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Thai Green Chicken Tom Kha

A light and fragrant coconut soup- Thai Green Chicken Tom Kha is a perfect mid-week meal or lunch.

Prep: 5 mins
Cook: 15 mins
Serves: 2
    • 1x Blue Dragon Thai Green Paste Pot
    • Half a thumb of ginger or galangal
    • Half a lime
    • 1x can of Blue Dragon Coconut Milk
    • 200ml chicken or vegetable stock
    • 1 chicken breast, cut into chunks
    • Half an onion
    • A large handful of sliced mushrooms
    • A handful of cherry tomatoes, sliced
    • 1x red chilli, sliced
    • Blue Dragon Fish Sauce
    • Coriander
    1. Add sliced ginger, x1 Thai Green Paste Pot, half the coconut milk and half a lime to a saucepan on a medium heat and bring to a simmer while stirring gently (don't let it boil).
    2. Add the chunks of chicken, stock and the remaining coconut milk and simmer for a few more minutes.
    3. Add sliced mushrooms, chunks of onion, tomatoes and the red chilli, then stir gently.
    4. Add fish sauce to taste- balance the sweetness, saltiness and sourness.
    5. After about 5-10 more minutes, stir in coriander and serve.