Chicken Coconut Soup, also known as Tom Kha Gai, is a delicious soup – one of my favourites – and we had the opportunity to learn to make it while we were in Chiang Mai. We did a full day of cooking classes, which you can see here: Chaing Mai Cooking Class. This recipe makes one serving, so adjust the ingredients accordingly if you are cooking for more than one person, or you just want a larger portion. No judging – It’s THAT delicious!
50g boneless chicken (2-3cm cubes)
3-4 pieces of Sliced lemon grass
3-4 pieces of galangal (Thai Ginger)
2 Kaffir lime leaves, torn in half
1-3 fresh chilies, crushed
1/4 large onion, cut into quarters
Handful of oyster mushrooms, torn into pieces
1/2 tbsp sliced coriander
1 1/2 tsp sugar
1 – 1 1/2 tbsp lime juice
1 tbsp fish sauce/ soy sauce
1 1/2 cup coconut milk
Boil coconut milk in a pot.
Add lemon grass, galangal, kaffir lime leaves and chilies.
Allow to lightly boil. Add the chicken, mushrooms and onion.
Stir gently. Wait for a few minutes until everything has softened a little.
Add tomatoes and season with fish sauce, sugar and lime juice to taste.
Turn off heat. Sprinkle with coriander before serving.
Check out the other dishes that we made at cooking school: