Coconut Chicken Soup (Tom Ka Gai)

Coconut Chicken Soup (Tom Ka Gai)


5 people made this

About this recipe: This Thai-inspired soup is light, spicy and delicious. Chicken is simmered with pak choi in a well-seasoned coconut soup base. It's the perfect soup that can be enjoyed anyday of the week.


Serves: 4 

  • 2 teaspoons groundnut oil
  • 2 cloves garlic, thinly sliced
  • 1 (2.5cm) piece fresh ginger root, grated
  • 15g chopped lemon grass
  • 3-5 kaffir lime leaves
  • 1-2 teaspoon crushed chillies or to taste
  • 1 teaspoon ground coriander or to taste
  • 1 teaspoon ground cumin or to taste
  • 1 skinless chicken breast fillet, cut into thin strips
  • 1 onion, thinly sliced
  • 140g pak choi, finely chopped
  • 1 litre water
  • 275ml coconut milk
  • 4 tablespoons fish sauce
  • 4 tablespoons chopped fresh coriander

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. In a large saucepan over medium heat, heat groundnut oil.
  2. Stir in garlic, ginger, lemon grass, crushed chillies, coriander and cumin. Cook until fragrant, 2 minutes.
  3. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes.
  4. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes.
  5. Stir in water, coconut milk, fish sauce and fresh coriander.
  6. Simmer until chicken is thoroughly cooked and flavours are well blended, 30 minutes.

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Reviews (1)


It's hard to get to the real flavour, you just have to keep trying adding the soy sauce, lime or kaffir limes for the right flavour. - 22 Aug 2012

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