Tom Ka Gai

    1 hour

    Garlic, ginger, lemon grass, chilli, coriander and cumin flavour this Thai-inspired coconut milk soup with chicken and bok choy. Don't eat the lemongrass or kaffir leaves, they are for scenting the dish. In other recipes for this, the chicken is cooked alone in the coconut milk and then all added together after. Note: 2g equals 1 teaspoon.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 10ml peanut oil
    • 2 cloves garlic, thinly sliced
    • 10g grated fresh ginger root
    • 15g chopped lemongrass
    • 3 to 5 Kaffir lime leaves
    • 6g crushed red chilli
    • 2g ground coriander
    • 2g ground cumin
    • 1 skinless, boneless chicken breast - cut into thin strips
    • 1 onion, thinly sliced
    • 140g bok choy, shredded
    • 950ml water
    • 1 tin (270ml) coconut milk
    • 60ml fish sauce
    • 10g chopped fresh coriander

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and fresh coriander. Simmer until chicken is thoroughly cooked and flavours are well blended, 30 minutes.

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    It's hard to get to the real flavour, you just have to keep trying adding the soy sauce, lime or kaffir limes for the right flavour.  -  22 Aug 2012  (Review from Allrecipes UK & Ireland)