Thai chicken and coconut soup

2 servings Prep: 20 mins, Cooking: 45 mins
Rate this recipe
This Thai dish is also known as Tom Kha Gai.

By Food24 December 11 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

600 g chicken — sliced
1 Tbs galangal — finely sliced
2 - 3 kaffir lime leaves — torn
2 - 3 mushrooms — quartered
1/2 cup cherry tomatoes — halved
2 lemongrass — cut into one-inch pieces at an angle
1 fresh coriander — root, crushed
3 shallots — crushed
1 Tbs fresh lime juice
1 Tbs fish sauce
1/2 Tbs tamarind — paste
1/4 cup coconut cream
1 - 2 fresh chillies — bird's eye
1 tsp white sugar
1 cup coconut milk
Tap for ingredients
Tap for ingredients


In a pot, add coconut cream. After foaming
hot add the galangal, lemongrass, coriander root and kaffir lime leaves.

Simmer for 5 minutes to release the
flavours. Add the chicken until nearly cooked.

Add coconut milk and bring to a boil.

Add the sliced mushrooms, tomatoes and
chillies. Season with fish sauce, sugar, lime juice
and tamarind paste.

Remove from the heat and serve with rice
(or not).

Reprinted with permission of Damian Ettish.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.