Tom Kha Gai

This Thai coconut chicken soup is rich and creamy yet tangy and salty. The very best Tom Kha Gai recipe. An aromatic soup that is a complete meal in a bowl.
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Cooking Time
30 mins


  • 150g chicken breast
  • 50g straw mushroom, cut in half
  • 30g young galangal, thinly sliced (cut across) soak in lemon juice
  • 50 lemongrass cut ½ inch length
  • 20g shredded kaffir lime leaves
  • 2 cups coconut milk
  • 3 tbsp. fish sauce
  • 3 tbsp. lemon juice
  • 2 pieces shallot, quartered
  • 1 tsp. sugar
  • 3 pcs. crushed chilli bird
  • 2 tbsp. heavy cream
  • 1 tbsp. smoked chilli paste oil
  • A little Thai parsley

Ingredients for chicken marinade

  • 2 cups water
  • 2 tbsp. tapioca flour
  • 2 tbsp. soda powder
  • 1 tsp. salt
  • 1 tsp. sodium glutamate
  • Marinate all the above items with chicken for 15 minutes.


1. Wash the chicken and cut it in to cubes. Marinate it for 15 minutes.
2. Put the coconut milk in a pot and bring it to a boil.
3. Add the galangal, lemongrass, shallots, shredded kaffir lime leaves, straw mushrooms and chicken.
4. Season it with fish sauce and sugar.
5. Cook slowly and when it has boiled add in the lemon juice.
6. Place it in a bowl, add the thick cream and smoked chilli paste oil.
7. Garnish with Thai parsley and chilli bird.

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