Tom Kha Gai
Thailand's coconut-galangal soup: silky, sour, aromatic. The cannabis-infused coconut cream adds myrcene's tropical mango undertone, which harmonizes with the galangal and lemongrass.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 cans (14 oz each) coconut milk
- 3 stalks lemongrass, smashed and cut into 2-inch pieces
- 3-inch knob galangal, sliced
- 5 kaffir lime leaves, torn
- 8 oz oyster mushrooms
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp cannabis-infused coconut cream
- Thai chilies, cilantro
How to make it
- 1
Bring coconut milk, lemongrass, galangal, and lime leaves to a gentle simmer.
- 2
Add chicken and mushrooms. Cook 10 minutes.
- 3
Season with fish sauce and lime juice. Taste — it should be sour-salty-rich.
- 4
Remove from heat. Stir in cannabis coconut cream.
- 5
Serve in bowls with cilantro and crushed Thai chilies.
Cooking tips
- Never boil tom kha — it should barely bubble.
- Galangal isn't ginger. Substitute cautiously.
- Shrimp works beautifully in place of chicken.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the myrcene story of this dish.
Mango Kush
Hybrid
Relaxing • Hungry • Happy
Northern Lights
Indica
Deep Relaxation • Sleepy • Calming
White Rhino
Indica
Deep Relaxation • Sleepy • Pain Relief
Why this pairing works
Myrcene — in your strain and on your plate
Myrcene is the most common terpene in cannabis and the engine behind many indica-style sedating effects. Earthy and herbaceous, it loves rich, slow-cooked, comforting foods.