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.

Adrienne Barnett

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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