Thai · medium

Tom Kha Gai

Name: Tom Kha Gai
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lbs Chicken Breast (sliced thin); 14 oz Full-Fat Coconut Milk; 2 cups Chicken Broth; 2 inches Galangal (sliced); 2 stalks Lemongrass Stalks (smashed); 4 leaves Kaffir Lime Leaves; 8 oz White Mushrooms (sliced); 2 tbsp Fish Sauce; 3 tbsp Lime Juice

A silky Thai coconut soup with chicken, galangal, lemongrass, and kaffir lime leaves. Comforting, tangy, and mildly spicy.

30 min
Total: 4
Serves: $20.00
Est. cost: 350
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free

Parent noteSkip the chili oil for kids. The coconut broth is mild and creamy on its own.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Chicken Breast (sliced thin)1 lbs
Full-Fat Coconut Milk14 oz
Chicken Broth2 cups
Galangal (sliced)2 inches
Lemongrass Stalks (smashed)2 stalks
Kaffir Lime Leaves4 leaves
White Mushrooms (sliced)8 oz
Fish Sauce2 tbsp
Lime Juice3 tbsp

Method

01
Bring coconut milk and chicken broth to a gentle simmer with sliced galangal, lemongrass, and kaffir lime leaves.
02
Add sliced chicken breast and mushrooms. Simmer for 12-15 minutes until chicken is cooked.
03
Remove from heat. Stir in lime juice, fish sauce, and chili oil.
04
Ladle into bowls and garnish with cilantro and a squeeze of lime.

350
Calories: 28g
Protein: 10g
Carbs: 24g
Fat