Cooking thai : Tom Kha Kai

On this Sunday, why not try to cook Thai ? Cook a chicken soup with coconut milk. It is delicious and easy to make. And except maybe for galanga, you should have no trouble finding the ingredients for this recipe.


Tom Kha Kai thai soup



  • 2 cups (1/2 liter) coconut milk
  • 6 slices of young galanga (Kha On)
  • 2 sprigs of lemongrass cut into small pieces of 2.5 cm and crushed
  • 5 bergamot leaves (Bai Ma-krut) cut in 2 pieces
  • 250 g chicken cut in pieces
  • 5 tablespoons fish sauce (Nam pla)
  • 2 tablespoons sugar
  • 1/2 cup lime juice
  • 1/4 cup coriander leaves (Bai Phak Chi)
  • 5 Thai green chilies crushed (phrik Khi Nu).


Mix half the coconut milk with galangal, lemongrass, and bergamot leaves in a large saucepan and bring it to boil.

Add chicken, fish sauce and sugar. Place over low heat for about 4 minutes or until the chicken is cooked and add the remaining coconut milk.

Bring to boil. Put the lemon juice in the bowl you will use to serve the soup and pour the soup in the bowl.

Garnish with coriander leaves and crushed chillies.

Enjoy! Thanks to the National Office of Thai Tourism for sharing this recipe.

Mike Thailandee

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