Tom Kha Gai recipe

There Thai soup with chicken and coconut milk It is perhaps the most famous recipe of Thai cuisine. Make a call Tom Kha Gai, is a soup based on coconut milk and a strong citrus note, with typical ingredients such as lime and kefir lime leaves, but also lemongrass (lemongrass) and galangal (Thai ginger). Delicate and contrasting flavors, spicy notes and lots of flavor.

Thai soup is a recipe very easy to prepare without all the products: lemon grass can be replaced with lemon or lime peel, and ginger is widely used for ethnic dishes.

How to make Thai soup with chicken and coconut milk

Cut the chicken breasts into small pieces 1.

Place the chopped chicken in a bowl and marinate in the fish sauce for 5 minutes 2. Put the sesame oil in a large pot and fry the lime leaves, lemon branches, pepper and the well-dried chicken from the marinade with a pinch of salt.

Meanwhile, put it in a separate pot chicken brothCoconut milk 3galangal or ginger and bring to a boil.

Pour the broth over the chicken and continue cooking over medium heat 4.

After the meat is cooked, add the fish sauce and cook for another 5 minutes. Turn off, let cool for a few minutes, then sprinkle with chopped cilantro and serve in bowls. 5.


You can find all the ingredients for Thai soup with chicken and coconut milk in specialized ethnic stores. In any case, you can replace the fish sauce with light soy sauce or a homemade sauce of one part soy sauce and 4 parts anchovies to simmer for 10 minutes. Instead, you can replace lemongrass with lime or lemon peel and leaves, and Thai ginger with the classic root ginger.

If the sesame oil seems too strong, you can replace it with peanut oil and add toasted sesame only at the end: do not use extra virgin olive oil instead, as this will give the dish a very “Mediterranean” note.


We recommend that you eat this soup immediately so as not to lose its taste and aroma. Anyway, Thai soup with chicken and coconut milk can be refrigerated for 24 hours.

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