Tom kha gai
Galangal paste, chicken thighs and oyster mushrooms come together in this Thai chicken — 75 minutes, 9 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 9 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 9 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pour the chicken stock and coconut milk into a large saucepan set over a medium heat.
- Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins.
- Keeping at a gentle simmer, add the chicken.
- Cook for 8-10 mins until tender and cooked through.
- Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
- Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon.
- Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side.
- Will keep chilled for up to three days.
- Leave to cool first.
You'll use: Saucepan · Pan · Steamer
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Lime
- lemon
- Fish Sauce
- soy sauce + a pinch of salt
What to serve with Tom kha gai
- Massaman Beef curry Beef
- Pad Thai Seafood
- Drunken noodles (pad kee mao) Beef
- Tom yum soup with prawns Seafood
Tips & common questions
How long does Tom kha gai take to make?
About 75 minutes from start to finish — an estimate based on the 9 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Tom kha gai via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.