Tom Ka Kai Recipe

Name: Bonding Thais Tom Ka Kai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 5 cups chicken stock (low-sodium); 1 cups coconut milk (full-fat); 3 oz galangal (fresh, sliced 1/8-inch); 2 stalks lemongrass (trimmed, smashed, cut into 2-inch pieces); 6 leaves kaffir lime leaves (torn); 2 pcs Thai bird's eye chiles (smashed) or serrano; 12 oz boneless skinless chicken thighs (thinly sliced); 1 cups straw mushrooms (halved) or button mushrooms; 1 pcs tomatoes (cut into wedges; optional); 3 tbsp fish sauce; 3 tbsp lime juice (fresh); 1 tsp palm sugar or light brown sugar; 2 tbsp fresh cilantro (chopped); 2 tbsp green onions (thinly sliced); 0.5 tsp salt; 0.25 tsp ground white pepper (optional)

Inspired by Bonding Thai

Time35m

Serves4

Make Tom Ka Kai Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Aromatics

5 cups chicken stock (low-sodium)

1 cups coconut milk (full-fat)

3 oz galangal (fresh, sliced 1/8-inch)

2 stalks lemongrass (trimmed, smashed, cut into 2-inch pieces)

6 leaves kaffir lime leaves (torn)

2 pcs Thai bird's eye chiles (smashed) or serrano

Protein & Vegetables

12 oz boneless skinless chicken thighs (thinly sliced)

1 cups straw mushrooms (halved) or button mushrooms

1 pcs tomatoes (cut into wedges; optional)

Seasoning & Finish

3 tbsp Fish sauce

3 tbsp lime juice (fresh)

1 tsp palm sugar or light brown sugar

2 tbsp fresh cilantro (chopped)

2 tbsp green onions (thinly sliced)

1/2 tsp Celtic sea salt

1/4 tsp ground white pepper (optional)

Method

Broth & Aromatics

Prepare aromatics

Peel and slice the galangal into 1/8-inch rounds. Trim the lemongrass, remove any tough outer layers, smash the stalks with the back of a knife and cut into 2-inch pieces. Tear the kaffir lime leaves to release oils. Lightly smash the chiles.

In a medium pot, bring the chicken stock to a gentle simmer over medium heat.

Add the sliced galangal, smashed lemongrass, torn kaffir lime leaves, and smashed chiles to the simmering stock. Reduce heat to low and let the broth gently simmer for 10 minutes to infuse flavors. Do not boil vigorously to keep the aromatics bright.

After 10 minutes, stir in the coconut milk, increase heat just enough to keep the soup at a gentle simmer (do not boil hard or the coconut milk can split). Simmer for another 5 minutes to marry flavors.

Protein & Vegetables

While the broth simmers, thinly slice the chicken thighs against the grain into bite-sized strips. If using frozen, thaw and pat dry. Clean and halve mushrooms; cut tomato into wedges if using.

Add the sliced chicken to the simmering coconut broth in a single layer. Cook gently for 4–6 minutes until the chicken is cooked through (internal temperature ~165°F / 74°C). Avoid vigorous boiling to keep the chicken tender.

Add the mushrooms and tomatoes (if using) to the pot and simmer for 2–3 minutes more until mushrooms are tender but still hold shape.

Seasoning & Finish

Remove the pot from heat. Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust: add more fish sauce for saltiness, more lime for acidity, or a pinch more sugar if too sharp.

Season with salt and white pepper as needed. Let the soup rest off the heat for 2 minutes so the flavors meld.

Ladle the Tom Ka Kai into bowls. Garnish with chopped cilantro and sliced green onions. Serve hot with steamed jasmine rice or on its own.