Thai Chicken Soup with Coconut Milk

Thai Chicken Soup with Coconut Milk


1 person made this

Thai chicken soup or tom ka gai is a delightful mix of flavours and very quick to make. It is best made with galangal instead of ginger if you can find it.

Serves: 4 

  • 3 cups chicken stock
  • 1 stalk lemongrass, cut into 5cm pieces
  • 6 slices fresh galangal (or 3 ginger)
  • 4 fresh lime leaves
  • 2-4 Thai chillies, sliced lengthwise
  • 2 tins coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 250g chicken breast, thinly sliced

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. In a saucepan, heat up the chicken stock just to a boil. Add lemongrass, galangal, lime leaves and chillies. Simmer 5 minutes.
  2. Add the coconut milk, fish sauce, lime juice, sugar and salt. Stir. Bring back to the boil and add the chicken. Simmer 5 minutes or until chicken is done.

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