Chicken in Coconut Milk Soup

Tom ka Gai

Tom Ka Gai

Serves 2 Cooks in 40 minutes Difficulty EASY


  • 150g chicken breast thinly sliced
  • 250 ml coconut milk
  • 100 ml water
  • 1 thumb sized piece of galangal
  • 1 stick of lemongrass
  • 1 tbsp tamarind sauce
  • 1 tomato seeded and sliced
  • 20g fresh coriander
  • 20g long coriander
  • 2 lime leaves
  • 1/2 onion peeled and cut into petals
  • A good handful of mushrooms
  • 2 tbsp fish sauce
  • 1 tsp chicken stock
  • 1 tbsp sugar
  • 5-8 chillies cut into thin strips
  • 1 spring onion thinly sliced
  • Juice from 1 lime


  1. Add the galangal, lemongrass, chillies, lime leaf, sugar, fish sauce, tamarind sauce, stock and water to the coconut milk and bring to the boil.
  2. Once boiling add the chicken, onion, tomato and mushrooms.
  3. Cook for 5 mins until chicken cooked.
  4. Add the lime juice, both types of coriander and spring onions (saving a few coriander leaves and a little spring onion for garnish)

To Serve

Serve in a bowl and top with a few coriander leaves and spring onion.

Hope you enjoy my Chicken in Coconut Soup. Khop Khun Ka from Apple 🍎 Riverside Thai Cooking in Khao Lak.

Cooking tom ka gai
Cooking the soup