Name: EFK Tom Kha Gai — Thai Coconut Chicken & Mushroom Soup
Prep time: 20 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 lb boneless, skinless chicken thighs, thinly sliced; 6 cups low-sodium chicken stock; 1 can (13.5 oz) unsweetened coconut milk; 1 stalk lemongrass, bruised and cut into pieces; 1 (2-inch) piece fresh ginger, sliced; 4 garlic cloves, smashed; 8 oz mushrooms, sliced; 2 tbsp fish sauce; 2 tbsp fresh lime juice; 1 tsp grated lime zest; 1 tsp brown sugar; 1/4 tsp crushed red pepper, optional; 2 green onions, sliced; 1/4 cup cilantro, chopped

Directions

Bring the stock to a gentle simmer in the Dutch oven. Add lemongrass, ginger, and garlic; simmer 10 minutes to infuse. Remove the large aromatics if desired.
Add coconut milk and mushrooms and return to a gentle simmer. Add chicken in small pieces and cook until the thickest piece reaches 165°F, about 8–10 minutes.
Stir in fish sauce, lime juice, lime zest, sugar, and optional chile. Taste for balance; the soup should be savory, tart, and lightly sweet. Finish with green onions and cilantro.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; black Staub Dutch oven; BlueStar range; ladle; instant-read thermometer.

Food safety & storage

Cook chicken to 165°F. Keep soup at a gentle simmer rather than a hard boil. Refrigerate promptly and use within 3–4 days. Reheat gently until steaming hot.

EFK Tom Kha Gai — Thai Coconut Chicken & Mushroom Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.