Thai dinner
Tom Kha Gai (Thai Coconut Chicken Soup)
Fragrant, creamy coconut soup with chicken, mushrooms, lemongrass and lime. Soothing, zingy and gluten-free.
Jump to recipe
- 30 min · Under 40 min
- Beginner
- Medium spice
- Serves 2
- Hob
Gluten freeDairy freeHigh proteinBalancedHotHealthyOne potLight
Contains: Fish. Always check ingredient labels.
Why you'll love it
- Ready in about 30 minutes
- Healthy
- One pot
- Light
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Chicken breast, thinly sliced250 g
- Coconut milk400 ml
- Chicken stock300 ml
- Lemongrass stalks, bruised2 whole
- Galangal or ginger, sliced30 g
- Kaffir lime leaves4 whole
- Mushrooms, sliced150 g
- Fish sauce2 tbsp
- Lime, juiced1 whole
- Red chilli and coriander1 tbsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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