Thai · serves 2

Tom Kha Gai

Coconut, galangal, lime. Gentler than tom yum and ready in twenty-five minutes.

25 min Easy Non-vegetarian

Ingredients

  • 400g chicken, sliced thin
  • 1 can coconut milk
  • 2 cups stock
  • 2 stalks lemongrass, bruised
  • 6 slices galangal or ginger
  • 6 kaffir lime leaves
  • 1 cup mushrooms
  • 3 tbsp lime juice
  • 2 tbsp fish or soy sauce
  • 1 tsp sugar
  • Coriander, chillies

Method

  1. Simmer the stock with lemongrass, galangal and lime leaves for 10 minutes. Bruise them first to release the oils.
  2. Coconut milk in, then the chicken. Keep it at a bare simmer — a hard boil splits coconut milk.
  3. Mushrooms, 4 minutes.
  4. Take it OFF the heat, then lime juice, fish sauce and sugar. Lime added while boiling turns bitter.
  5. Taste. Sour, salty, faintly sweet, then creamy.
  6. Coriander and crushed chillies. Rice on the side.

Questions people ask about Tom Kha Gai

How long does Tom Kha Gai take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Tom Kha Gai?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Tom Kha Gai ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Tom Kha Gai vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Tom Kha Gai?

Rice on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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