Coconut Chicken Soup (Tom Ka Gai)

    1 hour

    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.

    5 people made this

    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 in English (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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