Chicken Coconut Soup (Tom Kah Gai) From 'Everyday Thai Cooking'

Serves: 4 Save

Ingredients (13)

  • 2 cups (500 ml) chicken stock
  • Six 1/4-inch (6 mm) thick slices galangal or fresh ginger
  • 2 stalks lemongrass, cut into 2 inch (5 cm) long pieces and bruised
  • 4 makrut lime leaves, torn in half (optional)
  • 1 tablespoon palm or brown sugar
  • 1 1/2 teaspoons Roasted Red Chile Paste or store-bought nam prik pao (optional)
  • 1 cup (250 ml) coconut milk
  • 1/2 pound (250 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 cup (70 g) sliced white button mushrooms
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 2–3 fresh hot red or green chiles, preferably Thai, smashed
  • Fresh coriander leaves (cilantro) for garnish

Directions

Learn how to make this recipe at Serious Eats

Mai Tai

Served over ice, each Mai Tai sip is a journey to a sun-soaked beach. Garnished with a pineapple wedge and a cherry, it's not just a drink; it's a ticket to paradise. Let the Mai Tai be your passport to bliss – where every sip is a vacation in a glass.

Ingredients (6)

  • 1.2 oz. Captain Morgan White Rum
  • 0.5 oz. Dark Rum
  • 0.75 oz. Lime Juice
  • 0.5 oz. Triple Sec
  • 0.75 oz. Orgeat Syrup
  • Pineapple Wedge and Cherry to garnish

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