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Asian

Fragrant Tom Kha Gai Soup

by chef Nicola Zammit

Difficulty: Easy
10 mins  Preparation  15 mins  Cooking
Tom Kha Gai is a fragrant hot and sour spicy chicken and coconut soup from Thailand. Served as a simple lunch or combined with rice and other Thai dishes to make a family feast, it’s dairy free and can be prepared in 25 minutes from start to finish. Check out our cooking video for a crash course on this easy and satisfying dish.
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Dice the Chicken, Make or defrost your chicken stock. Slice chilli, garlic and shallots.
Metric US/Imperial
  • Chicken thighs -  250 g
  • Red chilli  -  50 g
  • Lemongrass -  2 stalk(s)
  • Cherry Tomatoes -  6 unit(s)
  • Kaffir lime leaf -  4 unit(s)
  • Galangal (Thai ginger) -  4 cm
  • Shallots -  1 unit(s)
  • Garlic -  2 cloves
  • Red chilli  -  1 unit(s)
  • Mushrooms -  100 g
  • Lime(s) -  2 unit(s)
  • Coconut Milk -  400 ml
  • Chicken stock -  300 ml
  • Fish sauce -  10 ml
  • Palm sugar -  10 g
Use a heavy based saucepan or cast iron pot with enough space for your liquid.
Use full fat coconut milk. Substitute chicken for prawns or extra mushrooms and vegetable stock to keep it vegetarian. Don't forget to swap the fish sauce for regular salt for the vegetarian option.
Fish, Crustaceans.

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