Thai Coconut Chicken Soup - Tom Ka Gai

    Thai Coconut Chicken Soup - Tom Ka Gai

    (229)
    21saves
    1hour


    226 people made this

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

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (229)

    Reviews in English (225)

    0

    Delicious family loved will make again thank you  -  28 Jan 2017

    philman
    by
    0

    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

    by
    583

    Hi, I'm thai and want to change some ingredients in the recipe. Well, I will tell you how to cook Tom Ka Gai. Firstly, you got to cook pieces of chicken breast in coconut milk--you can add some water--depends on how thick you like. Secondly, put 3-5 pieces of lemon grass (2 inches each), 3-5 pieces of galanga (0.5 centimeters thick), 3-5 kaffir lime leaves (we called it bai-ma-grood), lemon or lime juice, fish sauce, crushed fresh chilli, coasly chopped cilantro, mushroom or cabbage. The taste will be a bit sour, salty and spicy. You can buy all ingredients in asian food shop. Don't put ginger because "Ka" in thai means galanga. Those two are look alike, but their smell are totally different. We eat Tom Ka Gai with rice and when you eat it don't eat lemongrass, kaffir lime leaves and galanga. We put it for smell not eat.  -  28 Dec 2001  (Review from Allrecipes USA and Canada)

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