Thai chicken tom ka gai

    Thai chicken tom ka gai


    221 people made this

    About this recipe: This is so good! It has all the flavours of a Thai curry in a soup and is a delicious way to use up leftover chicken. Add some thin rice noodles for more texture.

    Serves: 4 

    • 2 teaspoons peanut oil
    • 2 cloves garlic, thinly sliced
    • 2 tablespoons grated fresh root ginger
    • 4 tablespoons chopped lemongrass
    • 2 teaspoons crushed red chilli flakes
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • Leftover roast chicken or 1 chicken breast fillet, sliced into strips
    • 1 onion, thinly sliced
    • 150g pak choi, shredded
    • 800ml water
    • 1 tin coconut milk
    • 60ml fish sauce
    • 4 tablespoons chopped fresh coriander

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

    1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemongrass, red chilli, coriander and cumin and cook until fragrant, 2 minutes.
    2. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in pak choi and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavours are well blended, about 30 minutes.

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