Tom Kha Gai

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless chicken thighs, sliced thin
• 2 cans (13.5 oz each) coconut milk
• 2 cups chicken broth
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 inch fresh galangal or ginger, sliced into coins
• 4 kaffir lime leaves, torn
• 8 oz mushrooms, sliced
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice
• 1 tsp sugar

Directions

1. Pour coconut milk and chicken broth into a pot over medium heat and add lemongrass, galangal, and kaffir lime leaves, then bring to a gentle simmer for 5 minutes to infuse the broth.
2. Add chicken slices and mushrooms and cook for about 8 minutes until the chicken is fully cooked through.
3. Stir in fish sauce, lime juice, and sugar, then taste and adjust seasoning as needed.
4. Remove lemongrass, galangal coins, and lime leaves before serving.
5. Ladle into bowls and garnish with fresh cilantro and sliced Thai chilies if desired.

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