Thai Chicken and Coconut Soup (Tom Kha Kai)

READY IN: 30mins
Recipe by Terese

This makes a great first course for any Thai curry or main course. The aroma is wonderful.

Top Review by Meg Dolan

This soup was spectacular. It's my favorite when I eat out, so I decided to give it a try. My boyfriend and I are crazy for it. I dropped the hot green chili peppers from three to two because I tend to err on the side of caution, and next time I'll use all three. Didn't have quite as much kick as I wanted. I also added oyster mushrooms, which were tasty in it. This is the first time I've used Galangal and I must say it does have quite a different taste than regular ginger, I'm glad I was able to find it at my local import store. Great soup, I'll be making this again and again!

Ingredients Nutrition


  1. Pour the chicken stock into a wok over a high heat.
  2. Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
  3. Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
  4. Add coconut milk and simmer gently for 3 minutes.
  5. Add the chicken and stir for 30 seconds until chicken is just cooked.
  6. Stir through the lime juice, sugar and fish sauce.
  7. Serve immediately sprinkled with coriander leaves.

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