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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).

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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