Tom kha gai

    30 min

    The flavours in this healing coconut chicken soup represent all those loved in Thai cuisine. From the spicy chilli kick to fragrant lemongrass and kaffir lime, it's all here. Seek out the ingredients and once you know where to find them, this soup will become a staple in your repertoire.

    4 people made this

    Serves: 4 

    • 750ml coconut milk
    • 300g skinless chicken breast fillets, thinly sliced
    • 50g galangal, cut into 1 cm slices
    • 2 sticks lemongrass, bottom third only, cut into 4cm sections and lightly smashed
    • 4 kaffir lime leaves, crushed
    • 125ml coconut cream
    • 5 red Thai chillies (bird's eye), lightly crushed
    • 3 tablespoons fish sauce, or to taste
    • juice of 1 lime, or to taste
    • 1 heaping teaspoon Thai chilli paste (Nam Prik Pao)
    • 5 sprigs fresh coriander, chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring the coconut milk to a simmer in a large saucepan. Add the chicken breast, galangal, lemongrass and kaffir lime leaves. Bring back to a simmer. Simmer until the chicken is cooked through.
    2. Stir in the coconut cream and red chillies. Bring to the boil, then take off the heat.
    3. Season with fish sauce, lime juice and chilli paste. Serve sprinkled with the coriander leaves.

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