Tom Kha Kai

• 2½ cups (600 ml) coconut milk
• 3¼ cups (775 ml) chicken stock
• 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
• 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
• 3–4 mini Thai bird chilies, finely chopped
• 400 g chicken, cubed
• 1 medium onion, quartered
• 1 tomato, quartered and peeled
• 1 cup (150 g) mushrooms, sliced
• 1½ teaspoon sugar
• ¼ teaspoon pepper
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 4 tablespoons cilantro

Ingredients for 5 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring stock and coconut milk to a boil.

   Stovetop
2. 2

   Add lemongrass, galangal, chilies, sugar, and pepper.

3. 3

   Add onion, tomato, chicken bits, and mushrooms.

4. 4

   Keep at a rolling boil for 4 minutes.

   Stovetop
5. 5

   Remove the pot from the heat.

6. 6

   Stir in lime juice and soy sauce.

7. 7

   Garnish with cilantro and chilies.