Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Boneless chicken breasts - cut into bite size p

  2. 1/3 cup 78ml Galangal finely sliced

  3. 3 cups 711ml Chicken broth

  4. 2 tablespoons 30ml White or brown sugar

  5. 1 tablespoon 15ml Fish sauce

  6. 2 1/2 tablespoons 37ml Lemon or lime juice

  7. 1/2 cup 8g / 1/3oz Cilantro leaves -

  8. 1/2 tablespoon 7 1/2ml Thai chili paste - (pik pou)

  9. 1/2 cup 118ml Button mushrooms finely slice

  10. 1 Coconut milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions *Tom Kah-Kai In a large pot add the chicken broth, coconut milk and galangal. Bring to boil (350F.) stirring for 1 min making sure that the coconut milk and the chicken broth are mixed well. Next add the chicken breasts and stir for 1 more minute. Now add in the remaining ingredients and stir for 1 more minute. Remove the soup from the heat and pour into individual soup bowls and topping with the cilantro leaves. If you want your soup spicier, top with sliced serrano chilies.


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