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Coconut milk and chicken soup (Tom kha gai)

Recipe from: 11/2/2000 12:00:00 AM
Ingredients 14
Servings 4


  • 500
    vegetable stock or water
  • 2
    pieces dried galangal, soaked in water until soft
  • 1
    stem lemon grass, cut into thin pieces
  • 400
    coconut milk
  • 6
    button mushrooms, thinly sliced
  • 1
    onion, sliced into rings
  • 1
    tomato, seeded and diced
  • 2
    lemon leaves, finely shredded
  • 45
    fresh lemon or lime juice
  • 45
    fish sauce
  • 5
    sugar (or more to taste)
  • salt and freshly ground black pepper
  • 200
    deboned chicken pieces, cut into strips
  • fresh coriander leaves to garnish


Place the vegetable stock, galangal, lemon grass and coconut milk in a wok or saucepan and slowly bring to the boil. Add the mushrooms, onion, tomato, lemon leaves, lemon juice, fish sauce and sugar. Season to taste with salt and pepper. Add the chicken strips and simmer until the chicken is done. Spoon into separate soup bowls and garnish with coriander leaves.

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