Kim Yoo-ah's Tom Kha Gai

• chicken tenderloin 300g
• chicken stock 500ml
• coconut cream 200ml
• oyster mushrooms 1 handful
• galangal 1 piece
• kaffir lime leaves 5 leaves
• cilantro roots 2 pieces
• fish sauce 2 tablespoons
• lime juice 2 tablespoons
• cilantro (or culantro) a little
• green chili 1 pepper
• garlic 5 cloves
• shallot 3 pieces
• dried chili 3 pieces
• vegetable oil as needed

Recipe 🍳

Cooking tips 💡

• Do not stir the chicken immediately after adding it to the broth, as this can cause a unpleasant odor; let it cook undisturbed until the surface turns white for a cleaner taste.
• Lime juice loses its fragrance and develops bitterness when exposed to high heat, so always add it to the bowl before serving and use the soup’s residual heat to infuse the aroma—this is a key traditional technique.
• Coconut cream will separate if boiled at high heat for too long, so always add it at the very end and gently warm it just enough to blend without boiling.

Recommended for 🙋

• ⭐Those who want to recreate the deep, authentic flavors of Thai coconut and lime at home.
• ⭐Home cooks seeking to impress with homemade chili oil instead of store-bought sauces for a refined, exotic dish.
• ⭐Fans of rich, creamy broths with a unique balance of bold spiciness and sharp freshness.