This comforting Thai chicken soup features a broth that's laced with galangal, cilantro, lime leaves and lemongrass. Once the fragrant liquid absorbs the flavors, chicken and mushrooms are then simmered in the broth to soak up the deliciously complex flavors.

Prep time: 10 min

Cook time: 35 min

Total time: 45 min

Tom Ka Gai (Thai Chicken Soup)
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 3 Cups Low-Sodium Chicken Stock

  • 1 Whole Galangal , cut into 1/2-inch piece, peeled

  • 5 Makrut Lime Leaves

  • 2 Fresh Lemongrass, cut into large pieces and smashed

  • 2 Sprigs Fresh Cilantro, plus 1/4 cup cilantro leaves, finely chopped

  • 3/4 Pound Boneless, Skinless Chicken Thighs, sliced

  • 1/4 Cup Kibbled Mushroom Blend

  • 1 Cup Coconut Milk

  • 1 1/2 Tablespoons Lime Juice, freshly squeezed

  • 3 Tablespoons Fish Sauce

  • 1 Teaspoon Granulated Brown Sugar

  • 2 Small Thai Chiles, thinly sliced


  1. Add stock, galangal, lime leaves, lemongrass and cilantro sprigs to large saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, covered, for 5 minutes.

  2. Remove from heat and let rest for 15 minutes. Strain stock using fine-mesh sieve, discarding solids. Clean pan and return stock to pan.

  3. Add chicken and mushrooms to broth and simmer over medium heat until chicken is cooked through and mushrooms are reconstituted, about 10 minutes. Stir in coconut milk, lime juice, fish sauce and brown sugar and warm through. Do not let boil.

  4. Ladle into bowls and garnish with chopped cilantro and Thai chiles. Serve hot.