Chilli Coconut Soup with Chicken

Chilli Coconut Soup with Chicken


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This Thai soup is known as 'Tom Kha Gai' and is a spicy coconut milk soup with chicken, you can adjust the amounts of chilli to your taste.


Serves: 4 

  • 3 cups (750ml) coconut milk, fresh or tinned
  • 300g chicken breast, thinly sliced
  • ½ cup young galangal, sliced into 1cm slices
  • 2 lemongrass stalks, bottom third only, cut into 4cm sections and lightly smashed
  • 4 big kaffir lime leaves, crushed between the hands
  • ½ cup (125ml) coconut cream, fresh or tinned
  • 5 red bird eye’s chillies, lightly crushed with a knife
  • 3 tablespoons fish sauce or to taste
  • 1 lime, juiced or to taste
  • 1 teaspoon roasted chilli paste
  • 5 coriander sprigs, diced

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring the coconut milk to a soft boil in a medium large saucepan.
  2. Add the chicken breast, galangal, lemon grass and kaffir lime leaves. Bring to a gentle simmer. Simmer until the chicken is cooked through.
  3. Add the coconut cream and chillies. Bring to a boil once more. Take off the heat.
  4. Season with fish sauce, lime and roasted chilli paste.
  5. Serve sprinkled with the coriander leaves.

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