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Chicken Coconut Soup (Tom Khan Gai)

Serves 2


  • 100g chicken fillets
  • 2 slices of lemon grass
  • 1 slice of galangal
  • 1 kaffir lime leaf
  • 2 tsp tom ka paste
  • 2 tbsp fish sauce
  • 2 tbsp lemon juice
  • 1 cup coconut milk
  • 1 cup chicken soup stock
  • 100g mushrooms, cut into quarters
  • 1 fresh coriander root

Place coconut milk and chicken soup stock in a sauce pan, bring to boil over a medium heat and add chicken, galangal, lemon grass, coriander root, kaffir lime leaf, tom ka paste and simmer for 5 minutes

Add mushrooms, lemon juice and fish sauce, then bring to the boil, read to serve Garnish with coriander leaves

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