How to make Tom Kha Kai (ต้มข่าไก่ ) Spicy Thai Coconut soup with flavor of galangal

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are a budget-friendly alternative.

Heat water in a pot over medium heat until simmering.

Add sliced galangal, lemongrass, and kaffir lime leaves to the pot.

Simmer for 10 minutes to infuse the flavors.

Add chicken pieces (breast, drumstick, thigh) and cook until they are no longer pink, about 5-7 minutes.

Stir in coconut cream and bring to a gentle simmer.

Add oyster mushrooms and cook until tender, about 3-4 minutes.

Season with chili oil, sugar, and salt to taste.

Add sliced bird's-eye chili for heat.

Remove from heat and stir in chopped coriander leaves for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens