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Thai Coconut Chicken Soup (Tom Kha Gai) With Mushrooms

Thai Coconut Chicken Soup (Tom Kha Gai) With Mushrooms


  • 20 ounces chicken stock
  • 2-inch piece of galangal, peeled, half cut into slices, half cut into matchsticks
  • 2 stalks lemongrass, ends trimmed, tough outer leaves removed, cut into 1-inch pieces
  • 4 kaffir lime leaves, crumpled by hand
  • 1 (13.5 ounce) can coconut milk
  • 1 pound boneless, skinless chicken breasts, sliced thinly against the grain
  • 1/2 pound mushrooms (straw mushrooms if possible, but otherwise cremini or button), ends removed, sliced
  • 1 tablespoon fish sauce, plus more for serving
  • 1 tablespoon juice from 1 lime, plus more for serving
  • 4 hot red chilis (such as thai bird) ends trimmed, smashed with a knife
  • handful fresh cilantro leaves and tender stems
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