Traditional Coconut Soup Recipe

Tom Kha Gai* [GF]

Traditional Chicken Coconut Soup with Thai Herbs

Serves 4 as a starter


300g chicken fillets, thinly sliced

800ml coconut milk, 21% fat

400ml chicken stock or water

80g lemongrass, chopped

80g galangal, sliced

50g shallots, chopped

4 kaffir lime leaves, torn

4 bird’s eye chillies, crushed

¼tsp salt

1tsp sugar

3dsp fish sauce

4dsp lime juice

150g oyster mushrooms, torn

10g coriander to garnish

10ml chilli oil to garnish

Cooking method

  • Put the coconut milk and chicken stock in a pot and bring to a simmer.
  • Add the lemongrass, galangal, shallots, kaffir lime leaves and bird’s eye chillies and continue to simmer for a few minutes.
  • Season with the salt, sugar, fish sauce and fresh lime juice. Add the sliced chicken and mushrooms.
  • Total cooking time should not take more than 8 minutes, but always check that the chicken is cooked.
Feeling hungry now? Place your order at: Rathmines, Windy Arbour, Deansgrange, Baggot St.or Kildare Village, South William St.

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