Thai Chicken Soup with Coconut Milk

    Thai Chicken Soup with Coconut Milk

    2saves
    35min


    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.

    Ingredients
    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

    Directions
    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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