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Member recipe

Thai coconut chicken soup (Tom Kha Gai)

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Cooking time

Prep: 15 minutes Cook: 15 minutes

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Serves 2

This is a common creamy coconut soup in Thailand.

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  • 1 chicken breast, cubed
  • 100ml chicken stock or water
  • 1 inch galangal, sliced
  • 2 sticks lemongrass, bruised and cut into large pieces
  • 4 kaffir lime leaves, halved with stalks discarded
  • 2 tbsp Thai fish sauce
  • 2 tbsp lime juice
  • Pinch sugar
  • 150ml coconut milk
  • 200g mixed mushrooms, sliced
  • 2 red chillis, brushed and cut in halves
  • 1 small bunch coriander, stalks and leaves separated
  • 2 spring onions, chopped
  • 8 cherry tomatoes, halved


  1. Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.

  2. Add chicken breast to the soup, boil for another 5 minutes until cooked.

  3. Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.

  4. Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

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