Tom Kha Gai


  • 1 lb (about 450g) boneless, skinless chicken thighs or breasts, thinly sliced
  • 3 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1 stalk lemongrass, cut into 2-inch pieces and smashed
  • 3-4 kaffir lime leaves, torn into pieces (substitute with lime zest if unavailable)
  • 1 inch galangal or ginger, sliced
  • 2-3 red bird’s eye chilies, sliced (adjust according to your spice preference)
  • 200g mushrooms, sliced
  • 1 medium-sized tomato, cut into wedges
  • 1 medium-sized onion, thinly sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • Juice of 1-2 limes
  • Fresh cilantro leaves for garnish

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