Thai Chicken and Coconut Soup (Tom Kha Kai)

"This makes a great first course for any Thai curry or main course. The aroma is wonderful."
 
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Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Pour the chicken stock into a wok over a high heat.
  • Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
  • 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.
  • Add coconut milk and simmer gently for 3 minutes.
  • Add the chicken and stir for 30 seconds until chicken is just cooked.
  • Stir through the lime juice, sugar and fish sauce.
  • Serve immediately sprinkled with coriander leaves.

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Reviews

  1. This soup was spectacular. It's my favorite when I eat out, so I decided to give it a try. My boyfriend and I are crazy for it. I dropped the hot green chili peppers from three to two because I tend to err on the side of caution, and next time I'll use all three. Didn't have quite as much kick as I wanted. I also added oyster mushrooms, which were tasty in it. This is the first time I've used Galangal and I must say it does have quite a different taste than regular ginger, I'm glad I was able to find it at my local import store. Great soup, I'll be making this again and again!
     
  2. Outstanding! Made as directed as a first course using home made chicken stock - except - subbed freshly made firm tofu cut in strips for the chicken & added a drained 14 oz. can of straw mushrooms. Used 3 bird peppers, loosely seeded. Used chopped fresh coriander & Thai basil for garnish. Reminds of PNW, ahhh. Will be making this for company this summer. Thank you Therese for a lovely recipe that is true & remarkably easy to execute.
     
  3. I have made this recipe twice and it tastes exactly like the restaurants' version! I cannot find kaffir lime leaves anywhere but it still tastes amazing. I add canned straw mushrooms and some baby corn as well. Make sure you serve immediately otherwise the flavors tend to dissapear if the soup is kept warming for a while. Thanks Terese for this great recipe!
     
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Tweaks

  1. Outstanding! Made as directed as a first course using home made chicken stock - except - subbed freshly made firm tofu cut in strips for the chicken & added a drained 14 oz. can of straw mushrooms. Used 3 bird peppers, loosely seeded. Used chopped fresh coriander & Thai basil for garnish. Reminds of PNW, ahhh. Will be making this for company this summer. Thank you Therese for a lovely recipe that is true & remarkably easy to execute.
     

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