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Tom Kha Gai (Coconut Chicken Soup)



1 tbsp coconut oil

1 tbsp red curry paste

1/4-1/2 tsp chilli pepper flakes

5 garlic cloves, minced

1 pound (450 gr) chicken thighs cut into thin strips

4 cups chicken stock

1 3-inch (7cm) piece galangal or ginger sliced into ½ pieces(no need to peel)

3 stalks lemongrass *

1 tsp dried basil

1 tsp salt

1/4 tsp pepper **OMIT if using galangal and not ginger**

1 13 oz. can (400ml) coconut milk 

2 tbsp Thai fish sauce

2 tbsp brown sugar

3-4 tbsp lime juice to taste

8 oz  (225 gr) mushrooms, sliced

1 red bell pepper, chopped

Asian chili sauce to taste (such as Sriracha)

lemon juice to taste

Salt & black pepper



green onions

fresh basil



1. Heat 1 tablespoon coconut oil over medium high heat. Add red curry paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.

2. Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.

3. Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.

4. When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.

5. Taste and add additional salt, pepper, lemon juice and Sriracha to taste.

6. Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime.

*The softer, fleshier part of the lemongrass (which is what you want to use in your cooking) is located under the tough outer leaves. Peel away these layers with your fingers and discard them. What you will uncover is a pale yellow stalk that is softer and easier to slice.

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