Tom Kha Gai (Chicken Soup With Galangal)
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Prep time 15mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 8 cups unsalted chicken stock
  • 2 pounds chicken wings, wingettes and drumettes separated
  • 1 teaspoon kosher salt
  • 1 cup full-fat coconut milk
  • 3 stalks lemongrass, peeled and pounded with the back of a knife, cut into 2” pieces
  • 10 slices galangal
  • 6 kaffir lime leaves, roughly torn
  • 5 Thai chilies, sliced into ½” pieces (add more or less depending on your spice level)
  • 2 tablespoons fish sauce, divided
  • 1 teaspoon palm sugar, melted
  • 3 ounces oyster mushrooms, torn into pieces
  • 2 1/2 tablespoons lime juice
  • Handful cilantro, chopped
  • 4 cups cooked jasmine rice


  • Step 1

    Bring chicken broth to a boil in a large pot and add chicken wings. Add salt and reduce to a simmer for 20 minutes. Skim off any fat that accumulates on top of the broth.

  • Step 2

    Add coconut milk, lemongrass, galangal, kaffir lime leaves, Thai chilies, 1 tablespoon fish sauce, and palm sugar and stir to combine. Return to a boil, then reduce to a simmer for 3-5 minutes.

  • Step 3

    Add mushrooms and cook for 1-2 minutes until cooked through.

  • Step 4

    Taste and season with more fish sauce as needed. Turn off heat and add lime juice.

  • Step 5

    Serve broth over rice, then top with cilantro. Squeeze more lime juice on top, if desired.