Tom Kha Gai
Tom Kha Gai | Recipe
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Tom Kha Gai | Recipe

Rating:
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(0) Rate the recipe
Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 5 tsp
  • 1 l
    water
  • 400 ml
    coconut milk
  • 1 stalk
    lemongrass, bashed and cut into 5 cm pieces
  • 3
    kaffir lime leaves
  • 1
    thumb-sized piece of ginger, cut into slices (about 2.5 cm long)
  • 4
    bird’s eye chillies, crushed
  • 2
    chicken breasts (about 500 g together)
  • 2 tbsp
    fish sauce
  • 2 tbsp
    soy sauce
  • 2 tbsp
    lime juice
  • 1 tbsp
    brown sugar
  • 1 packet
    straw mushrooms, halved (optional: enoki mushrooms or porcini mushrooms)
  • 1/2 bunch
    coriander leaves, chopped
  • 1/2 bunch
    Thai basil leaves, torn
  • salt
    to taste

1
In a large soup pot, bring the water with the Thai Allrounder to the boil over a medium heat. Reduce the heat and add the coconut milk, lemongrass, kaffir lime leaves, ginger and bird’s eye chillies. Simmer for around 5 minutes to allow the flavours to develop.


2
Cut the chicken breast into strips, add to the boiling stock and simmer gently for 10 minutes until the meat is cooked through. Remove and leave to rest briefly.


3
Stir in the fish sauce, soy sauce, lime juice and brown sugar. Season to taste if necessary. Add the mushrooms and simmer for a further 5 minutes.


4
Take the pot off the heat and remove the lemongrass, kaffir lime leaves and ginger slices.


5
Divide the chicken between 4 bowls. Ladle the tom kha gai into bowls and garnish with chopped coriander and torn Thai basil.


6
Serve hot and enjoy!


Tip: Make the soup vegan by using a chicken alternative or tofu.

Nutritional information: (Per person)

Calories
367
kcal

Carbohydrates
31
g

Protein
28
g

Fat
15
g

Method

1
In a large soup pot, bring the water with the Thai Allrounder to the boil over a medium heat. Reduce the heat and add the coconut milk, lemongrass, kaffir lime leaves, ginger and bird’s eye chillies. Simmer for around 5 minutes to allow the flavours to develop.


2
Cut the chicken breast into strips, add to the boiling stock and simmer gently for 10 minutes until the meat is cooked through. Remove and leave to rest briefly.


3
Stir in the fish sauce, soy sauce, lime juice and brown sugar. Season to taste if necessary. Add the mushrooms and simmer for a further 5 minutes.


4
Take the pot off the heat and remove the lemongrass, kaffir lime leaves and ginger slices.


5
Divide the chicken between 4 bowls. Ladle the tom kha gai into bowls and garnish with chopped coriander and torn Thai basil.


6
Serve hot and enjoy!


Tip: Make the soup vegan by using a chicken alternative or tofu.

Nutritional information: (Per person)

Calories
367
kcal

Carbohydrates
31
g

Protein
28
g

Fat
15
g

Tom kha gai soup recipe

Indulge in the authentic flavours of Thailand with our tom kha gai soup recipe. This classic Thai soup combines creamy coconut milk, aromatic lemongrass and kaffir lime leaves, enhanced by our Thai Allrounder spice blend, and features tender chicken pieces. A perfect harmony of sweet, sour and spicy, it’s a deliciously comforting dish, easily adaptable for vegans with tofu or vegan chicken alternatives.

 

More Asian-inspired recipes

If you enjoyed this recipe, why not explore our collection of Asian-inspired recipes? Delight in the vibrant flavours of our Thai curry with chicken and peanuts, seasoned with our aromatic Thai Allrounder. Experience the freshness of summer rolls with a rich peanut dip, elevated with our Curry Madras seasoning, or dive into this viral poke bowl, garnished with the delicious Bowl Topping. Each dish offers a fabulous journey through Asian cuisine.

Ingredients

Persons
  • 5 tsp
  • 1 l
    water
  • 400 ml
    coconut milk
  • 1 stalk
    lemongrass, bashed and cut into 5 cm pieces
  • 3
    kaffir lime leaves
  • 1
    thumb-sized piece of ginger, cut into slices (about 2.5 cm long)
  • 4
    bird’s eye chillies, crushed
  • 2
    chicken breasts (about 500 g together)
  • 2 tbsp
    fish sauce
  • 2 tbsp
    soy sauce
  • 2 tbsp
    lime juice
  • 1 tbsp
    brown sugar
  • 1 packet
    straw mushrooms, halved (optional: enoki mushrooms or porcini mushrooms)
  • 1/2 bunch
    coriander leaves, chopped
  • 1/2 bunch
    Thai basil leaves, torn
  • salt
    to taste
Recipe

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