Tom Kha Gai

Thai Chicken and Coconut Soup

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Instructions

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1 Prep broth ingredients

Finely slice galangal and ginger. Finely slice a 10/15/20 cm piece of lemon grass. Cut lime leaves in half lengthwise. Separate coriander stems and leaves (for broth and garnishing). Chop the white parts of spring onions for the broth.

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2 Make broth

Add galangal, ginger, lemon grass, lime leaves, coriander stems and the white parts of spring onion to a pot. Add water, red curry paste and chicken stock cube. Bring to a boil, reduce the heat to low and cover. Let simmer for 10 min.

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3 Prep soup ingredients

Meanwhile, dice chicken breasts. Clean and slice shiitake mushrooms. Set aside.

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4 Clear broth

Place a colander over a bowl and pour in the broth. Discard the spices in the colander. Pour the cleared broth back to the pot.

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5 Add chicken and mushrooms

Add chicken, shiitake mushrooms, coconut milk, brown sugar and fish sauce to the broth. Bring to a boil, reduce the heat to low and cover. Let simmer lightly for 10 min.

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6 Serve

Halve limes. Squeeze the juice of half the limes. Cut the remaining limes into wedges. Finely slice red chilli and the green parts of spring onion. Season the soup with lime juice. Divide to bowls and garnish with lime wedges, red chilli, spring onion and the reserved fresh coriander leaves.

Tips for fussy eaters

Pick out some of the aromatic chicken pieces from the broth and serve over rice, with some fresh veggie sticks on the side.

Pro tip

If you have chilli oil, drizzle some on top for garnish and a bit of extra kick!

The best seller in many Thai restaurants, and so easy to make at home!

Cooking Time: 30 min

Cals 423 · Prot 46 · Carbs 32.4 · Fat 12.8

Ingredients

Number of people

Soup

Chicken breast 400.00 Grams
Galangal 30.00 Grams
Ginger 30.00 Grams
Lemon grass 1.00 Pieces
Lime leaves 4.00 Pieces
Fresh coriander 20.00 Grams
Spring onion 30.00 Grams
Water 800.00 ML
Red curry paste 10.00 Grams
Chicken stock cube 1.00 Pieces
Shiitake mushroom 100.00 Grams
Coconut milk 200.00 ML
Brown sugar 8.00 Grams
Fish sauce 15.00 ML

To serve

Lime 2.00 Pieces
Red chilli large 1.00 Pieces

The best seller in many Thai restaurants, and so easy to make at home!

Cooking Time: 30 min

Cals 423 · Prot 46 · Carbs 32.4 · Fat 12.8

Instructions

photo

1 Prep broth ingredients

Finely slice galangal and ginger. Finely slice a 10/15/20 cm piece of lemon grass. Cut lime leaves in half lengthwise. Separate coriander stems and leaves (for broth and garnishing). Chop the white parts of spring onions for the broth.

photo

2 Make broth

Add galangal, ginger, lemon grass, lime leaves, coriander stems and the white parts of spring onion to a pot. Add water, red curry paste and chicken stock cube. Bring to a boil, reduce the heat to low and cover. Let simmer for 10 min.

photo

3 Prep soup ingredients

Meanwhile, dice chicken breasts. Clean and slice shiitake mushrooms. Set aside.

photo

4 Clear broth

Place a colander over a bowl and pour in the broth. Discard the spices in the colander. Pour the cleared broth back to the pot.

photo

5 Add chicken and mushrooms

Add chicken, shiitake mushrooms, coconut milk, brown sugar and fish sauce to the broth. Bring to a boil, reduce the heat to low and cover. Let simmer lightly for 10 min.

photo

6 Serve

Halve limes. Squeeze the juice of half the limes. Cut the remaining limes into wedges. Finely slice red chilli and the green parts of spring onion. Season the soup with lime juice. Divide to bowls and garnish with lime wedges, red chilli, spring onion and the reserved fresh coriander leaves.

Tips for fussy eaters

Pick out some of the aromatic chicken pieces from the broth and serve over rice, with some fresh veggie sticks on the side.

Pro tip

If you have chilli oil, drizzle some on top for garnish and a bit of extra kick!

Ingredients

Number of people

Soup

Chicken breast 400.00 Grams
Galangal 30.00 Grams
Ginger 30.00 Grams
Lemon grass 1.00 Pieces
Lime leaves 4.00 Pieces
Fresh coriander 20.00 Grams
Spring onion 30.00 Grams
Water 800.00 ML
Red curry paste 10.00 Grams
Chicken stock cube 1.00 Pieces
Shiitake mushroom 100.00 Grams
Coconut milk 200.00 ML
Brown sugar 8.00 Grams
Fish sauce 15.00 ML

To serve

Lime 2.00 Pieces
Red chilli large 1.00 Pieces
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