Thai Coconut Milk Soup with Chicken

From Wikistix

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