Thai Boiled Chicken with Fish Sauce (Gai Tom Nam Pla)
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This Thai boiled chicken with fish sauce, or gai tom nam pla, makes tender, juicy chicken with a savory, slightly sweet broth in one pot. The chicken cooks in just enough liquid to absorb all those flavors, and the cooking liquid is delicious spooned over steamed jasmine rice.
What is gai tom nam pla?
Gai tom nam pla is a Thai chicken dish where bone-in chicken is gently simmered in a savory broth made with fish sauce, soy sauces, palm sugar, and aromatic herbs and spices. The chicken is usually served with steamed rice and some of the flavorful broth spooned over the top.
The dish is also known simply as boiled or braised chicken in fish sauce or ไก่ต้มน้ำปลา in Thai.
Praew’s cooking tips
I know “boiled chicken” doesn’t sound particularly exciting. But the trick is getting the cooking method right, and there are a few small things I always do to ensure juicy chicken and a flavorful broth every time.
Craving more Thai chicken and rice? Try my authentic khao man gai recipe!
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken: I use skin-on, bone-in chicken legs. They stay tender during the simmer and add plenty of flavor to the broth.
- Fish sauce: Thai fish sauce chicken is best made with a high-quality fish sauce. I always use Megachef.
- Light soy sauce: Adds saltiness and umami alongside the fish sauce.
- Dark soy sauce: Mainly gives the chicken and broth a deeper color and a slightly richer flavor.
- Palm sugar: Adds a little sweetness to balance the salty fish sauce and soy sauce. I prefer palm sugar here because of its caramel-like flavor.
- Coriander root: A classic Thai aromatic that adds a deep, earthy fragrance to the broth. If you can’t find the roots, use the stems.
- Lemongrass: Bruise the stalks before adding them so they release more of their citrusy aroma.
- Galangal: Fresh galangal gives the broth a sharp, fragrant flavor that is very different from ginger.
- Garlic: Use fresh garlic and lightly crush it before adding it to the pot.
- White pepper: Adds gentle peppery heat without overpowering the herbs.
- Water: Add enough to partially submerge the chicken rather than completely covering it.
How to make boiled chicken with fish sauce
1: Make the broth. Add the water, garlic, coriander root, lemongrass, and galangal to a pot over medium heat. Bring to a boil and let the aromatics start flavoring the water.
2: Season the broth. Add the fish sauce, light soy sauce, dark soy sauce, white pepper, and palm sugar. Stir until the sugar has dissolved and the broth is well combined.
3: Add the chicken. Arrange the chicken thighs in a single layer in the pot. The liquid should come a little over halfway up the chicken. Bring the broth back to a gentle boil.
4: Simmer the chicken. Cover the pot and reduce the heat to low. Simmer for about 45 minutes, or until the chicken is cooked through and tender. Flip it halfway through cooking so both sides sit in the broth.
5: Rest and serve. Turn off the heat and let the chicken rest in the broth for a few minutes. Serve with steamed jasmine rice and spoon some of the broth over the rice.
How to serve
I always serve kai tom nam pla with hot jasmine rice and my spicy vinegar dipping sauce. Store-bought sweet chili sauce works too if you want something milder.
The broth is seasoned with fish sauce, soy sauce, palm sugar, and aromatics, so it’s full of flavor and ready to spoon over rice.
I also like adding fresh cucumber, Thai eggplant, and a little coriander on the side for something crisp and fresh alongside the chicken.
How to store & reheat leftovers
- Refrigerate: Let the chicken and broth cool, then store them in separate airtight containers in the refrigerator for up to 3 days.
- Freeze: The cooked chicken can be frozen, although the texture is best when freshly made. Freeze the broth separately if you have extra.
- Reheat: Warm the chicken gently in some of the broth over low heat until heated through. This helps keep the meat moist.
Thai Boiled Chicken with Fish Sauce (Gai Tom Nam Pla)
Equipment
- Cutting board
- Sharp knife
- Large pot with lid
- Tongs
Ingredients
- 4 ¼ cups water, enough to come slightly more than halfway up the chicken
- 5 cloves garlic
- 3 coriander root
- 2 stalks lemongrass, bruised and cut into pieces
- 5 thin slices galangal
- 4 tbsp fish sauce
- ½ tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tsp white pepper
- 1 ½ tbsp palm sugar
- 1.3 lb chicken legs, bone-in, skin-on
Instructions
- Add the water, garlic, coriander root, lemongrass, and galangal to a large pot. Bring to a gentle boil over medium heat.
- Add the fish sauce, light soy sauce, dark soy sauce, white pepper, and palm sugar. Stir until the sugar dissolves.
- Arrange the chicken thighs in a single layer in the pot. The liquid should come slightly more than halfway up the chicken.
- Bring back to a gentle boil, then cover and reduce the heat to low. Simmer for about 45 minutes, flipping the chicken halfway through.
- Turn off the heat and let the chicken rest in the cooking liquid for a few minutes. Serve hot with jasmine rice and spoon some of the broth over the rice.
Notes
- Use the nutrition card in this recipe as a guideline.