Recipe courtesy of Mandarin Oriental

Tom Kha Khai

  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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1 cup chicken stock

2/3 ounce galangal

2 kaffir lime leaves

1 stalk lemongrass

3 1/2 ounces chicken, sliced

1 cup coconut milk

2/3 ounce straw mushrooms

3 to 5 slices bird's eye chile

1 1/2 tablespoons fish sauce

1 tablespoon lime juice

1/2 tablespoon sugar

1/2 teaspoon sweet chili sauce

1/2 teaspoon truffle oil

Coriander leaves, for garnish


  1. Bring the chicken stock to a boil, and then add the galangal, lime leaves and lemongrass and boil for 30 seconds. Add the chicken and simmer until cooked, 1 to 2 minutes. Stir in the coconut milk, mushrooms and chiles. Return to a boil, then add the fish sauce, lime juice, sugar and sweet chili. Stir to combine. Drop in the truffle oil and garnish with coriander leaves. Serve hot.