Tom Kha Gai

Tom Kha Gai

So this is one of the recipes Erick learnt while traveling Southeast Asia, and he has mastered this particular one to perfection!

Tom Kha Gai
Prep time
Cook time
Total time
Serves: 4
  • 2-3 red Thai bird's eye chilis
  • 4-5 kaffir lime leaves
  • 1 thumb-sized piece of galangal
  • 1-2 pieces of lemongrass
  • 1 small chicken breast
  • a handful of cherry tomatoes
  • a handful of small white mushrooms
  • a lime
  • 7-8 tablespoons of fish sauce
  • 400ml of coconut milk
  • 500ml of chicken broth
  1. Deseed and chop the chillies into very thin rings. Slice galangal into paper-thin pieces.
  2. Chop lemongrass into 10cm long pieces and crush with the butt-end of a knife. Add lime leaves,
  3. chili, lemongrass and galangal to pot with the coconut milk.
  4. Slice chicken into thin strips, quarter the mushrooms and half the cherry-tomatoes.
  5. Bring the coconut milk almost to a boil and add the chicken. Allow the chicken to cook on high
  6. heat for a good 5 minutes.
  7. Add broth, tomatoes and mushrooms and simmer for another 20 minutes.
  8. Flavor with the juice from a squeezed lime and fish sauce.


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