Dom Kaa Gai (Thai Chicken Soup)


Dom Kaa base

  • 3 L coconut cream
  • 2 L coconut milk
  • 150 g galangal
  • 25 lime leaf
  • 10 shallots
  • 15 g coriander root
  • 5 lemongrass stalks


Chicken soup base

  • 3 L coconut cream
  • 2 L coconut milk
  • 12 Chicken legs
  • Salt
  • 5 Lemongrass
  • 100g Galangal
  • 10 Kaffir lime leaves
  • 10 shallots
  • 2 scuds (bird’s eye chillies)
  • Handful of coriander roots


To serve

  • Oyster mushrooms
  • Pak chi Farang, fine
  • Coriander leaves
  • Chilli jam
  • Fried chillies
  • Chilli oil
  • Fish sauce
  • Lime juice



Put salt on the chicken meat. Cover and set in fridge overnight. Rinse chicken well, and put in an oven-proof pot on the stove. Cover chicken with coconut milk, coconut cream and aromatics. Bring to simmer on stove. Once simmering gently, place in oven on low-medium heat, and braise until chicken is cooked and tender. Reserve the liquid—this is the chicken soup base. Shred chicken meat and reserve.

Mix together ingredients for Dom Kaa base. Heat in a pot until simmering.

Combine an equal amount of Dom Kaa base and Chicken Soup base. Add oyster mushrooms and shredded chicken meat. Simmer with scuds (2 per person). Season with a tiny bit of fish sauce (if needed), and one ladle of lime juice. Be careful not to over-season because the braise liquid will be salty from the chicken. The finished soup should taste sour, salty, hot, then sweet. It should be also rich with coconut and flavours of chicken should be apparent. Stir in one tablespoons’ worth of chilli jam, garnish with coriander, fine pak chi farang, and fried chillies.