Back to 4 servings 2 cups chicken stock, unsalted, preferably homemade 1.5 cups coconut milk, full fat, not light; shake before using 1 lb boneless skinless chicken thighs, cut into thin bite-size strips 1 stalk lemongrass, bottom half only, bashed and cut into 2-inch pieces 6 thin slices fresh galangal, about a 2-inch piece; ginger works in a pinch with a different flavor 5 kaffir lime leaves, torn into large pieces to release flavor 1 Thai chilies, 1 to 3, bruised or sliced, to taste 5.5 oz oyster mushrooms, torn into bite-size pieces; any mushroom works 2 tablespoons fish sauce, start with less and add more to taste 1 teaspoon palm sugar, finely chopped; brown sugar works too 0.5 teaspoon salt, to taste 2.5 tablespoons fresh lime juice, added off the heat green onions and/or cilantro, chopped, for garnish jasmine rice, optional, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Prep everything first: thinly slice the chicken, bruise the lemongrass with the side of a knife or a heavy object, slice the galangal, and tear the lime leaves.2 Step 2: Bring the chicken stock to a boil with the galangal, lemongrass and lime leaves, then reduce and simmer gently for 10 minutes to infuse.3 Step 3: Add the chicken, mushrooms and chilies and simmer until the chicken is cooked through and no longer pink inside, about 10 minutes. The internal temperature should reach 165°F (74°C).4 Step 4: Lower the heat to very low and pour in the coconut milk slowly while stirring. Keep it at a gentle simmer; do not let it boil hard or it may curdle.5 Step 5: Season with the fish sauce, palm sugar and salt, starting with less and tasting as you go.6 Step 6: Remove the pot from the heat completely, then stir in the fresh lime juice. Taste once more and adjust.7 Step 7: Fish out the lemongrass, lime leaves and galangal, or warn guests they are not meant to be eaten. Ladle into bowls, top with green onions and/or cilantro, and serve with jasmine rice if desired.getsaucepan.com/r/05e5d299-37eb-5dbf-a3bc-4ab726d12208
Cook this in Saucepan Tom Kha Gai (Thai Coconut Chicken Soup) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
