Thai Chicken Soup with Coconut (Tom Ka )



  • 16 fluid ounces chicken stock
  • 4 -5 kaffir lime leaves, shredded
  • 2 inches lemongrass, bruised to release flavor
  • 1 inch galangal, sliced thinly (Thai Ginger)
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 4 ounces chicken breasts, cut into smallish bite sized pieces
  • 5 fluid ounces coconut milk
  • Thai red chili pepper, slightly crushed (to taste, Very Hot!)
  • coriander leaves (to garnish, cilantro)


Prep Time: 15 mins
Total Time: 25 mins
  1. 1 Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
  2. 2 Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
  3. 3 Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
  4. 4 Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
  5. 5 This quantity serves 4 with other food, but is probably only enough for two if eaten separately
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