Thai Chicken Soup

    35 mins

    The authentic version of this soup has galangal, lemon grass and kaffir lime leaves. I couldn't find them so I've used substitutes. It turned out delicious!

    247 people made this

    Serves: 6 

    • 350g boneless, skinless chicken meat
    • 3 tablespoons vegetable oil
    • 400ml coconut milk
    • 450ml water
    • 2 tablespoons minced fresh ginger
    • 4 tablespoons fish sauce
    • 4 tablespoons fresh lime juice
    • 1/4 tablespoon red chilli flakes
    • 1/2 teaspoon ground turmeric
    • 1/2 bunch green onions, thinly sliced
    • handful chopped fresh coriander

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut chicken into thin strips and sauté in oil for to 2 to 3 minutes until the chicken turns white.
    2. In a pot, bring coconut milk and water to the boil. Reduce heat. Add chicken, ginger, fish sauce, lime juice, red chilli and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
    3. Sprinkle with green onions and fresh coriander and serve steaming hot.

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    Reviews in English (216)


    **FIRST OFF** This is a MOCK version of true Tom Ka Gai soup. However...the taste is very close to the real deal WITHOUT needing "hard to find" ingredients. We loved the ease of the recipe. TALK ABOUT A QUICKIE. My changes: NIX the turmeric - it made the soup sooo bright yellow! I almost doubled the lime juice. I put in the required amount and then floated a few thick lime slices on top while it simmered. I removed those before serving it. I probably doubled the Cilantro. I put some in while it simmered, and put more in just before serving. Instead of water I used low sodium/low fat chicken broth to round out the flavor. I added just enough Splenda Sweetner to “sweeten it up” just a little . I’ve had this soup served both ways ( slightly sweet, and no sugar at all). We prefer it slightly sweet. "Sweet" just ROCKS the flavor of the lime! I have never found Lemon Grass locally, so I quit worrying about it. The soup was EXCELLENT and almost a DIRECT HIT for what we have eaten in upper end Thai restaurants. Do yourself a favor...and DO NOT SMELL THE FISH SAUCE. It's PUTRID AND DISGUSTING! However...once mixed with the other ingredients something magical happens and it was beyond wonderful when all the flavors commingled! I like to put a small scoop of white rice into a bowl and add the soup over that. Next time I make it I'm going to try using 1/2 lemon juice -1/2 lime juice. Will definitely make this again for company!  -  08 Sep 2007  (Review from Allrecipes US | Canada)


    First of all, 'Kah' is galanga in Thai. Traditionally, 'Tom Kah' soup is predominantly flavored with three essential ingredients, namely galanga, lemongrass, and kaffir lime leaves, in which this recipe lacks. For a vegetarian soup simply substitute chicken with oyster mushroom. Galanga, lemongrass and kaffir lime leaves add flavour to the soup and are pretty to look at in the bowl, but they are inedible. I often remove these ingredients by straining, then cook the meat or mushroom in the soup.  -  10 May 2001  (Review from Allrecipes US | Canada)


    When I made this following the recipe exactly I thought it tasted horrible. Then I added lemongrass and let it infuse with the chicken and left out the tumeric (coconut soup should be white). Finally, I remembered when I took a cooking lesson from a Thai chef, she said to always always add sugar when using fish sauce. I forgot the exact proportion by went by taste (had to add quite a lot). Voila! Now it's perfect.  -  26 Jan 2006  (Review from Allrecipes US | Canada)