Thai braised chicken in fish sauce, or as we called it “Gai Tom Nam Pla” here in Thailand, is one of the easiest recipes to make at home. This classic Thai dish features tender chicken simmered in a flavorful broth of fish sauce and aromatic herbs.
When I was a kid, my grandma loved making this dish because it was simple, delicious, and always a hit at the table. We usually had it with rice, which goes perfectly with a spicy and sour Thai dipping sauce. It was one of those meals the kids could never get enough of!
Back in the day, when my grandma made this dish, she always used a free-range chicken. The meat had a firmer, chewier texture that really brought out the flavor. I know it’s not always easy to find free-range chicken in supermarkets these days, so I’ve adapted the recipe using factory-farmed chicken—it still makes a delicious Thai braised chicken in fish sauce!
For this recipe, I make the chicken broth with fish sauce, sweet dark soy sauce, palm sugar, ground black pepper, and a pinch of salt. I then infuse it with the fragrant aroma of fresh herbs like kaffir lime leaves, garlic, and galangal. When it comes to the chicken, feel free to use any part you like—and if you can get your hands on free-range chicken, I highly recommend giving it a try!
If you're interested in more tasty Thai comfort food, you might want to check out these recipes: Thai Spicy Shrimp Omelet Pancake Recipe, Thai Stir Fry Broccoli with Shrimp and Oyster Sauce Recipe, Authentic Thai 5-Spice Stew with Egg and Braised Pork (Kai Pa Lo) Recipe, and Thai Stir Fried Noodle (Pad See Ew) Recipe
To make this recipe, you are going to need:
- 500 g. Chicken legs ( any part you prefer)
- 10 g. Fresh kaffir lime leaves
- 10 g. Fresh galanga
- 10 g. Fresh garlic
- 2 tablespoons palm sugar
- ½ cup fish sauce
- 1 tablespoon sweet dark soy sauce
- 2 tablespoons ground black pepper or white pepper
Here is a step-by-step guide on how to make Thai Braised Chicken in Fish Sauce (Gai Tom Nam Pla) Recipe
1 Start by gathering all the essential ingredients for Thai braised chicken in fish sauce.
2 Place a soup pot over medium-high heat. Pour 500 ml of water into the pot and add the crushed galangal, garlic, and kaffir lime leaves. Bring the water to a boil, then let the herbs simmer for about 5 minutes until fragrant.
3 Add the chicken legs to the herb-infused soup and keep the heat at a steady simmer. Stir in the fish sauce, sweet dark soy sauce, and palm sugar, ensuring the flavors blend well.
4 Next, add the salt and ground black pepper. Let the chicken simmer gently for about 20-30 minutes, allowing the flavors to meld and the chicken to become tender.
5 Once the chicken is cooked and tender, taste the broth and adjust the seasoning to your liking. The flavors should be a perfect blend between sweetness and saltiness. Then, reduce the heat to low.
6 Serve the Thai braised chicken in fish sauce with steamed jasmine rice. Enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Thai Braised Chicken in Fish Sauce (Gai Tom Nam Pla) Recipe
It’s time to take your chicken dish to the next level with our Thai-style braised chicken in fish sauce, or Gai Tom Nam Pla. The blend of herbs and spices in this recipe is sure to turn heads and leave your guests asking for more! Here’s a quick 30-minute recipe you can easily follow.
Ingredients
- 500 g. Chicken legs ( any part you prefer)
- 10 g. Fresh kaffir lime leaves
- 10 g. Fresh galanga
- 10 g. Fresh garlic
- 2 tablespoons palm sugar
- ½ cup fish sauce
- 1 tablespoon sweet dark soy sauce
- 2 tablespoons ground black pepper or white pepper
Directions
- Start by gathering all the essential ingredients for Thai braised chicken in fish sauce.
- Place a soup pot over medium-high heat. Pour 500 ml of water into the pot and add the crushed galangal, garlic, and kaffir lime leaves. Bring the water to a boil, then let the herbs simmer for about 5 minutes until fragrant.
- Add the chicken legs to the herb-infused soup and keep the heat at a steady simmer. Stir in the fish sauce, sweet dark soy sauce, and palm sugar, ensuring the flavors blend well.
- Next, add the salt and ground black pepper. Let the chicken simmer gently for about 20-30 minutes, allowing the flavors to meld and the chicken to become tender.
- Once the chicken is cooked and tender, taste the broth and adjust the seasoning to your liking. The flavors should be a perfect blend between sweetness and saltiness. Then, reduce the heat to low.
- Serve the Thai braised chicken in fish sauce with steamed jasmine rice. Enjoy!
