Tom Kha Gai (Thai Coconut Soup)

When the hamburger shop down the road from me started cooking Thai food, I tried this soup that I thought the name sounded quite strange. I loved it! It was quite fresh with the lemony flavour, but I don't really like the Asian style mushrooms, so I would pick them out. Just scrolling through Thai recipes the other night, I came across a coconut soup with the same name. I just had to try it and I was so pleased it was the same one.


- 300g chicken, sliced and cooked                      

- 2 cups of coconut milk
- 2 cups of water
- 6 mushrooms (I just used a handful of sliced mushrooms)
- a little bit of grated ginger (I used about a tablespoon)
- 6 kaffir lime leaves ... can you eat the lime leaves? I always take them out in case you can't.
- 4 chillies (I only put a little bit as I'm getting mum used to the heat)
- 6-7 pieces of lemongrass
- 1 teaspoon salt
- 3 teaspoons fish sauce (I used 1 and a bit teaspoons... bit pongy for my nose)
- 1 teaspoon sugar
- 3 tablespoons lime juice


1. Boil the coconut milk and the water together over medium heat for about 8 minutes.

2. Add the ginger, lemongrass, sugar and lime leaves.

3. Add the chicken and salt and bring to the boil. Reduce heat and add the mushrooms and chilli.

4. Add the fish sauce and the lime juice as you desire.