Tom Kha Gai recipe (Spicy Thai Coconut Chicken Soup)

INGREDIENTS (for 2 persons)
150g Brown Rice
100g Mushrooms
2 Chicken Breasts
1 tin Coconut Milk
4 Lime Leaves
Half a thumb Galangal (or Ginger)
1 Lime
1 Tablespoon Fish Sauce
1 Bird Eye Chilli (optional)
1 Red Chilli
15g Fresh Coriander
1 Stalk Lemongrass


Prep your flavour elements, veg and meat

  • Peel any loose or dry leaves from the lemongrass.
  • Soften the lemongrass stalk by placing it on a chopping board and bruising it with the underside of a saucepan a few times
  • Cut the lemongrass stalk into roughly 5cm lengths (The lemongrass is for flavour – it’s too woody to eat. Pick the stalks out as you eat. Same applies to lime leaves).
  • Soften the bird eye chillies in the same way, keeping them whole. (Again these are for flavour, eat them if you dare but be warned)!
  • Finely chop the larger chilli. (De-seed for less heat or use half)
  • Finely chop your galangal.
  • Roughly chop the coriander.
  • Cut the chicken into bite sized pieces
  • Quarter the mushrooms

Get the rice on

  • 2 parts boiling water from kettle to 1 part rice.
  • Bring to simmer and cover
  • The rice will need 25 minutes

Make the soup

  • In your large saucepan / wok heat the coconut milk until bubbling on a medium heat.
  • Add lemongrass, lime leaves, bird eye chillies and galangal / ginger.
  • Add chicken pieces to wok / pan.
  • Keep the pan bubbling.
  • Add mushrooms.
  • When the chicken is cooked through add chopped chilli.
  • Juice the lime(s) directly into wok
  • Add fish sauce
  • Add roughly chopped coriander. Keep a little back for garnish if you wish.
  • Stir and you are ready to serve.
  • You may need to add a little water depending on your desired consistency or if your pan has dried out.

Build your dish

  • Serve your dish in bowls, with rice at the bottom and soup ladled on top.
  • Enjoy! :) 

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