Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk) Recipe

Name: Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32 ounce) box chicken stock, plus; 1 (14 ounce) can chicken stock; 2 whole stems lemongrass (cut into 1 inch pieces); 2 inches galangal ginger; 3 kaffir lime leaves (or leaves from a citrus tree); 34 lb chicken (sliced into bite sized pieces); 1 (10 ounce) can straw mushrooms, or; 1 (10 ounce) packagefresh straw mushrooms; 0.5 (8 ounce) packagecommon mushrooms (Agaricus bisporus); 1 (8 ounce) can water chestnuts; 1 teaspoon salt; 4 tablespoons lime juice (or more to taste); 3 tablespoons fish sauce (or more to taste); 1 tablespoon sugar; 3 (14 ounce) cans coconut milk; 13-12 bunch cilantro; 1 -2 green onion; 1 tomatoes (halved and then quartered); ½ cup fresh coconut meat (from a young, green coconut); 2 -3 whole bruised Thai chiles; 2 teaspoons red curry paste (more if you like it hot)

Servings: persons

1 (32 ounce) box chicken stock, plus
1 (14 ounce) can chicken stock
2 whole stems lemongrass (cut into 1 inch pieces)
2 inches galangal ginger
3 kaffir lime leaves (or leaves from a citrus tree)
34 lb chicken (sliced into bite sized pieces)
1 (10 ounce) can straw mushrooms, or
1 (10 ounce) packagefresh straw mushrooms
0.5 (8 ounce) packagecommon mushrooms (Agaricus bisporus)
1 (8 ounce) can water chestnuts
1 teaspoon salt
4 tablespoons lime juice (or more to taste)
3 tablespoons fish sauce (or more to taste)
1 tablespoon sugar
3 (14 ounce) cans coconut milk
13-12 bunch cilantro
1 -2 green onion
1 tomatoes (halved and then quartered)
½ cup fresh coconut meat (from a young, green coconut)
2 -3 whole bruised Thai chiles
2 teaspoons red curry paste (more if you like it hot)

1
Place the chicken stock (or broth) in a stockpot, add lemon grass, ginger and lime leaves.
2
I recommend slicing the lime leaves along the veins almost to the midrib to allow for more flavor release.
3
These kaffir lime leaves are used in the same fashion we season soups with bay leaves.
4
Bring the broth to a slow boil over medium heat.
5
Add sliced chicken, mushrooms, water chestnuts, salt, lime juice, fish sauce and sugar, reserving more lime juice and fish sauce to add later to taste.
6
Cook slowly, uncovered for 10 - 15 minutes, then add coconut milk, cilantro, green onion, tomato, fresh coconut meat, bruised chilies, and red curry paste.
7
Stirring frequently, bring almost to a boil, then remove from heat and serve if you are happy with the flavor of lime juice to fish sauce in conjunction with the other ingredients.
8
Cook this soup gently to prevent the coconut milk from separating.

6689

kcal

Calories

162

Fat

Carbs

1224

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (32 ounce) box chicken stock, plus, 1 (14 ounce) can chicken stock, 2 whole stems lemongrass (cut into 1 inch pieces), 2 inches galangal ginger, and more.

Yes, Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Ka Gai (Spicy Chicken Soup W/ Coconut Milk)

How did you like this recipe?

Frequently Asked Questions