Tom Kha Gai (Herbal Coconut Soup with Chicken)

Tom Kha Gai (Herbal Coconut Soup with Chicken)


1 person made this

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

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

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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