Traditional Coconut Soup Recipe
Tom Kha Gai* [GF]
Traditional Chicken Coconut Soup with Thai Herbs
Serves 4 as a starter
300g chicken fillets, thinly sliced
800ml coconut milk, 21% fat
400ml chicken stock or water
80g lemongrass, chopped
80g galangal, sliced
50g shallots, chopped
4 kaﬃr lime leaves, torn
4 bird’s eye chillies, crushed
3dsp fish sauce
4dsp lime juice
150g oyster mushrooms, torn
10g coriander to garnish
10ml chilli oil to garnish
- Put the coconut milk and chicken stock in a pot and bring to a simmer.
- Add the lemongrass, galangal, shallots, kaﬃr lime leaves and bird’s eye chillies and continue to simmer for a few minutes.
- Season with the salt, sugar, fish sauce and fresh lime juice. Add the sliced chicken and mushrooms.
- Total cooking time should not take more than 8 minutes, but always check that the chicken is cooked.