Tom Kha Gai (Herbal Coconut Soup with Chicken)

    25 mins

    This classic Thai soup does wonders when I feel a cold coming on. It’s so soothing and also very quick to make.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 300 grams chicken breast, thinly sliced
    • 3 cups coconut milk, fresh or canned
    • ½ cup coconut cream, fresh or canned
    • ½ cup young galangal, sliced into 1 cm slices
    • 2 lemongrass stalks, bottom third only, cut into 4 cm sections and lightly smashed
    • 4 big kefir lime leaves, crushed between the hands
    • 3 tablespoons fish sauce, or to taste
    • juice of 1 lime, or to taste
    • 5 red bird eye’s chilies, lightly crushed with a knife
    • 1 heaping teaspoon roasted chili paste (Nam Prik Pao)
    • 5 coriander sprigs, chopped

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring the coconut milk to a soft boil in a medium large pot.
    2. Add the chicken breast, galangal, lemon grass and kefir lime leaves. Bring to a gentle simmer. Simmer until the chicken is cooked through.
    3. Add the coconut cream and chilies. Bring to a boil once more. Take off the heat.
    4. Season with fish sauce, lime and roasted chili paste.
    5. Serve sprinkled with the coriander leaves.

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