Tom Ka Gai Soup


Tom Ka Gai Soup

Prep Time: 30 minutes

Cook Method: Stovetop

Ingredients and Directions


  • 6 cups good-quality chicken stock
  • 1-2 chicken breasts sliced
  • 1 lemongrass stalk
  • 4 kaffir limes leaves (found at your local asian grocer)
  • 1 cup shiitake mushrooms
  • 1 thumb-size piece galangal or ginger, grated
  • 1 Tablespoon of Thai Chili Paste
  • 1 can good-quality coconut milk
  • 2 Tbsp. lime juice
  • 1 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • handful fresh cilantro
  • handful fresh basil leaves


Cut 1/2 off the top of the lemon grass stalk. Bruise the stalk by beating it gently with the side of soup can or a rolling pin -- you want to open it up a bit so when you place it into the broth it will release it's flavor easily. Place chicken broth in a pot over medium-high heat Add sliced chicken and mushrooms. Add the lemongrass, galangal or ginger, kaffir lime leaves and chili paste. Bring to a boil and cook until chicken is done. Turn heat down to medium. Add the coconut milk, fish sauce and brown sugar and simmer for a few minutes. Turn heat down to simmer and add the lime juice and basil leaves and stir through. Ladle soup into serving bowls and sprinkle with cilantro.