Thai Coconut Chicken Soup - Tom Ka Gai

Thai Coconut Chicken Soup - Tom Ka Gai


225 people made this

Garlic, ginger, lemongrass, chilli flakes, coriander and cumin flavour this Thai-inspired chicken and coconut milk soup. Fragrant, spicy and delicious.

Adrienne Barnett

Serves: 4 

  • 2 teaspoons peanut oil
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons grated fresh ginger root
  • 1/4 cup chopped lemongrass
  • 2 teaspoons crushed chilli flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 skinless, boneless chicken breast halves - cut into thin strips
  • 1 onion, thinly sliced
  • 2 cups bok choy, grated
  • 1 litre water
  • 1 1/4 cups (315ml) can coconut milk
  • 1/4 cup (60ml) fish sauce
  • 1/4 cup chopped fresh coriander

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Heat peanut oil in a large saucepan over medium heat. Stir in garlic, ginger, lemongrass, chilli flakes, coriander and cumin and cook until fragrant, about 2 minutes.
  2. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, about 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.
  3. Stir in water, coconut milk, fish sauce and coriander. Simmer until chicken is thoroughly cooked and flavours are well blended, about 30 minutes. Serve.

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Reviews (1)


This is a delicious soup, the only thing i did different was to cut the bok choy into quarters rather than grate it, other than that a brilliant soup. - 05 Oct 2016

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