Authentic Tom Kha Gai Thai BEST EVER Coconut Chicken Soup


🌼Visit for Written Recipe w / Step by Step Pics! 🛎 GET NOTIFICATION: Subscribe my channel & check the “Bell” button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published !! #AsianAtHome #SeonkyoungLongest #Soup 🌼Download My Game “Om Nom Nom”! 🌼 iOS – Android – 🌼 RECIPE: Facebook Instagram Tik Tok @ SeonkyoungLongest4Real Pinterest 🌼 Get My Merch and let your [nu:ders] on! 🌼 My Cast Iron Wok & Pans (Mommy’s Pot 100% handmade in Korea! 🇰🇷) -3 layered seasoned with flaxseed oil – you can wash this cast iron pan with soap – 100% handmade in Korea LIMITED OFFER During the Holiday Season Use my coupon code to get 20% OFF !! My Coupon Code: HOLIDAY 🌼 In This Video… My Knife Boos Cutting Board My Knife Palm Sugar Kaffir lime leaves Coconut milk 🌼 Cameras Canon EOS 5D Mark IV Canon EOS 80D Canon EOS 70D Panasonic LUMIX GH5s 🌼 Lens Canon EF 85mm f1.2L II USM Canon EF 100mm f / 2.8L IS USM Macro Canon EF 50mm f / 1.8 STM Lens PANASONIC LUMIX Professional 12-60mm 🌼 Tom Kha Gai (Galangal Chicken Soup) Ingredients 2 cups chicken broth 1 large or 2 small lemongrass, pounded 2 oz galangal, pounded 2 medium or 4 small shallots, diced 2 tsp palm sugar 2 tbsp fish sauce 1 can (13.5 oz) coconut milk 1 large tomato 5 oz mushrooms (I like oyster or beech mushrooms but you can use your favorite mushrooms) 2 to 3 lime leaves, removed stems 1 to 3 Thai chilies, pounded 10 oz chicken, sliced ​​into bite size (approximately 1 chicken breast or 2 chicken thighs) 2 green onions, chopped Handful cilantro, chopped 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes).





  1. Had to re-upload this video because of the quality issue. Thank you for understanding and re-watching my queens!! You can get my printable written recipe with step-by-step pictures and nutrition facts from my website ->
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  2. Do you have any tips (other than gloves) for handling the thai chilis? I made this and it was fantastic!!!!! It also left my hands burning for hours! Made it again (yes, it's that good) wearing gloves, and still had (minor) burning. Please help.
    Also thank you for your recipe. We love you!

  3. Can you do a vegetarian or vegan version of this soup please? This is one of my favorite soups I use to eat overseas and I miss it so much, and would love to learn how to make it.I know I can just use vegetable broth and use tofu, but when how do I add the tofu??

  4. I would like to confirm as Thai people. This is the right way to cook this kind of soup.

    **You know, most of foreigner always make a something weird to cook Thai food.


    However, I would like to tell a little suggestion. Thai people alway top the soup with only cilantro or long coriander (not green onions)

  5. Nice recipe. There is one key ingredient to make it authentic and add complexity. It is Namprik Pao or Chili Tamarind paste.
    It comes in a glass jar and is readily available in Thai and Asian markets. Two generous tablespoons and you have transported yourself to Bangkok. It is also the basis of Tom Yum Kung which is the traditional shrimp lemongrass soup but no coconut milk in that one.


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