tom ka gai soup

This is a great soup for parties. It is quick and easy to make, you can use chicken “tom ka gai” or schrimp “tom ka gung” and has a delicious coconut and lime flavour with a hint of exotic gingery sharpness in the background. My guests love it so much that they often help themselves to a second or a third helping and are replete before they get to the second course. I often throw in a handful of julienne carrots or red or green peppers at the end to give it a bit more colour.

tom ka gai soup

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: soups

Cuisine: thai

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 litre coconut cream
• 500 g chicken breast cubed
• 400 g mushroom sliced
• 1.5 tablespoons tom ka paste
• 1.5 tablespoons fish sauce
• 1 tablespoon coriander leaves
• 4 kaffir leaf
• 2 shoots lemon grass in 3 cm pieces
• 1 lime juiced

Method

 

1. Pour the coconut milk together with the Tom Ka paste, lemon grass and kaffir leaves into a pot and bring to the boil.
2. Add the chicken breast, fish sauce and mushrooms.
3. Reduce the heat to low and simmer for 8-10 minutes.
4. Season to taste with salt and lime juice and serve with a garnish of coriander leaves.

Notes

Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.

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