Tom kha kai
Ingredients
- 2 tbsp neutral oil
- 3 tbsp red curry paste
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken stock
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 8 oz baby button mushrooms, halved
- 1 red bell pepper, cut into 1-inch pieces
- 3 stalks lemongrass, white part only, bruised and cut into 2-inch pieces
- 4 kaffir lime leaves, torn
- 1 Thai bird's eye chile, split lengthwise
- 2 tbsp fresh lime juice
- Thai basil leaves for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.
- Add cubed chicken and cook for 3-4 minutes, stirring frequently, until the outside is sealed but chicken is not fully cooked through.
- Pour in coconut milk and chicken stock, stirring well to incorporate the curry paste. Bring to a gentle simmer over medium heat.
- Add fish sauce, palm sugar, mushrooms, bell pepper, lemongrass, kaffir lime leaves, and whole chile. Maintain a gentle simmer for 12-15 minutes until chicken is cooked through (165°F internal temperature) and vegetables are tender-crisp.
- Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with additional fish sauce or lime juice as needed.
- Remove the lemongrass pieces and whole chile before serving. Ladle into bowls and garnish with torn Thai basil leaves. Serve immediately with jasmine rice.
Inspired by DeeDee Niyomkul’s winning tom kha kai. This is a plausible recreation, not the chef’s original recipe.