Tom ka gai (Thai coconut chicken soup)


    Try this favourite Thai chicken soup at home with this easy and authentic recipe, ready in just 25 minutes. Flavoured with galangal, kaffir lime leaves and fish sauce, you know it's going to be good!

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    Serves: 4 

    • 750ml coconut milk
    • 250ml chicken or beef stock
    • 200g boneless chicken, sliced
    • 1 (425g) tin straw mushrooms, drained and halved
    • 6cm piece galangal, peeled and sliced
    • 1 stick lemongrass, sliced into 2cm lengths
    • 2 to 3 tablespoons fish sauce
    • 4 kaffir lime leaves
    • 2 to 3 tablespoons lime juice
    • 1 handful fresh coriander, chopped

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the coconut milk and stock in a large saucepan and bring to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer until the chicken is cooked, about 5 minutes.
    2. Add the fish sauce and kaffir lime leaves and simmer 2 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and lime juice if necessary.
    3. Serve in large bowls and garnish with the coriander.

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