Coconut Milk Chicken Soup ( Tom Kha Kai)


A wonderful Thai Soup. Given to me by Cathy who got it from one of her students’ mother.  This recipe serves 4


  • 3 1/2 cups coconut milk Nuts, coconut milk, frozen (liquid expressed from grated meat and water)
  • 1 lb chicken, Skinned,boned and diced Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 lb fresh mushrooms, cleaned and halved Mushrooms, raw
  • 1 oz fresh galangal, sliced
  • 1 oz fresh lemon grass cut into 1" pieces Lemon grass (citronella), raw
  • 5 kaffir lime leaves torn in half
  • 2 fresh chillies optional, halved
  • 1/3 cup lime juice Lime juice, raw
  • 3 Tbs fish sauce Sauce, fish, ready-to-serve
  • 3 tsp sugar Sugars, granulated
  • 1 tsp salt Salt, table
  • 2 Tbs chopped coriander Spices, coriander seed
  • 1 Tbs roasted chilli sauce, use very little


Step 1

Put coconut milk into a medium sized pot, add 1 cup water and bring to boil over medium heat. Reduce heat, add the galangal, lemon grass, kaffir lime leaves, and cook for a few mins, stirring occasionally.

Step 2

Next add the chicken, salt, fish sauce sugar,and lime juice, cook until the chicken is done. Then, add the mushrooms and remove from heat.


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