Thai Chicken and Coconut Soup (Tom Kha Kai)

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Total Time
10 mins
20 mins

This makes a great first course for any Thai curry or main course. The aroma is wonderful.

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  1. Pour the chicken stock into a wok over a high heat.
  2. Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
  3. Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
  4. Add coconut milk and simmer gently for 3 minutes.
  5. Add the chicken and stir for 30 seconds until chicken is just cooked.
  6. Stir through the lime juice, sugar and fish sauce.
  7. Serve immediately sprinkled with coriander leaves.