Tom kha gai or Thai Coconut Soup Recipe

Last Updated on January 12, 2017 by Ed Joven

How to cook Tom kha gai or Thai Coconut Soup

Tom kha gai or Thai Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) too. All follow a similar recipe.

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• 17 fl oz coconut milk
• 17 fl oz chicken stock
• 5 cm of galangal , peeled and chopped, (or ginger)
• 4 lemongrass stalks , thinly sliced
• 2 kafir lime leaves
• 1 large chicken breast , cubed
• 2 green chillies , sliced
• 4 Tbsp fish sauce
• 1 Tbsp brown sugar
• a few sprigs of coriander
• 1 lime , halved

Kitchen utensils needed:

• 1 saucepan
• 1 wooden spoon
• 1 ladle

• Step 1: Begin the stock
  Put the coconut milk, stock, galangal or ginger, lemongrass and the lime leaves into the saucepan and bring to a simmer. Cook for 5 minutes.
• Step 2: Finish the soup
  Now add the chicken, the chillies, the fish sauce and the sugar and bring to a boil. Cook it for another 7-10 minutes.
• Step 3: Garnish and serve
  Finally, ladle the soup into a bowl, add a squeeze of lime and garnish with coriander. Serve. Remember that the lemongrass and the lime leaves are not to be eaten. They are only for flavour!

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