This is a classic Thai dish that can be found at just about any Thai restaurant, typically under the name Soup Galangal (which translates to ginger) or Tom Kha Gai. This recipe brings a Thai classic right to your kitchen. While the ingredients may seem a little out there, coconut milk, ginger and fish sauce can all be found at your local grocery store, I promise.

Don’t be fooled — this recipe is fool-proof.

Adapted from Allrecipes Asia. Click here for the original recipe.


Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: About 20 minutes

Servings: 4


3 cups (750 ml) of coconut milk
1 cup (250 ml) of chicken stock
1 chicken breast (optional)
1 cup of mushrooms (any variety will do)
1 1/2 inch piece of ginger
1 stalk of lemongrass (optional)
2 tablespoons of fish sauce
2 tablespoons of lime juice
2 tablespoons of chopped coriander


1. Prep the ingredients: slice the chicken breast into thin slices; peel and mince the ginger; cut the lemongrass into one-inch pieces; and roughly chop the mushrooms.

Tip: Both the chicken breast and the lemongrass are optional. The chicken breast adds a little meat to the soup, but if you’re looking for something lighter feel free to omit it. The lemongrass adds a really distinct flavor, but it can be a little hard to track down — even if you can’t find it, the dish will still be good without it!

Photo by Shawn Eliav

2. In a pot, heat the coconut milk and stock, and bring to a simmer.

Tip: Be careful not to let the pot boil over!

Photo by Shawn Eliav

3. Add the chicken, mushrooms, ginger and lemongrass. Simmer for about 5 minutes until the chicken is cooked.

Photo by Shawn Eliav

4. Add the fish sauce, lime juice and coriander, and simmer for two more minutes. Adjust the seasoning by adding more fish sauce, lime juice or salt as necessary.

Photo by Shawn Eliav

5. Serve and enjoy! Garnish with more coriander if you’re feeling fancy.

Photo by Shawn Eliav