Tom Ka Gai( Spicy coconut chicken soup)

Rebecca Thompson


My Husband had ordered A soup like this at a Thai place. It was so good. So I had to find a way to make it or something like it. This recipe is just as good as the one my husband had at the restaurant. Made it for my church fellowship lunch everyone loved it and wanted the recipe for it.

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6 servings


30 Min


20 Min


Stove Top


2 Tbsp
grated fresh ginger
2 Tbsp
peanut oil
1 tsp
crushed red pepper
6 c
reduced-sodium chicken broth
1/2 c
uncooked jasmine rice
fresh kaffir lime leaves
1 stalk(s)
fresh lemongrass (white part only)
3 c
coarsely shredded cooked chicken
1 to 2 can(s)
unsweetened coconut milk
1 c
thinly sliced fresh button mushrooms
1 c
red sweet pepper strips(1 medium pepper)
1/2 c
chopped onion(1 medium onion)
1/4 c
nam pla (thai fish sauce)
2 Tbsp
snipped fresh cliantro
2 to 3 Tbsp
lime juice
1/4 c
green onions (optional)
handful sprig(s)
cilantro sprigs (optional)

Directions Step-By-Step

In a large saucepan combine ginger,oil, and crushed red pepper. Cook and stir over medium heat for 2 minutes. Add broth; bring to a boiling. Stir in rice; reduce heat. Simmer,covered, for 15 to 20 minutes or until rice is tender.
Tear lime leaves in several places from edges toward the centers. Cut lemongrass into 1 inch pieces; bruise with the flat side of a knife. Stir lime leaves, lemongrass, chicken, coconut milk, mushrooms, sweet pepper, chopped onion, nam pla, and snipped cilantro into broth mixture. Bring to a boiling; reduce heat. simmer, uncovered , for 5 minutes.
Remove all Lime leaves and lemongrass from soup(not edible). Stir in lime juice. If desired each serving with green onions and cilantro sprigs; serve with lime wedges.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Hashtag: #thai