Ingredients
- •8 boneless, skinless chicken thighs
- •2 tsp kosher salt
- •2 stalks lemongrass, bruised and cut into 2-inch pieces
- •3-inch piece galangal (or ginger), sliced
- •4 kaffir lime leaves (or 4 strips lime zest)
- •2 Thai chilies, bruised
- •For coconut broth:
- •2 cans (14 oz each) full-fat coconut milk
- •2 cups chicken stock
- •8 oz oyster mushrooms, torn into pieces
- •3 tbsp fish sauce
- •2 tbsp fresh lime juice
- •1 tbsp palm sugar or brown sugar
- •For serving:
- •Fresh cilantro leaves
- •Sliced Thai chilies
- •Fresh lime wedges
- •Chili oil or nam prik pao (Thai chili jam)
- •Steamed jasmine rice
Instructions
Season chicken thighs with kosher salt.
Place in vacuum-seal bags with lemongrass, galangal, kaffir lime leaves, and bruised chilies.
Seal and preheat sous vide bath to 176°F (80°C).
Submerge and cook for 10 h until chicken shreds effortlessly.
About 20 min before serving, combine coconut milk and chicken stock in a large pot over medium heat.
Add mushrooms and simmer 8–10 min until tender.
When chicken is done, remove from bags. Reserve the aromatic cooking liquid.
Shred chicken with two forks while hot.
Strain the aromatic bag liquid through a fine mesh strainer into the coconut broth (discard the lemongrass and galangal pieces).
Add shredded chicken to the broth.
Season with fish sauce, lime juice, and sugar. Taste and adjust the salty-sour-sweet balance.
Ladle into deep bowls.
Top with fresh cilantro, sliced Thai chilies, and a squeeze of lime.
Serve with steamed jasmine rice and chili oil on the side.
Notes
- •Galangal and ginger are NOT interchangeable — galangal is sharper and more citrusy
- •The sous vide bag acts as an infusion chamber; the aromatics perfume the chicken from inside
- •Tom kha should taste equally sour, salty, and sweet — keep adjusting until all three are present
- •In Thailand this is served as a soup course, not a main — but the shredded chicken version is substantial enough for dinner