Thai · chicken

Tom kha gai

Name: Tom kha gai
Yield: 4 servings
Cuisine: Thai
Ingredients: 800ml Chicken Stock; 800g Coconut Milk; 2 tablespoons Galangal Paste; 2 Lemongrass Stalks; 8 Lime Leaves; 500g Chicken Thighs; 300g Oyster Mushrooms; 6 Birds-eye Chillies; 1 tablespoon Caster Sugar; 5 tablespoons Fish Sauce; Juice of 3 Lime; To serve Coriander Leaves; To serve Rice

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Chicken Stock800 ml
Coconut Milk800 g
Galangal Paste2 tbsp
Lemongrass Stalks2
Lime Leaves8
Chicken Thighs500 g
Oyster Mushrooms300 g
Birds-eye Chillies6
Caster Sugar1 tbsp
Fish Sauce5 tbsp
Limejuice3
Coriander Leaves
Rice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
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.
2
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.
3
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.