Tom Kha Gai (Chicken and Coconut Milk Soup)

Chicken and Coconut Milk Soup

Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as a light lunch or supper dish.

Tom kha gai (Chicken and Coconut Milk Soup) is one of the thai soup that I cooked recently and it was really delicious. I made it sure that it was spicy, and the result that I actually got was a tasty spicy soup.



  • 400 ml/14 fl oz canned coconut milk
  • 500 ml/18 fl oz chicken stock
  • 6 thin slices fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
  • 2 stalks fresh lemon-grass, bruised
  • 4 fresh kaffir lime leaves
  • 225 g/8oz chicken breast fillets, cut into strips
  • 2 red chillies, deseeded and sliced finely
  • 4 spring onions, sliced finely
  • 4 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp chopped fresh coriander


( Cooking Charts )


  1. In a large pan, combine chicken stock, coconut milk, lemongrass, kaffir lime leaves and galangal.
  2. Bring to a boil over high heat and allow the soup to boil for 1 or 2 minutes.
  3. Add chicken, then reduce heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked.
  4. Add the chilles and spring onions and simmer for 3 more minutes.
  5. Stir in the fish sauce, lime juice and coriander. You should taste a slight touch of lemon followed by a more salt and creaminess taste from the coconut milk.
  6. Serve immediately in warmed bowls as an appetizer or with rice.

Note: You can substitute chicken with shrimp or fish as desired.

Ideas:  Coconuts are one of the nutritious of all the fruits and visit">this site to know more about coconuts.

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