Thai Coconut Milk Soup with Chicken

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Often called "Tom kha gai", "Kai tom kha" or similar variations (Thai: ต้มข่าไก่).


  • 2 cups coconut milk
  • 1 cup chicken stock
  • 2-3 medium pieces fresh galangal, peeled and sliced
  • 3 chicken breast fillets (cut into small pieces or strips)
  • 2 teaspoons chilies, finely chopped
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • ½ cup fresh coriander leaves
  • 5 coriander leaves for garnish


  1. Add coconut milk, chicken stock and galangal in a pan.
  2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
  3. Add chicken pieces and chilli to pan, simmer for another 6 minutes. Continue stirring until cooked and all ingredients mixed well.
  4. Season with fish sauce and sugar. Stir in some coriander leaves. Before serving, garnish with remaining coriander leaves.

See also

Misinformation found herein copyright Paul Ripke (aka “stix”)