Tom Kha Gai

Name: Tom Kha Gai
Ingredients: as needed Chicken stock (unsalted homemade or neutral store-bought); about 1 inch pieces Boneless skinless chicken thighs; to taste Salt; sliced into thin rounds Galangal; cut in half, peeled, smashed/pesto-opened, cut into big chunks Lemongrass (bottom half); twisted and torn into big chunks Kaffir lime leaves; one, cut on a diagonal Chili pepper; as needed (ratio customizable) Coconut milk; as needed Mushrooms (straw or oyster); half for initial seasoning, remainder for adjustment Fish sauce; a small amount Palm sugar (or white/brown sugar); to taste Lime juice; for garnish Cilantro or green onions

13 ingredients · from Pailin's Kitchen

Ingredients

as needed Chicken stock (unsalted homemade or neutral store-bought)
about 1 inch pieces Boneless skinless chicken thighs
to taste Salt
sliced into thin rounds Galangal
cut in half, peeled, smashed/pesto-opened, cut into big chunks Lemongrass (bottom half)
twisted and torn into big chunks Kaffir lime leaves
one, cut on a diagonal Chili pepper
as needed (ratio customizable) Coconut milk
as needed Mushrooms (straw or oyster)
half for initial seasoning, remainder for adjustment Fish sauce
a small amount Palm sugar (or white/brown sugar)
to taste Lime juice
for garnish Cilantro or green onions

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Method

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Watch the original: “Tom Kha Gai” by Pailin's Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.