Gastronomixs

Tom kha gai

Spicy Thai chicken and coconut soup.

Recipe makes 5 litres/20 portions.

Tom kha gai

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

8

stalks

lemongrass

10

 

lime leaves

50

g

ginger

5

cloves

garlic

5

 

chilli peppers

2

litres

coconut milk

2

litres

poultry stock

1.5

kg

chicken (fillet, legs, thighs)

750

g

shiitake mushrooms

300

g

shallots

300

g

spring onion

5

 

limes, juice

 As needed

 

coriander

 As needed

 

nam pla (Thai fish sauce)

Preparation method

  • Crush the lemongrass and lime leaves with the back of a knife.
  • Finely chop the ginger, garlic, and chilli peppers.
  • Bring the coconut milk and the poultry stock to the boil. Add the above ingredients, cover the pan with a lid, and leave to infuse for 30 minutes.
  • Pass through a fine conical sieve. Cut the chicken into 1x1cm pieces. Add to the pan and allow to cook gently for 20 minutes.
  • Cut the shallot, spring onions, and shiitake mushrooms into strips to use as a soup garnish. Add to the pan and continue to cook briefly. If you want to use the soup later, cook the garnish separately.
  • Season to taste with lime juice, chopped coriander, and salt and pepper.
  • If you want to use the soup later, cool it down to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: instead of using chicken, use other poultry varieties such as guinea fowl or turkey.
  • Variation tip: use different varieties of chilli pepper such as jalapeño, habanero, and Madame Jeanette.
  • Variation tip: use the essential oil from the lime peel (grate at the last minute) for extra tartness.
  • Variation tip: use several mushroom varieties, such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.

Previous page