Tom Ka Gai (Thai Coconut Chicken Soup)
Recipe type: Soup
Cuisine: Thai
Serves: 4
  • 1 Chicken breast cut into thin strips
  • 2 stalks of Lemon grass
  • 1 Cup Canned Coconut milk or Powder mixed per package directions
  • 2 Cups Water
  • 2 Inch piece of Galangal cut into thin ¼" rounds
  • 5- 6 Mushrooms, if using Shimeji a handful
  • 2 Thai Chili peppers
  • 5-6 Kaffir Lime leaves
  • 1 - 2 Tsp Brown Sugar
  • 1 Tbsp Fish Sauce
  • 1 Tsp Salt
  • 1 Tsp Lime Juice
  • 2 Sprigs of Cilantro leaves
  1. Prep the lemon grass by cutting the top part off, peeling the outer layer, gently smashing with the back of the knife, and cutting into 2 inch long pieces.
  2. Mix half of the coconut milk with one cup of the water making sure all lumps are dissolved.
  3. Pour into a pan set on medium heat.
  4. To the pan add the chicken pieces, galangal, lemon grass, and chili peppers.
  5. Tear the lime leaves with your hand and add to the pan.
  6. Bring to a boil and simmer for 10 mins.
  7. Mix rest of the coconut milk and water as you did earlier and add to the pan.
  8. Also add the brown sugar, salt, mushrooms, and fish sauce.
  9. Simmer for another 5 mins.
  10. Switch off the heat and taste. Depending on how much water has evaporated from your soup you might need to add more salt, sugar, or fish sauce.
  11. Finish off by adding the lime juice, again to suit your taste.
  12. Garnish with sprigs of Cilantro.
  13. The galangal, lemon grass, and kaffir lime leaves are not meant to be eaten. So if you are serving the soup to guests who are not familiar with Thai cuisine you may want to remove them before serving. For this you could tie these in a cheese cloth making a spice packet and remove it when you serve.
Recipe by Whats Ur Home Story at