18/02/2026
Who said soup had to be boring?! Wait until you try this Tom Kha G*i.
Ingredients
3 cups coconut milk, divided
2 cups unsalted chicken stock, divided
1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 piece fresh gingerroot or galangal (1-in.), peeled and thinly sliced
1 piece fresh lemongrass (1-in.), thinly sliced
3 tablespoons coconut sugar
1/2 teaspoon salt
3 makrut leaves or kaffir lime leaves, torn
1 clamshell fresh PRF micro cilantro, divided
2 dried Thai chiles, stemmed and quartered
1 medium onion, thinly sliced
1 medium sweet red pepper, seeded and thinly sliced
1 medium sweet orange pepper, seeded and thinly sliced
5 cherry tomatoes
1/4 pound fresh enoki or oyster mushrooms
2 tablespoons lime juice
1 tablespoon fish sauce
2 cups cooked jasmine rice
2 medium limes, cut into wedges
1 tablespoon hot chili oil
Directions
In a large stock pot, bring 1 cup coconut milk to a simmer over low heat. Add 1 cup stock, chicken, ginger or galangal and lemongrass. Simmer over low heat 5-6 minutes. Add another 1 cup coconut milk. Stir in sugar, salt, makrut or kaffir lime leaves, half of cilantro and Thai chiles; bring to a simmer.
Stir in onion and bell peppers; bring to a simmer over low heat and cook until vegetables are crisp-tender, 5-6 minutes. Remove ginger or galangal, lemongrass; discard. Stir in remaining 1 cup coconut milk, remaining 1 cup stock, tomatoes, mushrooms, remaining cilantro, lime juice and fish sauce; bring to a simmer over low heat. Cook until tomatoes are soft, 5-6 minutes.
Serve in bowls with Jasmine rice and lime wedges; drizzle with hot chili oil to serve.
