Thai coconut chicken soup (Tom Kha Gai)

By Vijaya Selvaraju
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Thai coconut chicken soup (Tom Kha Gai)

An easy Thai soup you'll fall totally in love with.



  • 3 cups coconut milk
  • 3 cups chicken stock
  • 5 Thai chillis smashed with the back of a knife
  • 3 inches of galangal cut into rounds
  • 2 stalks lemongrass
  • 8 Kaffir lime leaves
  • 2 chicken breasts, thinly sliced into bite size pieces
  • 2 cups sliced mushrooms (straw if you can find them, but button mushrooms will do)
  • 5 tablespoons fish sauce
  • Juice of 3-4 limes
  • Fresh chopped coriander to garnish


  1. Place coconut milk and chicken stock in a pot and bring to a simmer. Add galangal, lemon grass, and lime leaves. Simmer for five minutes.
  2. Add chicken and mushrooms and simmer for another five to six minutes. In the last minute of cooking, add chillis.
  3. Season soup off the heat with fish sauce and limes to taste. Pour into bowls and garnish with fresh chopped coriander.

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