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Tom Kha Gai (Thai Chicken Coconut Soup)

A traditional Thai coconut soup served as a palate cleanser with the main meal.

Prep: 15 mins
Cook: 15 mins
Serves: 2
    • 450ml chicken stock
    • 4 fresh kaffir lime leaves, finely shredded
    • 4 lemongrass, bruised and finely sliced
    • 1 galangal, peeled and sliced into thin matchsticks
    • 4 tbsp. Blue Dragon Fish Sauce
    • 1 lemon, juiced
    • 2 tsp. tamarind paste
    • 1 tbsp. sugar
    • 2 chicken breasts (free-range if possible), cut into thin slices (5mm wide)
    • 400ml Blue Dragon Coconut Milk
    • 2 bird's eye chillies, bruised
    • Some coriander leaves, to garnish
    • Some chilli flavoured oil
    1. Heat the stock, add the lime leaves, lemongrass, galangal, Fish Sauce, sugar, tamarind paste and lemon juice.
    2. Stir thoroughly.
    3. Bring to a boil, and add the chicken and Coconut Milk, then the chillies.
    4. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).