Name: Thai Orchid Restaurants TOM KA CHICKEN Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups chicken stock (low sodium); 1 cups coconut milk (full fat); 1.5 inch fresh galangal; 2 stalks lemongrass stalks; 4 leaves kaffir lime leaves; 3 to taste thai bird's eye chilies; 1 large shallot; 2 cloves garlic cloves; 1 lb boneless skinless chicken thighs, thinly sliced; 8 oz mushrooms (straw mushrooms or cremini), halved or sliced; 8 pieces cherry tomatoes, halved; 2 tbs fish sauce; 3 tbs fresh lime juice; 1 tsp palm sugar or light brown sugar; 0.25 cups fresh cilantro leaves; 2 tbsp scallions (green parts only), thinly sliced; 1 to taste optional: additional sliced red chili for garnish; 0.5 tsp salt

Method

Broth Base

Prepare aromatics

Peel and slice the galangal into 1/8–1/4 inch rounds. Lightly crush the lemongrass stalks with the flat side of a knife and trim the ends; bruise the stalks and cut into 2–3 pieces each. Peel and halve the shallot. Smash the garlic cloves.

Simmer broth

In a medium pot over medium heat, combine 4 cups chicken stock and the sliced galangal, bruised lemongrass, kaffir lime leaves (tear once to release aroma), halved shallot, and smashed garlic. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12 minutes to infuse flavors.

Add coconut milk and chilies

After 12 minutes, add 1 cup full-fat coconut milk and the whole or roughly chopped Thai bird's eye chilies (adjust quantity to spice preference). Warm through gently—do not boil vigorously once coconut milk is added—to prevent splitting. Simmer 4 more minutes to marry flavors.

Proteins & Vegetables

Prepare chicken and mushrooms

While the broth simmers, thinly slice 1 lb boneless chicken thighs across the grain and season lightly with 1/4 tsp salt. Clean and halve or slice 8 oz mushrooms. Halve 8 cherry tomatoes.

Cook chicken and mushrooms in broth

Raise the heat to a gentle simmer. Remove and discard the larger pieces of galangal and lemongrass if desired (you can leave small pieces). Add the sliced chicken and mushrooms to the pot. Poach gently until the chicken is just cooked through, about 4–6 minutes depending on slice thickness. The chicken should turn opaque and reach 165°F (74°C) if checking temperature.

Add tomatoes

Stir in the halved cherry tomatoes and simmer 1 additional minute to slightly soften them while keeping freshness.

Seasoning & Finish

Balance flavors

Remove the pot from heat. Stir in 2 tbsp fish sauce, 3 tbsp fresh lime juice, and 1 tsp palm sugar. Taste and adjust: add more fish sauce for saltiness, more lime for acidity, or up to 1/2 tsp additional salt if needed. The soup should be spicy, sour, salty, and slightly sweet.

Finish and serve

Ladle soup into bowls, garnish with fresh cilantro leaves (about 1/4 cup), 2 tbsp sliced scallion greens, and optional sliced red chili. Serve immediately with steamed jasmine rice on the side if desired.

Tom Ka Chicken Recipe