This glorious Chicken Coconut Soup is from Thailand where it is called Tom Ka Gai and has a sour and spicy taste. Thai Coconut Chicken Soup though is not too spicy as the coconut milk not only gives the soup a creamy texture but also dilutes the fiery taste of the Chillies which makes Tom Ka Gai a great favourite among the first time visitors to Thailand. Tom Ka Gai is not a bland soup, far from it, but is a great taste of Thailand as it uses many of the fresh ingredients for which Thai food is famous.
When served in Tom Ka Gai, the Lemon Grass and Galingal pieces are not normally eaten.

Other Recipes from Thailand


Ingredients for Chicken Coconut Soup – Tom Ka Gai

500gm Chicken breast, uncooked and skin removed, sliced into bite size pieces
3 Cups Coconut Milk
1 Cup Water
1 Stalk Lemon Grass, cut into 2.5cm pieces
6 Kaffir Lime Leaves, roughly torn
2.5 cm Fresh Galingal, sliced
3 Tbsp Sugar
3 Tbsp Fish Sauce
300 gm Oyster Mushrooms, roughly sliced
1/3 Cup Lime Juice
10 Small, Hot Red Chillies, pounded using a mortar and pestle (we used Prik Kee Noo Chillies)
2-3 Kaffir Lime Leaves (for garnish)
2-3 Small red Chillies (for garnish)


1. Using a wok or saucepan, add the coconut milk and water and bring slowly to the boil over a medium heat.

2. Add the Galangal, Lemon Grass and torn Kaffir Lime leaves and return to the boil.

3. Add the Chicken, Fish sauce, Lime juice and Sugar and continue cooking until the chicken is almost cooked.

4. Add the Oyster mushrooms and continue cooking until the chicken is cooked through.

5. Add the ground Chillies

6. Remove from the heat. Garnish with Kaffir Lime Leaves and Chillies and serve.

Blog Widget by LinkWithin

3 Responses to “Chicken Coconut Soup – Tom Ka Gai”

  1. Wow that looks great. Definitely need to serve this with rice too, to soak up all that delicious spicy coconut broth!

    The only problem we’ve run into in the U.S. is finding the kaffir lime leaves. Good thing that they freeze pretty well so whenever we come across them we buy a huge handful.

  2. Mmm, that looks so good. Glorious is right, I love tom ka gai! Although for some reason the restaurant version always tastes better than what I make.

  3. @ tovie (and anybody else who is interested) Here’s your prob – must have 3 coriander roots rough chopped in with the beginning and fresh coriander leaves sprinkled at the end – yep rice is great (@ Steve and again who ever reads this) – we use short grain brown calrose because we love it and unlike your white rice it is fairly hard to burn (if by chance you did burn take the top stuff – it will be still ok – unless a small fire has started ;) Mushrooms – hey large buttons cut 4 ways are great too & 5 pickled green chillis & you can sub red chilli paste 30g for those ten red chillis – thank you for the recipe because without prompting I’d have been stuffed tonight xx from NZ PS I am sure there is tamarind juice but can’t confirm or deny

Leave a Reply



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

© 2011 Cook Asian Food Suffusion theme by Sayontan Sinha