Tom Ka Gai Recipe

Prep

Peel and thinly slice the galangal (or ginger). Trim lemongrass stalks, remove outer layers, and bruise the inner stalks by smashing with the back of a knife. Tear kaffir lime leaves into pieces. Thinly slice shallots and smash garlic cloves.

Slice scallions into white and green parts; reserve greens for garnish. Clean and tear or slice North Spore mushrooms into bite-sized pieces. Thinly slice chiles if using.

In a medium soup pot, bring the chicken bone broth (6 cups) to a gentle simmer over medium heat. If using concentrated stock, add up to 1/2 cup water to reach desired volume and seasoning.

Add the sliced galangal, bruised lemongrass stalks, torn kaffir lime leaves, sliced shallots, and smashed garlic to the simmering broth. Reduce heat to low and simmer gently for 10 minutes to infuse aromatics—do not boil vigorously.

After aromatics have infused, add the thinly sliced chicken thighs to the pot. Stir gently and simmer until the chicken is just cooked through, about 5–7 minutes depending on thickness.

Add the North Spore mushrooms and the white parts of the scallions. Continue to simmer for 3–4 minutes until mushrooms are tender but still have texture.

Reduce heat to low. Stir in the coconut milk (1.5 cups), being careful not to let the soup boil after adding coconut milk to avoid separation. Warm through for 2–3 minutes on very low heat.

Add fish sauce (2 tbsp), palm sugar (1 tbsp), tamarind concentrate (1 tsp), and kosher salt (1/2 tsp). Taste and adjust: balance should be salty (fish sauce), sour (lime/tamarind), and a touch sweet (palm sugar).

Remove and discard large pieces of lemongrass stalks and galangal slices if desired (they can be left in for presentation but are fibrous). Turn off heat.

Stir in fresh lime juice (3 tbsp), sliced scallion greens, chopped cilantro, and sliced chiles if using. Add freshly ground black pepper (1/4 tsp). Taste and adjust seasoning: more lime for brightness, more fish sauce for salt, or a pinch more palm sugar if too tart.

Ladle the Tom Ka Gai into bowls, garnish with additional cilantro leaves and a lime wedge. Serve immediately while hot.