• greenhornofplenty

mild-medium spiced tom kha gai

Prep: 10min | Cooking: 25min

Complexity: 1/5


(serves 4)

  • 2 tsp coconut oil

  • 2 tbsp Thai red curry paste, or 2 tsp powder

  • 500ml coconut milk

  • 500ml vegetable stock

  • 1 large lemongrass stalk, trimmed and cut to 2" pieces, or 3 such pieces from a jar

  • fresh ginger, 6 thin slices or 1 cm cube

  • 1-2 chilis, seeded and thinly sliced

  • 3 tbsp fresh lime juice

  • 2 tbsp Asian fish sauce

  • 500g chicken breast, cut into thin slices or diced

  • 200g white champignons, thinly sliced

  • 2 tbsp chopped basil

  • 2 tbsp chopped coriander


Heat oil in soup pot. Add curry paste or powder, and pour in the coconut milk once fragrant - careful not to burn! Add vegetable stock, lemongrass, ginger, chilis, lime juice, and fish sauce. Once simmering, add chicken strips and simmer, covered, 20 min.

Add mushrooms and basil, simmer 5 more min.

Season with salt (1/2-1 tsp). Remove ginger and lemongrass and add fresh coriander.

#soup #tomkhagai #chickensoup #greenhornofplenty


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