Tom Kha Gai (Thai coconut chicken soup)

Tom Kha Gai (Thai coconut chicken soup)

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 329 kcal
, Fat: 23 g
, Carbohydrate: 11 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


5 dl coconut milk
5 dl water
4 tbsp fish sauce
2 sticks lemongrass, crushed
1 red chilli, deseeded, cut into rings
1 kaffir lime leaf (Thai-Kit), crushed
1 tbsp ginger, finely chopped


2 chicken breasts (approx. 120 g each)

To serve

70 g shiitake mushrooms, halved
salt and pepper to taste
½ bunch coriander, torn
1 lime, cut into segments
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How it's done


Bring the coconut milk and water to the boil in a pan. Add the lemongrass and all the other ingredients up to and including the ginger. Reduce the heat, cover and simmer for approx. 10 mins. over a low heat.


Add the chicken, cover and allow to infuse for approx. 10 mins., remove the chicken and pull away the meat.

To serve

Return the mushrooms and chicken to the soup, simmer for approx. 5 mins. Remove the lemongrass and kaffir lime leaf, season the soup. Sprinkle with the coriander, serve with the lime.


Peeling ginger

Peeling ginger

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