Tom Kha Gai Soup

For three years and a half I worked at an engineering firm located in Kansas City, MO. During the time working there I built great relationships and met one of my very good friends, Pat. 
I have to say that Pat is one of the most happy, caring, and kind persons I know. For Pat, eating was more than getting her belly full, but also an opportunity to  share with people that she loved.  Pat grew up Thailand and she likes to cook and share her food with everybody. Tom Kha Gai soup was one of the treats that she suprised me with at the office, and made my day. 
What I love about Tom Kha Gai soup is that brings in different flavors in one spoon. It is spicy, sour, and has a creamy texture that comes from the curry. This soup can be served with rice, and usually the restaurants serves it as starter of the meal.
Before I share this recipe, I have to say that I feel really lucky for meeting Pat and having her as a friend. Thanks for teaching me how to make this delicious soup and for building the best memories that I have during the time that worked there! 


  • 1 Packet of Tom Kha Gai paste (I use the AROY-D brand)

  • 1 (~14oz) Can of coconut milk

  • 1 lb Boneless, skinless chicken thighs

  • 1 Cup mushrooms

  • 2 Tomatoes, wedged

  • Juice from 1 lime

  • 1 Tbsp fish sauce

  • 1/2 Tbsp sugar

  • 1 Cup Water

  • Salt & pepper to taste


  • Season the Chicken thighs with salt and pepper. Place in bag and Sous Vide @185F for 3 hours.
    • I like to cook with a Sous Vide, because it is almost impossible to over or under cook the chicken. If you don’t own a Sous Vide, I would then suggest baking the thighs @375F for 45 min.
  • After Chicken has completed cooking. Bring to a boil in a large pot the Tom Kha Gai paste, Water, Coconut Milk and Mushrooms.
  • Once boiling add Tomatoes wedges and boil for 8 minutes.
  • Then add sugar, fish sauce, lime juice, and chicken. Stir to combine and it is finished.


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