Tom Kha Gai

Thai Chicken and Coconut Soup
This Thai bestseller couldn't be easier to make at home!
Cals 767 · Prot 52 · Carbs 30 · Fat 50
Low-Carb
Try Hello Chef Now
30 min
photo
This Thai bestseller couldn't be easier to make at home!
Cals 767 · Prot 52 · Carbs 30 · Fat 50
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Ginger
30 Grams
Chicken breast
400 Grams
Galangal
30 Grams
Lemongrass
1 Piece
Lime leaves
3 Piece
Fresh coriander
15 Grams
Spring onion
40 Grams
Large red chilli
1 Piece
Vegetable oil
1 Tbsp
Garlic paste
15 Grams
Red curry paste
30 Grams
Chicken stock
300 ML
Shiitake mushroom
200 Grams
Coconut cream
200 Grams
Brown sugar
10 Grams
Tamari
15 ML
Fish sauce
10 ML
To serve
Lime
2 Piece

Tips for fussy eaters

Pick out some of the aromatic chicken pieces from the broth and serve them over rice with fresh crudites on the side.

Pro tip

Got some chilli oil knocking about? Drizzle it over the top for garnish and a bit of extra kick!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep base

Finely slice the galangal and ginger. Finely slice a 10/15/20 cm piece of the lemongrass. Separate the coriander stems and leaves (for broth and garnish). Chop the white parts of spring onions and slice the red chilli.
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2 Make broth

Heat a pot over a medium heat. Add the oilgarlic paste and red chilli (spicy!) and cook for 1 min. Add the galangal, gingerlemongrass, lime leaves, coriander stems and the white parts of the spring onion and cook for 2 min further. Add the red curry paste (spicy!) and cook for 2 min. Add the chicken stock and bring to a boil. Simmer for 10 min.
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3 Prep

Meanwhile, dice the chicken breasts. Clean and slice the shiitake mushrooms. Set aside.
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4 Make stock

Place a sieve over a bowl. Pour the broth through the sieve into the bowl. Discard the aromatics in the sieve. Return the pot to a medium-high heat with a drizzle of oil. Add the diced chicken breasts and cook for 3 min. Add the mushrooms and cook for 3 min.
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5 Simmer

Add the coconut cream and stock to the pot. Simmer for 10 min, covered, or until the chicken is cooked through. Add the brown sugartamari and fish sauce.
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6 Serve

Juice half the limes. Slice the remaining limes into wedges. Finely slice the green parts of the spring onion. Season the soup with the lime juice. Divide the soup among bowls and garnish with the lime wedges, spring onion and reserved fresh coriander leaves.

Tips for fussy eaters

Pick out some of the aromatic chicken pieces from the broth and serve them over rice with fresh crudites on the side.

Pro tip

Got some chilli oil knocking about? Drizzle it over the top for garnish and a bit of extra kick!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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