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a bowl with tom kha gai typical Thai chicken soup with coconut

Tom Kha Gai - Thai chicken soup with coconut milk

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A super aromatic Thai chicken soup with coconut milk. The chicken is tender, and the creamy slightly citrusy broth made with coconut milk. A truly an explosion of flavours and aromas.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 people

Adjust servings


  • 300 g chicken breast - cut into bite-sized pieces
  • 1 cup oyster mushroom
  • 3 cup fresh coconut milk
  • 3 slices galangal - or ginger (approx. 0.5cm thick)
  • 2 kaffir lime leaves - or zest of 1 lime
  • 1 lemongrass stalk - cut into 3cm pieces and crushed
  • 1 onion - small cut in 4
  • 5 cherry tomatoes - cut in half
  • 1 thai chily - cut into thin slices
  • 1 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tbsp coriander - chopped
  • salt - to taste


  • Place the coconut milk in a saucepan and bring to medium heat. (Note: If using canned coconut milk, dilute with a little chicken stock or water);
  • Add the pieces of galangal (or ginger), lemongrass, the kaffir lime leaves and the onion;
  • As soon as it boils, add the chicken breast pieces and cook for 5 minutes over low heat;
  • Add mushrooms and cherry tomatoes, cook for a few more minutes until the chicken is cooked;
  • Turn off the heat and add the lime juice, fish sauce and peppers. Adjust the salt;
  • Serve with the chopped coriander leaves.
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