Tom Kha Gai

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A bowl of Tom Kha Gai


  • 1 can of coconut milk
  • 2 cups of chicken stock
  • 6 thin slices of galanga root
  • 2 stalks of lemon grass
  • 2 TBSP grated fresh ginger
  • 5 fresh kaffir lime leaves (torn in half, not cut)
  • 5 fresh stalks of cilantro
  • 1 lb boneless chicken breast (or raw shelled, deveined, and de-tailed shrimp)
  • 1 onion sliced pole to pole
  • 2 sweet peppers sliced (go for color)
  • 1 cup chopped shiitake mushrooms (or white mushrooms if you prefer)
  • 5 tablespoons of fish sauce (Nuoc Nam Nhi)
  • 2 tablespoons of sugar (optional)
  • Half a cup of lime juice
  • 1 teaspoon of black chili paste (Nam Prik)
  • 1/2 TSP curry powder
  • 5 red chilis


  • Tomato wedges (go in with coconut milk)
  • Slices of carrot (go in at step 1)


  1. Combine the chicken stock with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling.
  2. Add the chicken, fish sauce, mushrooms, and sugar.
  3. Simmer for about 4 minutes, or until the chicken is cooked.
  4. Add the onion, ginger and sweet peppers.
  5. Add the coconut milk to the saucepan and heat just to boiling.
  6. Place the lime juice, cilantro and chili paste in a serving bowl then pour the soup into the serving bowl.
  7. Garnish with red chili peppers, and serve.