Thai chicken broth (Tom ka ghai)

    13 hours 15 min

    Thai soups come in an amazing array of colours and spices. This recipe is easy to follow and can be changed to suit any palate from the heat of the chilli to the strength of the broth. In Thailand, an indispensable ingredient is a good Thai paste. We will incorporate this into the recipe. You'll start by putting your Thai paste together the day before to be used in an array of Thai food classics such as curries, broths and noodles. Refrigerate in an airtight container.

    7 people made this

    Serves: 2 

    • For the Thai paste
    • 300g green Thai chillies
    • 10g palm sugar
    • 1 thumb-sized piece root ginger
    • 6 garlic cloves
    • 2 tablespoons sesame oil
    • 1 stalk lemongrass
    • 2 limes, juiced
    • 30ml fish sauce
    • For the broth
    • 5 shallots, chopped
    • 1 chicken breast fillet, shredded
    • 2 tablespoons Thai paste
    • 100ml rice wine
    • 1L chicken stock
    • 1 red pepper, thinly sliced
    • 50g rice noodles
    • 2 shallots, thinly sliced
    • 1 (5cm) piece leek, shredded
    • finely chopped coriander to taste
    • soy sauce, for serving
    • chilli flakes, for serving

    Prep:1hr  ›  Cook:15min  ›  Extra time:12hr resting  ›  Ready in:13hr15min 

    1. The day before you make the broth, add all ingredients for the Thai paste to a hand blender and blend to a smooth paste. Transfer into a saucepan, bring to the simmer and cook off the excess liquid. Store in a plastic container in the fridge.
    2. For the broth: Sweat off the 5 chopped shallots in a saucepan for 2 to 3 minutes. Add shredded chicken breast and Thai paste and continue to cook for a further 3 minutes before deglazing the pan with the rice wine. Next, pour over the chicken stock and bring to a simmer.
    3. To serve: Add noodles to the boiling broth and cook for 2 minutes before adding the shredded vegetables and coriander. Serve with a good quality soy sauce and chilli flakes to be added to taste by each diner.

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