only, minced (about 2 tablespoons); Two 14-ounce cans unsweetened coconut milk; 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced; 1/4 cup fresh lime juice; 2 Thai chiles, seeded and very thinly sliced on the diagonal, plus more for garnish; Kosher salt; 1/3 cup cilantro leaves, for garnish; Limes wedges, for serving

1 Rating
2 Reviews

Andrew Zimmern's quick version of this classic Thai coconut soup gets flavor from a combination of fish sauce, chili paste, lemongrass and lime leaves. Slideshow: More Soup Recipes

By Andrew Zimmern

May 2016

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Credit: © Con Poulos

Recipe Summary test

total:

40 mins

Yield:

Directions

Step 1
In a medium bowl, toss the chicken with the fish sauce.

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Step 2
In a medium saucepan, combine the stock with the chili paste, sugar, lime leaves and lemongrass and bring to a boil over moderately high heat. Stir in the coconut milk and simmer for 5 minutes.
Step 3
Add the chicken and fish sauce to the saucepan along with the shiitakes and simmer, stirring occasionally, until the chicken is cooked through and the mushrooms are tender, about 5 minutes. Remove from the heat and discard the lime leaves. Stir in the lime juice and chiles and season with salt. Ladle the soup into bowls. Sprinkle the soup with the cilantro and serve with lime wedges and sliced chiles.

Notes

Nam prik pao is a sweet and spicy Thai condiment. It's available at Asian markets and online at kalustyans.com.

Suggested Pairing

Briny, citrus-inflected white.

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Food & Wine Member

10/20/2020

Jo Ann

04/03/2019

I added sliced onions and carrots because my local Thai restaurant does...otherwise, love this recipe, comes very close to what I want.

Linda

08/27/2016

So good and pretty easy and quick. The recipe called for chicken thighs, but I used organic skinless, boneless chicken breasts; I also couldn’t find the specific type of thai chili paste, so I used the one I had in my fridge (Thai Kitchen brand roasted red chili paste); I didn’t have kaffir lime leaves so I substituted a tablespoon of grated lime rind; and lastly I substituted serrano peppers for the Thai chilies.

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Tom Kha Gai

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Tom Kha Gai

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Suggested Pairing

Reviews (2)

All Reviews for Tom Kha Gai