Tom Kha Gai Soup

Many people have tasted this wonderful soup at a Thai restaurant. Now you can make it at home! Vata and Pitta pacifying; Kapha increasing.


  • dutch oven or stockpot


  • 1 can organic coconut milk
  • 4 c. chicken stock
  • 6 stalks lemongrass cut into 1" lengths
  • 8 thin slices galangal or ginger
  • zest of 1 lime or 20 lime leaves
  • 3 shallots thinly sliced
  • 6 chicken thighs cut up
  • c. shiitake mushrooms sliced
  • juice of 1 lime
  • 2 Tbsp. fish sauce
  • ½ tsp. sugar such as sucanut, jaggery, or turbinado
  • 1 bunch cilantro chopped


  • In a stockpot combine the coconut milk, chicken stock, lemongrass, galangal, lime zest or lime leaves, and shallots. Bring to a boil, reduce the heat, and simmer for 10 minutes.
  • Add the chicken and mushrooms. Simmer for 10-12 minutes or until the chicken is tender and just cooked.
  • Remove the pan from the heat and stir in the lime juice, fish sauce, and sugar.
  • Serve the soup garnished with cilantro.