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Tom Kha Gai

Michelle Tam
  • 30 minutes
  • Serves 4

INGREDIENTS

1

cut into 2-inch strips 1 1/2 pounds boneless and skinless chicken thighs, boneless and skinless

1

shiitake mushrooms, cut into quarters

1/4 cup

Cilantro, leaves

2

Lemongrass stalks, medium

2

Limes, Juice from medium

6

Makrut lime, leaves

2

Shallots, large

2

Thai chili peppers or 1 fresno pepper

2

Tomatoes, medium wedges

2 cups

Chicken broth

2 13.5 ounce cans

Coconut milk, full-fat

1 1/2 tbsp

Red boat fish sauce

1

cut into 4-inch slices 1 (2-inch) piece fresh galangal, fresh

2 tsp

Coconut oil or cooking fat of choice

1

Diamond crystal brand kosher salt