Tom Kha Gai - Thai Coconut Soup
Recipe type: Soup
Cuisine: Thai
Serves: 6
  • 2 stalks fresh lemongrass, outer layers removed, cut into 3-inch pieces
  • 1-inch piece ginger, peeled and halved
  • Zest of 1 lime, cut in strips with a vegetable peeler
  • ¼ cup lime juice
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1½ lbs skinless, boneless chicken thighs, cut into 1” pieces
  • 8 oz shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
  • 1 (13.5 oz) can coconut milk
  • 1½ tbsp fish sauce
  • 1 tsp sugar
  • Chili oil, cilantro, and lime wedges, for serving
  1. Using the back of a knife, lightly smash lemongrass and ginger. Bring lemongrass, ginger, lime zest and juice, broth and water to a boil in a large soup pot. Reduce heat and simmer until broth is flavored, 8–10 minutes.
  2. Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Remove lemongrass, ginger and lime zest strips and discard.
  3. Stir in coconut milk, fish sauce, and sugar.
  4. Serve immediately with chili oil, cilantro, and lime wedges.
Recipe by Flying on Jess Fuel at