Thom Kah Gai

READY IN: 30mins
Recipe by Kimke

We learnt this recipe at a cooking class at our favorite local Thai restaurant, Laos Thai Market. It is wonderful and so easy. Also, the perfect food when you feel a cold/congestion coming on.

Top Review by david_nedved

Sorry, but any recipe for Thom Kah (or almost any Thai dish) that doesen't include copious amounts of fish sauce cannot possibly be authentic. It's one of the 4 basic pillars of all Thai cooking. Props on the use of kaffir lime leaves (only 1 or 2?) and lemongrass, but that's nowhere near enough to provide the necessary sourness, another of the pillars. You're not far off... leave out the msg and paprika, use chili paste as the base, and get the balance right of the 4 basic Thai flavors (hot, sweet, sour, salty) and you'll have authentic Thom Kah. You can't possibly give amounts for those flavors, it absolutely must be to taste.

Ingredients Nutrition


  1. Cut chicken into thin strips and boil in chicken stock with chili paste and thin soy sauce for to 2 to 3 minutes until the chicken turns white.
  2. Add coconut milk and bring to a boil.
  3. Reduce heat.
  4. Add remaining ingredients.
  5. Simmer until the chicken is done, 10 to 15 minutes.
  6. Sprinkle with fresh cilantro and serve steaming hot.

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