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Tom ka gai soup

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Ingredients for 4 dishes

200 grams chicken breast, cut into bite-sized pieces
1 tomato
1 small purple onion or 2 shallots
3 stalks of lemon grass only the white part 10 cm
6 pieces dry or fresh galangal
8 dried or fresh kaffir lime leaves
A basket of fresh mushrooms
2-4 fresh chili or more depending on the required spiciness and personal taste
3 cups of coconut cream
3 cups of chicken stock
1-2 tablespoons of fish sauce
1 tablespoon of sugar
1 teaspoon of chili oil
2 tablespoons of lemon juice
3 tablespoons coriander



Cut the tomatoes, onions and mushrooms into quarters.
Lightly crush the lemongrass and slice the chili diagonally.
Heat the coconut cream with the stock in a pot and add the galangal kfir lime and lemon grass,
After boiling, add the chicken breast and onion.
After about 3-4 minutes add the tomatoes and mushrooms, wait another 2 minutes, add the lemon and chili oil and adjust seasoning.
Pour into a deep plate and add coarsely chopped coriander leaves.
Serve with white rice.

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