Tom Kha Kai
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 boneless chicken breasts (diced and pounded out)
  • 2 large cans or packages of straw mushrooms (or white mushrooms)
  • 6 cups of coconut milk
  • 8 cups of water
  • 4 long stalks of lemongrass (cut into 3-inch pieces)
  • 15 kaffir lime leaves (or 7 tsp of lime zest)
  • 25 bird’s-eye chilis (pound out for flavor)
  • 2 cups of diced galangal root (or substitute with fresh turmeric)
  • 1 large can or 1 cup of sliced bamboo shoots
  • 12 tbsp of fish sauce
  • 12 tbsp of lime juice
  • 4 tbsp of chopped cilantro
  1. Sear diced chicken breasts in a skillet with Himalayan sea salt.
  2. Wash and pound out chilis.
  3. Wash and chop lemongrass and galangal root.
  4. Wash, de-stem, and chop the cilantro, kaffir lime leaves, and mushrooms.Cooking Instructions
  5. Add coconut milk, water, lemongrass, galangal root, chilis, and kaffir lime leaves in a large pot and bring to a boil.
  6. Add chicken.
  7. Add mushrooms and bamboo shoots.
  8. Add lime and fish sauce (the amount can vary each time).
  9. Simmer for 15-20 minutes, allowing flavors to blend.
  10. Use cilantro as a topping.
Don’t let any of these exotic items scare you away. There are plenty of perfect substitutes available.
Recipe by Model Behaviors at