easy, quick, thai

tom ka gai soup


This is a great soup for parties. It is quick and easy to make, you can use chicken “tom ka gai” or schrimp “tom ka gung” and has a delicious coconut and lime flavour with a hint of exotic gingery sharpness in the background. My guests love it so much that they often help themselves to a second or a third helping and are replete before they get to the second course. I often throw in a handful of julienne carrots or red or green peppers at the end to give it a bit more colour.


tom ka gai soup
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1 litre coconut cream
500 g chicken breasts cubed
400 g mushrooms sliced
1.5 tablespoons tom ka paste
1.5 tablespoons fish sauce
1 tablespoon coriander leaves
2 shoots lemon grass in 3 cm pieces
1 lime juiced
  1. Pour the coconut milk together with the Tom Ka paste, lemon grass and kaffir leaves into a pot and bring to the boil.
  2. Add the chicken breast, fish sauce and mushrooms.
  3. Reduce the heat to low and simmer for 8-10 minutes.
  4. Season to taste with salt and lime juice and serve with a garnish of coriander leaves.
recipe notes:

Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.

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