recipe image

Tom Kha Gai

Chicken soup in coconut milk

Recipe by Mr. Chef of

Coconut milk and lime juice seasoned with galanga root and lemongrass create an aromatic

Ingredients non vegetarian 4 servings

    2 lbs. chicken 1 can Coconut milk (13.5 ozs) 12 slices of Galangal 8 pcs Lemon grass (cut in 1" long) 1 canned straw mushroom (could be sub. by other mushrooms) 3 tablespoon of fish sauce 3 limes 10 green peppers 3 tbsp. of Coriander leaves (chopped)


    1. Cut chicken in slices, about 2 inches
    2. Bring 1 1/2 cups of water to boil in a pot
    3. Add galangal and lemon grass; add chicken and when it is quite cooked, add coconut milk;
    4. Don't overcook it as the coconut would turn too oily; add mushroom.
    5. Prepare three soup cups; crush the peppers and put in the bowls as
      much as needed (could be one to four)
    6. Cut the limes in wedges
    7. Divide the chicken and its stock in the bowls; add fish sauce and lemon juice to the
      taste; top the hot soup with coriander which is semi-finely cut.
    8. Serve it with white steamed rice
      The taste should be a combination of being salty, sour, and hot.



    This is one of my favorite soup. I have sometimes substituted ginger for Galangal root and thesoup turns out ok. A slightly different taste though.