Tom Kha Gai (Thai-Style Chicken and Coconut Soup with Lemongrass)
Recipe type: soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
The interplay of sweet, salty, and sour comes together in Tom Kha Gai, a flavorful Thai soup that's perfumed by lemongrass and spiked with hot peppers. This recipe is featured in my new cookbook - Broth and Stock which is published by Ten Speed Press and available through Amazon, Barnes and Noble and your local bookseller.
  • 4 cups chicken foot stock (see Chicken Foot Broth recipe in Broth and Stock) or other chicken bone broth
  • ½ pound shiitake mushrooms, thinly sliced and stems reserved
  • 3 Thai chiles, smashed
  • 1 (6-inch) stalk of lemongrass, smashed
  • 2 (1-inch) knob ginger, sliced and peeled with skin reserved
  • 6 lime leaves or 1 lime
  • 2 shallots, peeled and diced with skins reserved
  • 1½ pounds boneless, skinless chicken thighs (Order pasture-raised chicken here.)
  • 1 (13.5-ounce) can full-fat coconut milk (Find coconut milk in BPA-free cans here or make it yourself).
  • ¼ cup fish sauce (Available here.)
  • 1 tablespoon palm sugar (Find it here.)
  • Cilantro sprigs, for garnish
  • Thai basil, for garnish
  • Lime wedges, for serving
  1. Pour the stock into a large saucepan and bring it to a simmer over medium heat. Toss shiitake stems, chiles, lemongrass, ginger peelings, shallot skins and lime leaves into the simmering broth. Cover the saucepan, and let the aromatics infuse the broth with their flavors about twenty minutes.
  2. Turn off the heat and strain the broth into a pitcher or jar through a fine-mesh sieve, discarding the solids. Wipe the saucepan clean with a kitchen towel to remove any stray debris.
  3. Return the flavored broth to the saucepan and then add mushroom caps, sliced ginger, and shallots. Spoon in the chopped chicken thighs. Stir the coconut milk, fish sauce, and palm sugar into the broth and simmer over medium heat until the vegetables soften and the chicken cooks through, turning an opaque white, about twenty-five minutes.
  4. Ladle into soup bowls, garnish with sprigs of cilantro and Thai basil and serve with lime wedges alongside.
Recipe by Nourished Kitchen at