Chicken, Coconut and Ginger Soup (Tom Khaa Kai)


hermanus cooking friends


750 milliliters Coconut milk
400 grams Chicken breasts, Skin removed and sliced
150 grams Button mushrooms
200 grams Baby tomatoes, Cut in half
3 Spring Onion, Sliced in 3 cm pieces
4 Baby corn, Cut into 2 cm pieces
3 Chillies, Seeds removed and sliced thinly
2 stalks Lemon grass, bruised
5 cm Ginger (or Galangal), peeled and sliced
6 Makut (Thai) Lime Leaves, Torn in half
2 tablespoons Fish sauce
3 tablespoons Lime Juice
1 tablespoon Palm sugar
1 tablespoon Fresh coriander leaves


1. Put the coconut milk, lemon grass, ginger and spring onions in a saucepan over medium heat. Bring to a boil.

2. Add the sliced chicken, palm sugar and fish sauce and simmer until the chicken is cooked through. This should take only about 6 or 7 minutes.

3. Add the mushrooms and tomatoes and simmer for another 2 to 3 minutes. Add the torn makut lime leaves, lime juice, coriander leaves and chillies during the last minute. Taste and adjust for balance. The soups should be sweet, salty and sour and not too hot. Serve with steamed or fried rice.


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