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Tom Kha Gai (or Tom Yum Gai)



  • 4 cups chicken stock (canned or home made)
  • 1 lemongrass stalk, crushed and cut into 1-inch sections
  • 3 kaffir lime leaves
  • 3 slices galangal root
  • 1 teaspoon roasted chili paste
  • 2 tablespoons fish sauce
  • 1 ½ tablespoons fresh lemon juice
  • 1 green onion sliced on the diagonal
  • 1 cup fresh mushrooms or 1 can straw mushrooms, drained
  • 1 tablespoon fresh cilantro leaves
  • 2 cups cooked chicken meat, diced
  • 1/2 pound of shrimp, peeled and deveined
  • 1 can coconut milk 
  • To make Tom Yum Gai: Omit the coconut milk in the above recipe


Step 1: Pour the chicken stock into a large saucepan.  Add the lemon grass, kaffir lime leaves, and galangal.  Bring to a boil, cover, and boil for 5 minutes.  
Step 2: Stir in 1 teaspoon of chili paste.  Add coconut milk, fish sauce, lemon juice, green onion, mushrooms, cilantro, cooked chicken meat and raw shrimp. Bring to boil and simmer for 5 minutes. 

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