Thai Chicken Soup (Tom Ka Ghai)

    13 hours 15 minutes

    For the best Thai chicken soup you should make your own chilli paste - it's not hard and the flavour is far superior.

    Be the first to make this!

    Serves: 2 

    • For the chilli paste
    • 300g green Thai chillies
    • 10g palm sugar
    • 1 thumb-sized piece of fresh ginger
    • 6 cloves garlic
    • 2 tablespoons sesame oil
    • 1 stalk lemongrass
    • juice of 2 limes
    • 30ml fish sauce
    • For the soup
    • 5 shallots, diced
    • 1 cooked chicken breast fillet, shredded
    • 2 tablespoons Thai chilli paste (above)
    • 100ml rice wine
    • 4 cups (1 litre) chicken stock
    • 1 red capsicum, thinly sliced
    • 50g rice noodles
    • 2 shallots, thinly sliced
    • 1 (5cm) piece leek, shredded
    • coriander leaves, sliced, to taste
    • soy sauce, for serving
    • chilli flakes, for serving

    Preparation:1hour  ›  Cook:15min  ›  Extra time:12hours resting  ›  Ready in:13hours15min 

    1. The day before you make the soup, make the chilli paste. Place all ingredients in a blender or food processor and blend to a smooth paste. Transfer to a saucepan and bring to a simmer. Cook off excess liquid, then store in a plastic container in the refrigerator.
    2. To make the soup, place the shallots in a saucepan and cook 2-3 minutes until they give up their liquid. Add shredded chicken and 2 tablespoons of the chilli paste. Cook a further 3 minutes then add the rice wine to deglaze. Add the chicken stock and bring to a simmer.
    3. Add the rice noodles and cook 2 more minutes. Add the sliced shallots, leek and coriander and serve at once, with soy sauce and chilli flakes on the side.
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