Tom Kha Gai

Monday, September 26, 2011

(Chicken and Coconut Soup)

Serves 4


2 cups (500ml) coconut milk
1 cup (250ml) chicken stock
5cm piece of fresh galangal, peeled and sliced
3 chicken breast fillets, cut into bite-size pieces
1-2 tsp finely chopped red chillies
1 tbsp fish sauce
1 tsp soft brown sugar
½ cup (15g) fresh coriander leaves
fresh coriander leaves, to garnish


  1. Combine the coconut milk, stock and galangal in a pan, bring to the boil and simmer over low heat for 10 minutes, stirring occasionally.
  2. Add the chicken pieces and chilli to the pan and simmer for 8 minutes.
  3. Stir in the fish sauce and brown sugar. Add the coriander leaves and serve the soup immediately, garnished with the remaining coriander leaves.

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