Thai Chicken and Coconut Soup (Tom Kha Gai)

Thai Chicken and Coconut Soup (Tom Kha Gai)

Tom Kha Gai is a light, fresh and creamy Thai soup that is well known in the thai cruisine. This soup shouldn´t miss on a menu of a good Thai restaurant. The soup is a mixture of hot, sweet and sour taste. It is very easy to cook and we are sure you will love our authentic Thai soup!


gluten free lactose free meat

800 ml coconut milk
250 ml veggie stock
400 g chicken breast Filets, diced
3-4 Thai green onions
100 g brown mushrooms
2 lemongrass stalks
4 cm galangal, peeled & chopped
4-5 kaffir lime leaves
2 red Thai chilis
2 tbs palm sugar
2 tbs fish sauce
2 limes
Fresh coriander / cilantro

First of all bruise lemongrass with your knife, cut rombases on top and cut in 3 pieces. Clean and halve mushrooms. Wash, dry and cut chicken breast in small pieces.

Use a saucepan and pour in veggie stock and half of the coconut milk. Add lemongrass pieces, ginger, chili and palm sugar in a saucepan. Simmer it over medium heat for 5 minutes.

Add chicken, mushrooms and the other half of the coconut milk and simmer for 5 more minutes until the chicken is cooked.

Taste with fish sauce and the lime juice. Serve in warm bowls with fresh mint and basil leaves.

What du you think?

We are interested in your opinion. Have you tried this recipe? Let us know how you liked it. Make a comment, rate it or post your own photo with #lovefoodasia on Instagram. Thanks for your support!

Print Friendly, PDF & Email

Leave a Reply