Recipes
Tom Kha Gai

Tom Kha Gai | Recipe

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Tom Kha Gai | Recipe

Name: Tom Kha Gai
Cook time: 30 min
Yield: 4 Personen
Ingredients: 1 l water; 5 tsp JS Thai Allrounder; 400 ml coconut milk; 1 stalk lemongrass, bashed and cut into 5 cm pieces; 3 kaffir lime leaves; 1 thumb-sized piece of ginger, cut into slices (about 2.5 cm long); 4 bird’s eye chillies, crushed; 2 chicken breasts (about 500 g together); 2 tbsp fish sauce; 2 tbsp soy sauce; 2 tbsp lime juice; 1 tbsp brown sugar; 1 packet straw mushrooms, halved (optional: enoki mushrooms or porcini mushrooms); 1/2 bunch coriander leaves, chopped; 1/2 bunch Thai basil leaves, torn; salt to taste

Nils – Head Chef

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0 % of 100

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

5 tsp

JS Thai Allrounder
1 l

water
400 ml

coconut milk
1 stalk

lemongrass, bashed and cut into 5 cm pieces
3

kaffir lime leaves
1

thumb-sized piece of ginger, cut into slices (about 2.5 cm long)
4

bird’s eye chillies, crushed
2

chicken breasts (about 500 g together)
2 tbsp

fish sauce
2 tbsp

soy sauce
2 tbsp

lime juice
1 tbsp

brown sugar
1 packet

straw mushrooms, halved (optional: enoki mushrooms or porcini mushrooms)
1/2 bunch

coriander leaves, chopped
1/2 bunch

Thai basil leaves, torn
salt

to taste

Method

In a large soup pot, bring the water with the Thai Allrounder to the boil over a medium heat. Reduce the heat and add the coconut milk, lemongrass, kaffir lime leaves, ginger and bird’s eye chillies. Simmer for around 5 minutes to allow the flavours to develop.

Cut the chicken breast into strips, add to the boiling stock and simmer gently for 10 minutes until the meat is cooked through. Remove and leave to rest briefly.

Stir in the fish sauce, soy sauce, lime juice and brown sugar. Season to taste if necessary. Add the mushrooms and simmer for a further 5 minutes.

Take the pot off the heat and remove the lemongrass, kaffir lime leaves and ginger slices.

Divide the chicken between 4 bowls. Ladle the tom kha gai into bowls and garnish with chopped coriander and torn Thai basil.

Serve hot and enjoy!

Tip: Make the soup vegan by using a chicken alternative or tofu.

Nutritional information: (Per person)

Calories
367 kcal

Carbohydrates
31 g

Protein
28 g

Fat
15 g

Method

Cut the chicken breast into strips, add to the boiling stock and simmer gently for 10 minutes until the meat is cooked through. Remove and leave to rest briefly.

Stir in the fish sauce, soy sauce, lime juice and brown sugar. Season to taste if necessary. Add the mushrooms and simmer for a further 5 minutes.

Take the pot off the heat and remove the lemongrass, kaffir lime leaves and ginger slices.

Divide the chicken between 4 bowls. Ladle the tom kha gai into bowls and garnish with chopped coriander and torn Thai basil.

Serve hot and enjoy!

Tip: Make the soup vegan by using a chicken alternative or tofu.

Nutritional information: (Per person)

Calories
367 kcal

Carbohydrates
31 g

Protein
28 g

Fat
15 g

Tom kha gai soup recipe

Indulge in the authentic flavours of Thailand with our tom kha gai soup recipe. This classic Thai soup combines creamy coconut milk, aromatic lemongrass and kaffir lime leaves, enhanced by our Thai Allrounder spice blend, and features tender chicken pieces. A perfect harmony of sweet, sour and spicy, it’s a deliciously comforting dish, easily adaptable for vegans with tofu or vegan chicken alternatives.

More Asian-inspired recipes

If you enjoyed this recipe, why not explore our collection of Asian-inspired recipes? Delight in the vibrant flavours of our Thai curry with chicken and peanuts, seasoned with our aromatic Thai Allrounder. Experience the freshness of summer rolls with a rich peanut dip, elevated with our Indian Allrounder seasoning, or dive into this viral poke bowl, garnished with the delicious Bowl Topping. Each dish offers a fabulous journey through Asian cuisine.

Ingredients

Persons

5 tsp

JS Thai Allrounder
1 l

water
400 ml

coconut milk
1 stalk

lemongrass, bashed and cut into 5 cm pieces
3

kaffir lime leaves
1

thumb-sized piece of ginger, cut into slices (about 2.5 cm long)
4

bird’s eye chillies, crushed
2

chicken breasts (about 500 g together)
2 tbsp

fish sauce
2 tbsp

soy sauce
2 tbsp

lime juice
1 tbsp

brown sugar
1 packet

straw mushrooms, halved (optional: enoki mushrooms or porcini mushrooms)
1/2 bunch

coriander leaves, chopped
1/2 bunch

Thai basil leaves, torn
salt

to taste

Recipe

Tom Kha Gai | Recipe

Ingredients

Method

Tom kha gai soup recipe

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