Thai chicken tom ka gai

    Thai chicken tom ka gai

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    222 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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (229)

    Reviews in English (225)

    by
    581

    Hi, I'm thai and want to change some ingredients in the recipe. Well, I will tell you how to cook Tom Ka Gai. Firstly, you got to cook pieces of chicken breast in coconut milk--you can add some water--depends on how thick you like. Secondly, put 3-5 pieces of lemon grass (2 inches each), 3-5 pieces of galanga (0.5 centimeters thick), 3-5 kaffir lime leaves (we called it bai-ma-grood), lemon or lime juice, fish sauce, crushed fresh chilli, coasly chopped cilantro, mushroom or cabbage. The taste will be a bit sour, salty and spicy. You can buy all ingredients in asian food shop. Don't put ginger because "Ka" in thai means galanga. Those two are look alike, but their smell are totally different. We eat Tom Ka Gai with rice and when you eat it don't eat lemongrass, kaffir lime leaves and galanga. We put it for smell not eat.  -  28 Dec 2001  (Review from Allrecipes US | Canada)

    by
    87

    Why eat anything else? Find an Asian market and get galangal, lemongrass, and kaffir lime leaves. I more or less doubled everything except the fish sauce. I used 1 reg and one lite coconut milk. Skipped the oil, added some chili paste for extra spice. Omitted the bok choy and used green onions. I used half water and half chicken broth. Don't forget to serve with rice. Tastes as good as the recipe from my Thai cookbook. UPDATE: I have since made this with bok choy and did not like it as much, and I love bok choy. Also, if your soup tastes "flat" you need to add a squeeze of lime juice to brighten all the flavors. The lemongrass should be bruised, give it a bash with the flat side of a knife or smack with your rolling pin, and NOT chopped or consumed.  -  02 Dec 2002  (Review from Allrecipes US | Canada)

    by
    50

    Outstanding! Exotic & unique flavor! I omitted the fish sauce (unable to find any), and had to use dried lemongrass from a spice jar because I couldn't find fresh (I live in a semi-rural area). Per previous comments, I substituted chicken broth for the water and reduced the red pepper by half. It was still quite tangy, so next time I'll probably reduce the red pepper further. I added a little extra bok choy and cilantro. Thanks for the recipe!!  -  21 Sep 2001  (Review from Allrecipes US | Canada)

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